Over the years, I’ve gone through several phases of yoghurt making, with more than my fair share of mistakes along the way! After a tough few months dealing with health issues following a bout of food poisoning last October, I really ramped up my home fermenting efforts—milk kefir, water kefir, sauerkraut, and back to yoghurt. Now, I’m 85% better, and I credit a lot of that to what I’m eating, alongside regular exercise and self-care.

I’ve experimented with all sorts of equipment, UHT milk, skimmed milk powder, and debated straining vs. not straining. Finally, I’ve settled on a yoghurt-making method that works for me!

In this blog post, I’m sharing all the tips and tricks I’ve picked up along the way. Don't be put off by the length—I wanted to include everything you might need to make it work for you! But if you fall into the "life’s too short to make your own" camp, that’s absolutely fine too. There are some great fermented products available in the shop, though they can be a bit pricey.

I'll cover:

• Why Bother Making Your Own Yoghurt? Explore the benefits, including cost-effectiveness, health advantages, and customisation options.
• General Tips for Successful Yoghurt Making Key practices to ensure your yoghurt turns out perfectly every time, from using fresh milk to proper heating and cooling techniques.
• Specific Tips A collection of practical hints that can make a significant difference in your yoghurt-making journey, such as using leftover whey and the importance of freshness.
• Essential Equipment The must-have tools and equipment you need for making yoghurt at home.
• Alternative Equipment Options Creative alternatives for those who may not want to invest in a dedicated yoghurt maker.
• Hygiene Tips Best practices for maintaining cleanliness to ensure the growth of beneficial bacteria and avoid contamination.
• Straining Your Yoghurt Insights into whether or not to strain your yoghurt and how it affects consistency and flavor.
• Troubleshooting Tips Solutions to common yoghurt-making issues, helping you to perfect your craft.

Disclaimer: I’m not a scientist, nutritionist, or medically trained. Everything I know comes from various reliable online sources. Nutritional advice can be a minefield, and even experts often have differing opinions!

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Why Bother Making Your Own Yoghurt?

There are plenty of good reasons to make your own yoghurt at home, from saving money to tailoring it exactly to your taste and health needs. Here's why I think it's worth the effort.

1. More Cost-effective: With my current method using fresh organic whole milk, my homemade yoghurt is just over half the price of the organic Greek yoghurt I used to buy, based on the weight of strained yoghurt without the whey. If you prefer thinner yoghurt, it'll be even cheaper.
   Note: If I use organic UHT milk, it's not always cheaper!
2. Healthier: I control exactly what goes into the yoghurt, with no added sugars, preservatives, or artificial flavors. Plus, I can even choose the probiotic strains I want to use.
3. Customisable: I use whole cow’s milk, but you can use any type of milk—cow, goat, or even plant-based. You can also adjust the thickness and tanginess to suit your taste.
4. Probiotic-rich: When making yoghurt at home, you control the cultures and fermentation time. Longer fermentation can result in more beneficial bacteria than most store-bought versions.
   Note: Longer isn’t always better with yoghurt making. After around 24 hours, the yoghurt becomes more acidic and sour, and the bacteria slow down. For most, 24 hours strikes a good balance between probiotic benefits and taste.
5. Less Lactose: The longer you ferment the yoghurt, the more lactose the bacteria consume, making it easier to digest for people with lactose sensitivity. So, longer fermentation means less lactose compared to store-bought yoghurt.

Yoghurt-Making Tips: What I’ve Learned Along the Way

Fresh Milk vs. UHT

For a while, I struggled to achieve the right consistency and taste with fresh milk, so I turned to UHT milk. However, I really wanted to use organic milk, and the only whole organic UHT milk I found online (from Abel & Cole) was about £1 a litre more than fresh milk, before postage.

When using fresh milk, the recommendation is to heat it to 85°C (185°F) for two main reasons:

1. Protein Structure: Heating alters the structure of the milk proteins, particularly casein, which helps the yogurt thicken and creates a smoother texture.
2. Eliminates Unwanted Bacteria: This process kills harmful bacteria that might interfere with the yoghurt culture, giving the good bacteria a clean environment to thrive during fermentation.

While this step can be a bit of a hassle, I’ve gotten into the rhythm of it, so it’s no longer a problem for me.

A Couple of Other Things I've Learned Along the Way

• Heat the milk slowly: Stir constantly while using a thermometer to monitor the temperature.
• Cool it quickly: The milk needs to be below 42°C (107°F) when you add the cultures, or they will be killed off. I place my pan in a sink filled with iced water to cool it quickly.
• Skimmed Milk Powder: Some people recommend adding ⅓ cup (125g) milk powder to help thicken the yoghurt. I did this for a while but now get consistently good results and thick yoghurt without it.
• Whisk the Yoghurt after Straining: This has been the game changeover for me, changing lumpy, grainy yoghurt into lovely smooth and creamy yoghurt!

Organic Milk: UK vs. US – What’s the Difference for Yoghurt Making?

In the UK, most organic milk is pasteurized using the standard method, which heats the milk to around 72°C (161°F) for 15 seconds, preserving more of its natural flavor and nutrients. Organic UHT milk, which is heated to much higher temperatures for a longer shelf life, is available but less common. However, you can easily buy non-organic UHT milk in supermarkets.

In contrast, in the U.S., most organic milk is UHT pasteurized to extend its shelf life, especially since it's often transported over long distances. However, you can still find non-UHT organic milk from local producers if you prefer it for yoghurt making.

Where to Buy Your Cultures

You can use shop-bought yoghurt as a starter, but specialty cultures can significantly improve both flavor and probiotic content. Store-bought yoghurt typically has a limited range of bacteria and can only be used for a few batches, as the live cultures weaken over time.

Speciality cultures often include heirloom strains, which can be reused indefinitely, allowing you to maintain consistent quality. These heirloom cultures provide a wider variety of bacteria, each offering unique health benefits and taste profiles. For example, I use the Greek Yoghurt Culture from Freshly Fermented, which is an heirloom variety that I can reculture indefinitely.

A Couple of Random Tips I’ve Picked Up about Yoghurt Making

Along the way, I’ve picked up a few random but helpful tips that have made a real difference in my yoghurt-making success.

• Use Leftover Whey: With heirloom yoghurt, you can use a few tablespoons from your previous batch to start your next one. If you've strained the yoghurt, you can also use the leftover whey. Simply incorporate 4 tablespoons of whey per litre of milk from a previous batch to reculture your new batch.
• Freshness Matters: Ensure the whey or yoghurt you use is no more than 7 days old for optimal probiotic activity and flavor.
• Room Temperature: Let the whey or yoghurt come to room temperature before adding it to the milk. This helps maintain the right fermentation conditions.
• Cool the Milk: Make sure the milk is below 42°C (107°F) before adding the whey or yoghurt. Adding cultures at higher temperatures can kill the beneficial bacteria.
• Whisk the Milk: This is the magic step that I was missing for a long time. It makes all the difference between a lumpy, grainy yoghurt and a smooth, cream yoghurt

Essential Equipment for Yoghurt Making

To get the best results, having the right equipment can make all the difference. Here's what I find essential for making smooth, creamy yoghurt at home.

• Good-Quality Pan: A stainless steel pot is ideal for evenly heating the milk, ensuring consistent results.
• Thermometer: Helps accurately monitor the milk temperature during heating and cooling. This one on Amazon is affordable with good reviews
• Whisk or Spoon: Used for thoroughly mixing in the cultures to ensure even distribution and to whisk the yoghurt to a smooth consistency after straining. I prefer to use a large balloon whisk
• Yoghurt Maker or Insulated Container: Helps maintain the right fermentation temperature, crucial for successful yoghurt making.
• Warm Oven or Blanket: Alternatives for keeping the mixture warm during fermentation if you don’t have a yoghurt maker.
• Sieve: Essential for straining the yoghurt if you want a Greek-style consistency.
• Muslin Cloth: I use a muslin cloth with the sieve for better straining, allowing me to remove excess whey and create a creamier texture. These are the ones I use, which I pop in the washing machine with my tea towels etc after use
• Clean Jars or Containers: Necessary for storing your finished yogurt; cleanliness is key to preventing contamination.

Yoghurt Makers

You don’t need a special yoghurt maker to make yogurt. I bought a Luvele yoghurt maker because I was making a specific yoghurt that needed to sit at a certain temperature for 36 hours. These days, I ferment my Greek yoghurt for 24 hours for the health benefits, so, although it isn’t cheap, I appreciate having a machine that keeps the temperature constant and is used several times a week!

I find the pot supplied with the Luvele to be a bit fragile and large for the fridge. I can already imagine the day I knock it against the work surface or drop it. The replacement bowls aren’t cheap, either. Plus, I want to start making my next batch of yoghurt before that’s empty, so I bought 3 of these 1.6L Pyrex bowls with lids. I’ve owned other Pyrex bowls for years, so I’m confident they'll last a while. OK I have a bowl addiction - any excuse 😂

The Lakeland Yoghurt Maker is very reasonably priced and popular in online communities I’ve been in. It also has the advantage of coming with a built in strainer.

Alternative Equipment for Making Yoghurt

If you don’t have ( or want to buy ) a dedicated yogurt maker, don’t worry! There are several alternative tools that can help you make your own yoghurt.

• Instant Pot: Many models have a yoghurt setting, which maintains a consistent temperature ideal for fermenting yoghurt. It's convenient if you already own one.
• Ninja Foodi: Similar to the Instant Pot, the Ninja Foodi also has a yoghurt-making feature, allowing for easy temperature control during fermentation.
• Vacuum Flask (Thermos): Use a vacuum flask to maintain the milk at a warm, stable temperature for fermentation. After heating and cooling the milk, pour it into the pre-warmed flask and let it ferment for 8–12 hours.
• Oven with a Light: You can use an oven with the light on (but no heat) as a makeshift yoghurt incubator. The light provides just enough warmth to keep the yogurt at the right temperature during fermentation.
• Heating Pad: Place your yoghurt container on a low-setting heating pad, wrapped in a towel, to maintain the fermentation temperature over several hours.
• Sous Vide: A sous vide machine can hold your yoghurt container at a precise temperature, ensuring consistent results.

Importance of Hygiene in Yoghurt Making

Maintaining proper hygiene is crucial when making yoghurt, as it helps prevent contamination and ensures the growth of beneficial bacteria. Unwanted bacteria can spoil your batch or affect the taste and texture of the final product.

To keep everything clean, it's essential to sterilize your equipment before use. I run my tools through a hot wash in the dishwasher, as the high temperatures kill off any lingering germs. For items that aren’t dishwasher-safe, you can soak them in boiling water.

Straining Your Yoghurt: Is It Necessary?

Straining your yoghurt is a matter of personal preference, depending on the consistency and thickness you desire. We prefer thick Greek-style yoghurt, so I always strain. I line a fine sieve with muslin cloth, pour the yogurt into the lined sieve, and tie up the muslin to form a pouch.

To drain the whey, I hang the pouch over a bowl in the fridge for a few hours. If you prefer a thinner yoghurt, you can skip the straining process altogether.

Straining also concentrates the flavors and probiotics in the yoghurt, providing a richer taste and thicker texture. Plus, the leftover whey can be used in smoothies, pancakes, or baking!

The Yoghurt Making Process: Step-by-Step Instructions

Equipment and Ingredients:

• Ingredients:
  • 1 litre of fresh whole milk or UHT milk
  • 4 tablespoons of your preferred yoghurt culture (or 4 tablespoons of whey from a previous batch)
• Equipment:
  • A good-quality pan
  • A thermometer
  • A whisk or spoon
  • A yoghurt maker or insulated container
  • A sieve
  • A muslin cloth
  • Clean jars or containers for storage

Instructions:

1. Make sure all of your utensils etc. are sterilised - I put everything through the dishwasher on the quick 65°C degree setting.
2. Bring your whey or yoghurt out of the fridge and allow it to get to room temperature
3. If you're UHT milk then skip to step 4. Otherwise heat the milk slowly in a large pan, stirring frequently to ensure the milk doesn’t catch on the bottom. Check the temperature regularly and once you reach 85°C ( 185°F ), take the milk off the boil.
4. Cool the milk quickly to 42°C ( 107°F) - I put mine in a washing up bowl with a pint jug of ice and a couple of pints of water.
5. Add the milk to your yoghurt making bowl and add the whey or yoghurt, whisk it really well.
6. Put it into the yoghurt machine and set the temperature and time. I set mine to 37°C (96.8°F) for 20-24 hours, for a thicker and tangier yoghurt with less lactose and more probiotics. But general advice is 8-12 hours at around 40°C to 43°C (104°F to 110°F).
7. As soon as the yoghurt is ready, you can put it straight in the fridge. You should chill your yoghurt for at least 2–3 hours in the fridge before eating. This helps it firm up and develop its full flavour. For the best texture, it's ideal to let it chill overnight. This will have a set yoghurt consistency
8. If you prefer a thicker creamier yoghurt like Greek Yoghurt, now is the time to strain it. I strain mine for an hour straight after it is made, but some people strain it in the fridge for 2-3 hours. Put a muslin cloth ( I soak mine in boiling water to ensure it’s clean ) over a sieve over a bowl.
9. Pour the yoghurt into the muslin lined sieve and tie up the corners. I hang mine up from my jelly making stand, but I have hung it from the tap! Or you could just leave it in the sieve.
10. I then leave it to drain for an hour.
11. Pour the yoghurt back into the bowl. You’re going to have a lumpy mess at this point, but the magic comes in the whisking. Whisk really well and you should have a thick creamy yoghurt with no lumps of grains. 
12. Put the lid on, pop in the fridge, chill for 2-3 hours and eat within 7 days for the best flavour.
13. I put my leftover whey in a bottle in the fridge - see the section on using leftover whey!

Troubleshooting Tips

• Runny Yoghurt: If your yoghurt is runny, it might not have fermented long enough. Try extending the fermentation time next time.
• Off Flavors: If the yoghurt has an off taste or smell, it could be a sign of contamination. Ensure everything is clean and sterilized before starting your next batch.
• Separation: It's normal for whey to separate from the yoghurt over time. You can simply stir it back in or drain it off for a thicker yoghurt.
• Failure to Set: If your yoghurt fails to set, check the temperature of your fermentation environment. It might have been too cold or not held at the right temperature for long enough.

Final Words

Making yoghurt at home can be a rewarding and cost-effective process. With a few simple ingredients and the right techniques, you can enjoy delicious, probiotic-rich yoghurt tailored to your taste preferences.