Homemade yoghurt

Yoghurt is so easy to make at home. The cultures in homemade yoghurt can help gut health, and it’s super economical to make your own.

Serves: 4

Time to make: 15 mins , plus 8-10 hours setting time

Ingredients

More weights & measures

1 litre skim milk
¼ cup natural unsweetened
yoghurt with live organisms
1 large or several small clean, sterilised jars

Instructions

Stay Awake

1 Set a large pot over a medium heat. Pour in milk. Bring the milk just to the boil, watching carefully, then remove from heat.

2 Pour milk into a large bowl, cover and set aside to cool until lukewarm.

3 Stir yoghurt into the milk, divide evenly among jars, cover with a clean dry cloth or loose-fitting lid, then place the jars in a warm (approx 45°C) water bath.

4 Leave the yoghurt to develop for 8-10 hours, topping up the water bath with warm water as necessary. Once set, chill the yoghurt. It will keep in the fridge for 5-7 days.

HFG tip

Fresh fruit (berries, stonefruit, passionfruit, etc) makes a delicious addition to your yoghurt.

Set aside ¼ cup yoghurt from your first batch to use in subsequent batches.

Note: Analysed by ingredients.
*Due to the fermentation process the sugars will be lower than listed.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 430 kJ

Protein 10 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 14 g

Sugar 14 g

Dietary fibre 0 g

Sodium 130 mg

Calcium 360 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.