Homemade yoghurt

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

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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

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 103cal

Kilojoules 430kJ

Protein 10g

Total fat 1g

–Saturated fat 1g

Carbohydrates 14g

–Sugars 14g

Dietary fibre 0g

Sodium 130mg

Calcium 360mg

Iron 0mg

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.

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