Home-made yogurt
Cooking time
Total time
This recipe is for full-fuss yogurt: the only special equipment used was a thermometer.
Recipe type: Breakfast
Cuisine: European
Serves: 1 kg
  • 1 litre Graham's Jersey Gold milk, or similar, full-fat milk
  • 25 grams skimmed milk powder
  • 2 teaspoons yogurt
  1. In a saucepan, heat the milk to lukewarm and stir in the milk powder.
  2. Bring up to 90°C (almost a boil) stirring constantly so the powder doesn't catch on the bottom.
  3. Take the milk off the hob and let cool to about 42°C (or when you can comfortably keep a - clean - finger submerged for 10 seconds).
  4. Whisk in the starter yogurt.
  5. Pour the cultured milk into a clean container (ideally earthenware or glass) and keep somewhere warm-ish for 8-12 hours. The ideal temp is 40°C.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/11/29/home-made-yogurt-easy-and-satisfying-is-it/