Homemade yoghurt will be a game-changer in your diet, promoting your gut health. This natural yoghurt is made without any preservatives or additives. The result is a yoghurt packed with healthy live probiotics that is thick and creamy without any sugars or stabilizers.

This recipe comes with a warning: once you realise how easy it is to make yoghurt yourself, and much tastier too than commercial yoghurts, there’s no turning back. Yoghurt returns to the breakfast table as a treat that can be served with your favourite fruits and granola. Each jar filled with velvety, creamy though slightly tart flavoured yoghurt. Heating of the milk does not only pasteurize the milk, it actually denatures the proteins resulting in a thicker texture of the yoghurt.

This plain version can be used as your basic recipe, and use it to play around with flavours that you like for variety. Rooibos, star anise, and cinnamon all work really well, and you may also want to try vanilla or lavender.

Ingredients

  • 2 litres Fresh Raw Milk
  • Tiny knife point Yoghurt Cultures

 

Equipment

  • 2 litres Fresh Raw Milk
  • Tiny knife point Yoghurt Cultures

 

Method

  1. Heating up the milk
    Add the milk to a pot and heat on medium heat, bringing the temperature up to 82C. Once it’s reached the temperature remove from the heat, and either cool the pot in an ice bath (cold water) or leave to cool in a relatively cool space.
  2. Cool down the milk
    Depending on your method, the milk will cool down quick, or slowly. Keep an eye on it and check when it’s reached a temperature below 45C (and ideally above 40C).
  3. Prepare sous vide setup
    Prepare a water bath with your sous vide circulator, and set the temperature at 43C.
  4. Add the cultures, and mix with a whisk
    Add the cultures, just a tiny knife point, and whisk.
  5. Pouring into yoghurt jars
    Get the (sterilised) yoghurt jars ready, and use a funnel to fill straight from the pot, or decant the milk from the pot into a large jar for easy pouring. Divide the milk over the jars, and tighten the lids.
  6. Place the jars in the water bath
    The jars will be under water, which is fine. If they tend to wobble or float there’s too much water in the bath.
  7. Leave the yoghurt to ferment for 5 hours. 
    After 5 hours of fermenting you can remove the jars from the bath. Leave to cool down to room temperature, and then store in the fridge.
  8. Once cooled off completely your yoghurt is ready to serve!