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

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 water bath
    Fill a container with water, and place the sous vide immersion circulator in the bath. Set the temperature at 43C degrees.
  4. Culturing
    Add the yoghurt cultures to the milk, and whisk. Just a tiny knifepoint is sufficient.
  5. Prepare the jars
    Get the (sterilised) yoghurt jars ready, and pour the milk into the jars. Divide the milk over the jars, and tighten the lids.
  6. Place the jars in the water bath
    Place the jars in the bath, making sure the water level is reaching the top of the jar.
  7. Leave the yoghurt to ferment for 6 hours. 
    After 6 hours of fermenting you can remove the jars from the bath. Leave to cool down to room temperature, and then store in the fridge.

Yoghurt can also be made with UHT longlife milk, and if using longlife milk you only have to warm up the milk to about 40 degrees. When using raw milk, make sure you heat up very slowly over low heat to denature the protein. It will result in a thicker yoghurt. Also very important: make sure that you can trust your source if using raw, fresh milk.