Make Your Own Yoghurt

YOGHURT

I covered all kinds of yoghurt in my first book, but this method is the simplest and most satisfying. The magic? You can use your yoghurt to make more yoghurt! The process is straightforward: stir, wait, and let the cultures do the work.

For the creamiest results, hold your milk at 85°C for at least 20 minutes before cooling to add the culture. This patience pays off. Note that non-dairy yoghurts require different cultures suited to alternative sugars.

EQUIPMENT

• Pan for heating
• Thermometer
• Jar
• Insulation/incubator to maintain 36-40°C for 8-12 hours

INGREDIENTS

• 1 litre milk (full fat or skim)
• 2-3 tablespoons good yoghurt or starter culture

METHOD

1. Heat the milk to 86°C to denature the proteins. Hold at this temperature for at least 5 minutes, stirring continuously. For creamier yoghurt with less whey separation, maintain this temperature for up to an hour. (A Thermomix works beautifully for this.)
2. Cool the milk to 35-40°C before adding your culture.
3. Add your culture sparingly—less is more here. Temper it by mixing the culture into a small amount of the warm milk first, then blend thoroughly through the full batch.
4. Don't let the milk cool below 35°C before adding the culture. The bacteria thrive in warmth, and heating denatures the milk proteins, creating the ideal environment for culturing.
5. Transfer your cultured milk to your incubation container. Choose your method: oven with pilot light, esky with hot water bottles, heat pad, bread prover, or dedicated yoghurt maker. For multiple jars, use an oven tray—even better with water in the tray to maintain consistent temperature.
6. Incubate for 8-12 hours. During daytime, 8 hours is ideal. Overnight works well if you're an early riser—over-incubation can result in sour, watery yoghurt. For SCD (Specific Carbohydrate Diet): Incubate for 24 hours, then refrigerate for one day before consuming.
7. Store in the refrigerator for up to several weeks.

NOTES

Reserve yoghurt from each batch for your next one. I prefer full cream milk, though any milk fat level works.

When selecting starter yoghurt, choose one with minimal additives—no sugar, gums, stabilizers, or flavours. Look for at least four strains: Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, and optionally Bifidobacterium (note: those following SCD for gut healing may initially avoid Bifidus varieties).