Home-Made Yoghurt

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Average: 5 (5 votes)

Making yoghurt at home is not as difficult as one might imagine, and the results are creamy, healthy, tasty and gorgeous!!

500 ml
whole milk/full cream milk
2 tbsp
fresh yoghurt
(this will be used as a starter)

The yoghurt that you will use as a starter should be fresh and at room temperature for best results. If the yoghurt you have is watery, place it in a muslin cloth and let it drain for an hour or so in order to have a thick consistency.

Pour the milk into your bowl/pot. I prefer using a heatproof bowl like the one shown in the picture.

Place the bowl/pot on low heat and gradually bring it to a slow simmer. Make sure the milk doesn't boil over, keep the heat constantly on low and stir every now and then. Once it starts to boil, let it simmer for about 5 minutes, then turn off the heat. Leave the pot/bowl where it is and let it sit for about an hour. It needs to come to a temperature which is hot but not burning-hot, about 110 C if you have a kitchen thermometer.. You should be able to stick a finger into the milk and feel the heat without getting burnt.

It is highly recommended to let the yoghurt set in the same bowl/pot that you boiled the milk in. Transferring it at this point might not give you the best results.

Pour 1 tbsp. of the fresh yoghurt/starter into the bowl, then using a whisk or fork, whip it well into the milk until it is nice and frothy. Take the 2nd tbsp. of yoghurt and rub it all around the inside of the bowl where the edges of the milk touch the bowl. Yoghurt starts to form from the edges, so this helps to speed the process along.

Cover and put your dish in a warm area, like in the oven with the light on (for a bit of extra warmth) or in the microwave. Let it sit for about 6-8 hours...preferably overnight. Don't shake it, don't move it, and don’t touch it. Just put it in there and forget all about it for the recommended hours.

Check the yoghurt, if it looks solid and ready, put it in the refrigerator and let it cool for around 4 hours before serving. If it's still not solid when you check on it, give it a few more hours before refrigerating.

Serve your yummy, beautifully & luscious home-made yoghurt!!

Enjoy! :)



You're really a true inspiration for working mum like me who doesnt otherwise have time or interest in recepies! Can you tell me if I can flavour this yoghurt? Thanks

Fauzia's Kitchen Fun's picture

Thank you, and yes you can.

i tried this and turned out so well...ever since then i make very often in liters and store for my family...specially in a country like maldives where i live...its hard to find fresh curd or yoghurt...so this is best... fresh and healthy...jazakhallah Khair...

Hi Fauzia,
Do I remove the cream film that has formed before adding the starter?

Fauzia's Kitchen Fun's picture

Hi, yes you can remove it.

Hi Fauzia,
I made the yoghurt ..vanilla flavor, and it was yummy.thanks for the easy n delish recipe

Sadia Hasan's picture

Hi Fauzia,
Please let me know how much sugar should I add to make it sweetened

Fauzia's Kitchen Fun's picture

Hi, have not tried making it sweetened. I would estimate about 4-6 tbsp sugar depending on personal taste. Add and taste, then adjust.

ikhlas's picture

So wen heating the milk is it on a double boiler? I dnt get it.

Fauzia's Kitchen Fun's picture

Simply heat it in a pot, no double boiler.

ikhlas's picture

N im using unpasturised milk...usually i boil befor using it...u sed dont let it boil how will i do it coz im not comftrble using unpasturised milk

Fauzia's Kitchen Fun's picture

If you read the instructions carefully you will note that I have mentioned to simmer the milk on low heat and not to let it boil over. I did not say do not boil. Just make sure it does not over boil.

Jazakallahu bikhair

Can I use low fat milk instead of full cream

Fauzia's Kitchen Fun's picture

It will be watery and not thicken properly, but yes you can.

Awesome! :)
Sharing a few tips we use at home:
You can also add a little salt in the yougurt after you add the yogurt / starter. I added a pinch of salt (just for the taste).
You can also drop in a round red chilli in the yogurt so that it sets to solid faster.
After covering the yogurt pan with a lid, you can place some weight (like a heavy bowl, mortar or pestle) on top of the lid. Than leave it untouched for a few hours as per the above recipe. The pressure of the heavy weight speeds up the process of setting the yogurt.

Can I use microwave to boil a milk?

Fauzia's Kitchen Fun's picture

You can but its just easier and healthier to boil on the stove.

What to do if we do not have fresh yoghurt to use as a starter? Can we use the the yoghurt available in stores for a starter?

Fauzia's Kitchen Fun's picture

Yes that is fine, use plain yoghurt.

I cant find plain yogurt outside in stores they all are sweet one and flavoured ones ... can you tell me what can i do. i live in china and didnt find plain yogurt due to language problem

Fauzia's Kitchen Fun's picture

You can still use that but you will have a slightly sweetened or flavoured yoghurt.