The Mystery of Yogurt Making unravelled.

I have been making yogurt now for a few years, it’s not at thick as some yogurts but not as runny as the drinking sort although it can be drunk quiet easily.


2 Litres of UHT milk (best to use this type of milk because it has been sterilised, undesirable bugs not required).    

1 pot of 125g or 150g natural bio yogurt (must be bio because you need the bugs to turn the milk into yogurt)


Put some hot water into a thermos flask or two to heat it up.

Place milk into a saucepan and heat until body temperature is reached, easy test is to place a clean little finger into the milk and if you can hold it there for a count of 10 without feeling too warm the temperature is OK. Another method is to put it into a microwave for about 4 minutes in a 800w powered oven.

Add the yogurt and give it a good stir round.

Empty water from the thermos flasks and fill with the milk and yogurt solution.

Leave for about 8 – 9 hours and then pour into jug/bottle with an airtight seal.

Leave to cool and place in fridge, leave to chill and eat or drink it as and when you require.

Add fresh fruit or honey etc to ring the changes of flavour.  Use the yogurt in smoothies, cakes or breads or make some lovely salad, pasta, or fish dressings, one of my favourites is:

150ml yogurt

A selection of fresh herbs, snipped into tiny pieces

3 Spring onions finely chopped

A squeeze of lime juice

Mix all together and leave for the flavours to develop for about 2 hours in the fridge.

Drizzle over a salad, pasta or fish and enjoy.

10 thoughts on “The Mystery of Yogurt Making unravelled.

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