Make Yoghurt Yourself: This is How You Get a Healthy Version

You can easily make yoghurt yourself at home. In this article, you will find out how you can do this with or without a yoghurt maker, what you need and how you can even prepare a vegan version.

Make yoghurt yourself: This is how it works with a machine

Appliances for making yoghurt are not particularly expensive and are very user-friendly. With such a machine, you can easily make delicious natural yoghurt yourself in no time at all. And that’s how it works.

• You need a litre of milk, 2-3 tablespoons of natural yoghurt or starter cultures and of course a yoghurt machine. The yoghurt works best if you first heat the milk to about 70 degrees and then let it cool down.
• When the milk is at room temperature, stir in the natural yoghurt or alternatively the starter cultures. If you use natural yoghurt, it is an advantage if it is at room temperature.
• The bacteria in natural yoghurt or in the starter culture ensure that the milk thickens and gets the consistency typical of yoghurt. The bacteria convert the lactose contained in the milk into lactic acid.
• Pour the prepared milk into the glasses of the yoghurt machine, which have been rinsed with hot water beforehand. Observe the operating instructions for your device. After about eight to ten hours, the yoghurt is ready. Put it in the fridge immediately and keep it there until ready to eat.

Making yoghurt: How to do it without a machine

You can also successfully make yoghurt without a machine using the following methods. You also need milk and natural yoghurt or starter cultures as basic ingredients. The quantities are identical to those for preparation in the machine.

• For example, you can make yoghurt in the oven. First heat the milk to about 70 degrees Celsius and then let it cool down to about 45 degrees. Use a thermometer to get the temperature as accurate as possible.
• Now stir the plain yoghurt or the starter culture into the milk. Preheat your oven to 42 to 45 degrees. Under no circumstances should this temperature be exceeded. A roasting thermometer can be particularly helpful here in order not to exceed the recommended temperature.
• The cultured milk is now poured into clean, preferably sterile, jars. These can be mason jars or twist-off jars. These remain filled in the oven for about six to eight hours. Check the temperature from time to time.
• As an alternative to the oven, you can also use so-called yoghurt boxes. This is an insulating cover that gives the yoghurt the necessary heat with the help of hot water. However, the maturing process in these boxes usually takes a little longer.

What else you should know

You now know the basics of yoghurt preparation and it is up to you which method suits you best. In the following chapter, we have put together a few more tips on the topic of “making yoghurt yourself”.

• In principle, it doesn’t matter whether you use fresh milk or UHT milk. The fat content also plays a rather subordinate role. However, it is an advantage if the fat content of the milk and the natural yoghurt are used to match.
• Homemade yoghurt will keep in the fridge for about a week. It often remains edible far beyond that. Rely on your eyes, nose and taste buds.
• You can prepare your yoghurt mild or sour. Depending on which version you like best. The longer you let the yoghurt mature, the more acidic the taste will be, as the bacteria then produce more and more lactic acid.
• Even vegan yoghurt can be made using the methods mentioned. In this case, use soy milk and soy yoghurt or vegan starter cultures. Be sure to use pure, unsweetened soy milk. Otherwise, the maturing time will take a little longer.
• Even if you are already impatient. Don’t disturb the yoghurt as it ripens. Vibrations can affect the ripening process. So stay patient. It is best to leave the yoghurt to mature overnight.