The yoghurt maker used in this DIY yoghurt post was gifted to me by Luvele, but all opinions are my own.
In this post I am going to teach you how to make your own yoghurt, quickly, simply, and above all CHEAPLY!
DIY yoghurt is very close to my heart- I know my kids are getting all the probiotics they need from yoghurt and they aren’t getting any additional sugars etc.
It can’t be that simple?
You do not need to use easiyo/hansell sachets to make this at home. What you will need is a yoghurt maker of some description or even a slow cooker. You also need either: cultures or 3 tablespoons of good quality probiotic rich yoghurt. By using a starter culture or a good quality yoghurt you are ensuring what you make is probiotic rich.
How cheaply can you make 2L of DIY yoghurt?
Well, it depends on your ingredients.
- a litre of full cream UHT milk is $1.45 so $2.90
- 1 kg of powdered milk is $15 and you use approx 65 grams at a time. so approx $0.70
- and culture is infinitely reusable, so it costs under $0.10
TOTAL? $3.70 for 2 litres of probiotic rich, delicious yoghurt!
It’s all about the bacteria- the good bacteria!
I think the reason so many fear yoghurt making is because it involves bacteria, but as a cheesemaker, I’ve learnt that the only bacteria you need to fear is bad bacteria and you’ll only develop that if you don’t keep everything scrupulously clean. I wash my yoghurt maker insert in the dishwasher on a high heat.
Why is this better than storebought yoghurt?
- it’s cheaper
- you control what goes into it- no thickener, so gums, no added sugar
- you control the fermentation
- it tastes amazing
But I don’t have time for it!
If you’re thinking that there’s no way you’d ever make your own …because you’re time poor… making it takes three active minutes from you. Then 10 hours of staying at the one temperature and then you’re done. Beautiful creamy yoghurt!
Flavour it yourself
If you’re looking for ways to flavour your yoghurt, try these 6 natural ways to flavour Greek yoghurt for kids. You can also go super simple and just top with fresh seasonal fruit and granola for breakfast. If you pop 2 teaspoons of vanilla into a cup of this yoghurt, it’s very similar to the storebought vanilla yoghurts that you can buy.
Luvele Yoghurt makers
I have a new Luvele yoghurt maker and I’m making the best yoghurt of my life. It’s creamier, thicker and even tastier than ever before. This is the one I’ve got.
Why is the Luvele yoghurt maker so great? Well it’s thermo controlled, you can choose what temperature you want your yoghurt fermented for- this is particularly important if you want to venture into the realms of making things like sour cream or mascarpone!
Here’s what I love about it:
- by using a water bath, the temperature of the fermenting milk is consistent
- it has a 24 hour timer that counts down- and you can make yoghurt for up to 24 hours- meaning it is great for people wanting to make GAPS diet or SCD yoghurt
- glass container– it’s so easy to keep clean and wash, the container itself goes through the dishwasher, but the lid is hand wash only
- three temperature settings 36, 38 and 40 degrees celsius which means you have control over the end product!
What to use your yoghurt in
- Cloud Jellies– if you haven’t tried these- they are the ultimate way to enjoy yoghurt!
- Spinach yoghurt dough, 3 ingredients
- Crunchy 5 ingredient cheese crackers
- Baked blueberry yoghurt donuts
- yoghurt filled raspberries
- Coconut and lemon yoghurt loaf
- a stainless steel spoon
- a yoghurt maker (get one here)
- UHT Milk (I use devondale full cream)
- yoghurt starter culture (available here online)
- milk powder (I’ve been using A2)
- thoroughly clean the glass container prior to use- hot soapy water is enough to ensure it’s clean and then dry it with paper towel
- add the UHT milk, powdered milk and culture to the large glass container, mix all the powder and culture in with the stainless steel spoon
- place the container in the yoghurt maker
- fill the water bath with water to the indicated line
- turn on and set the timer. I do 40 degrees for 10 hours.
If you don’t want to use UHT milk, you can use normal milk and heat to 90 degrees celsius and then return it to 40 degrees Celsius before adding in the culture. Do not add the culture at above 40 degrees celsius or you will kill the culture. It is also possible to make dairy-free yoghurt in a yoghurt maker, but you also need a dairy-free starter culture.
If you don’t think you will get through 2L of yoghurt quickly enough, then you can halve the recipe. But I find that once you start using it in loads of things- we use it instead of sour cream, as a side for curries or other spicy things like jerk chicken etc you pretty soon discover that 2L isn’t that hard to consume!
My daughter eats it every morning as breakfast, topped with berries or homemade low sugar jam and granola. It’s also great for making scrolls, pizza bases, and I use it in so many cakes and loaves as a replacement for milk and butter/ fat.
- 2 litre of UHT milk or use normal milk and heat to 90 degrees then cool to 40 degrees
- Correct amount of culture for your milk
- 8 tbsps milk powder
- Combine the milk, culture and milk powder together and whisk to combine.
- Place in a yoghurt maker and maintain at between 37-40 degrees for 10 hours.
- Chill and serve.