How to make plain yogurt

Steve Holloway
Feb 22, 2024
4 min read

Updated: May 14

Yogurt is very simple to make, and is essential to many Indian dishes. Its uses are almost unlimited from marinades to desserts. Fresh cultured yogurt is extremely good for you replenishing vital good bacteria in your digestive system. Here we will show you how to make plain yogurt

Recipe Difficulty level - Beginner-Friendly

Special equipment - yogurt maker - warming draw

Yogurt is essential to Indian cooking it is mostly used for marinating meat and chicken as a tenderizer. Not only that it carries flavour so effectively! many flavours are fat soluble, as are many vitamins. Adding freshly ground spices with crushed garlic and ginger will transform any plain yogurt into something astounding. Indian raita's are yogurt based. Yogurt also acts as a 'fire extinguisher' for very hot dishes, well it works for me! no seriously, if you ever get that chilli pepper that's just a bit too hot try using yogurt.

How to make plain yogurt

Ingredients:

1.5 liters of whole fat cows milk with added double cream. ( this will make 1kg )
1 tablespoon of natural Greek yogurt. Or just a small carton that can be bought pretty much anywhere

How to make yogurt

Click here for Kitchen Timer

Step 1:

Mix the milk and cream together in a saucepan, bring to a 'rolling boil' for 10 minutes watching that it doesn’t boil over. Alternatively, you can place the milk mixture in a plastic container and heat on high in the microwave for 10 minutes. I find this method easier and you don’t need to scrape the stuck milk from the saucepan.

Step 2:

Allow the milk to cool to Luke warm around 30°c (if it's too hot it won't work), then add a tablespoon of yogurt. Mix well, and then place in a warm place overnight, preferably 24hours .

Step 3:

Once the yogurt has set you will need to strain it, this will get rid of the whey and thicken the yogurt. I use a muslin cloth or a clean tea towel placed in a sieve over a pan. Pour in the cool yogurt, then gather the corners of the tea towel to make a ball with the yogurt inside, a good gentle squeeze will remove most of the whey. Store in a conventional yogurt tub in the fridge.

Plain yogurt is needed to make theses beauties

Frequently asked questions

Q: What ingredients do I need to make plain yogurt?

A: You need milk (dairy or plant-based) and a small amount of plain yogurt with live active cultures as a starter.

Q: How long does it take to make yogurt at home?

A: The fermentation process typically takes 6 to 12 hours, depending on desired tartness and temperature.

Q: What is the best temperature for fermenting yogurt?

A: Around 110°F (43°C) is ideal for fermentation, maintaining a warm, consistent environment.

Q: Can I use store-bought yogurt as a starter?

A: Yes, ensure it contains live active cultures; plain, unsweetened yogurt is best.

Q: How do I know when the yogurt is ready?

A: It’s ready when it has thickened and has a tangy flavor, usually after the fermentation period.

Q: How long does homemade yogurt last?

A: Typically, it lasts for about 1 to 2 weeks when stored in the refrigerator.

Q: What are some tips for achieving a creamy texture?

A: Use whole milk, avoid over-agitating the yogurt, and maintain consistent fermentation temperature.

Conclusion

Yogurt can be made easily. I use a 1kg yogurt tub with a lid (always keep your old tubs) but the tricky part is finding somewhere to leave it overnight. I have managed great results from using a slow cooker as a heat-source with the lid turned upside down so that its doesn't spill all over the place, using tea towels for packing and insulation helps.

I've also used my wife's heating pot for her leg wax but got into trouble for that shame really, it worked so well and the tub fitted perfectly. Heating pads for wine making are good, or I suppose you could buy a yogurt making machine from Amazon.

All in all if you just want a small amount then buying it is probably the answer, but if you need a large amount then making yogurt is a better idea! When we were doing our curry buffets here in Paphos I would make five liters at a time.

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