How to make yoghurt at home (easily)

Yoghurt is a dairy product that has a sweet and sour taste and is a cream type food which has many health benefits. Actually, yoghurt has many bacteria that are not harmful for human beings. In fact, the bacteria contained in yoghurt provides a useful bacterial flora in the intestine. These bacteria are needed for the body to regulate its functions well.

So, let’s learn about making yoghurt at home easily. Don’t hesitate to try it out because it’s super easy. 

Step 1 – Making a starter

To make yoghurt, firstly, we need a yoghurt starter that contains bacteria because we need to add that starter to multiply bacteria in the new milk culture and transform the milk into yoghurt.

There are many ways to make a starter. I will mention 3 easy ways to get a starter. 

(1) The easiest way (buying a bottle of yoghurt from the store)

You can use a spoon of yoghurt that you bought from the nearby store and use it as a starter for your own yoghurt. It’s that easy, huh?

(2) Chili pepper method

You have to prepare a little bowl of milk first. Then, you have to add a chili pepper that contains the pedicel. Put it in a bowl that contains milk. Make sure the whole chili pepper is sinking in the milk. Then cover the bowl with the towel and put it in the warm place for about 10 – 12 hours. After 10-12 hours, you will get a cream type yoghurt starter that can be used in another yoghurt making process.

(3) Lemon method

The same as the Chili pepper method but you have to put a lemon instead of a chili pepper. The lemon must be cut with a knife and put the open side below the surface of the milk. Other stages are the same as the chili pepper method.

Step 2 – Boiling the milk

You can use any milk to make yoghurt. Important thing is you have to pasteurise the milk. So boil the milk with low heat as the milk can easily spill or boil. Stir the milk thoroughly. When the milk reaches boiling point, you have to put the pot down to cool it down.

(If you want thicker consistency yoghurt, you have to boil the milk longer)

Step 3 – Choosing the right time to add the starter

After putting the pot down, you have to wait for the right temperature of the milk to add the starter in it. This is the key to making yoghurt. If you put the starter too early or too late, you won’t get a good result. So be careful here. You can put your finger in the warm milk. If you can tolerate the heat of the milk for 8 seconds, it’s the right temperature to add the starter to the warm milk.

Step 4 – Adding starter

In this stage, you can’t add the starter carelessly. You have to prepare first. Add a spoon of starter to another cup. Then add another two or three spoons of warm milk to that cup and mix thoroughly with the starter. After uniformly dissolved in the warm milk, put it in the milk bowl and stir again.

Step 5 – Waiting time

You have to cover and pack the bowl with a clean towel to keep it warm because the warm environment helps the bacterial growth. Then place the bowl in a place with room temperature for about 12 – 24 hours. Make sure not to move the bowl again before that time period. 

Step 6 – Final results 

After 12-24 hours, you have a nice flavour homemade yoghurt. You can store it in a refrigerator for 1 – 2 weeks. Consume in the first week for better results.

Do you think it is an easy process?

Try it out at home and hope you get a really tasty yoghurt. Thanks for visiting our blog.