As a dairy product, yoghurt does have a fair amount of fat in it, however fat v protein gives this sweet treat a great bonus. Weighing out the benefits and negatives of including dairy in your diet is super important so decide whether this is best for you.

 Yoghurt is one of the healthiest foods you can have, full of ‘friendly’ bacteria. it’s low in fat, high in protein and loaded with vitamins! Along with it helping you recover faster after workouts it also tastes amazing! Top with anything you like, fruit and honey, or a crunchy breakfast cereal! Why not try your homemade yoghurt with some homemade museli?


Things you’ll need:

  • One pint of milk ( 946ml)
  • Two tablespoons of yoghurt
  • Measuring Jug
  • Saucepan/Double boiler
  • Containers
Step one:

Sterilise and clean! Make sure your work surface and all of your utensils are either steamed


or boiled to make sure they’re clean (prevents bad bacteria).
Measure out 946ml of milk ( I made half).

Step two:
Set your saucepan on the stove, either put a bowl in the pan to create a double boiler or just put the milk straight in the pan.
If you’re not using a double boiler, you’ll have to stir frequently.
Step three:
On a low heat bring the milk up to a froth, this should take around 5-10 minutes and should be quite above body temperature (If you don’t have a thermometer). If you do its 185ºF (85ºC)  at which milk starts to froth.

Step four:


Once the yoghurt has frothed, take it off the heat and leave it to cool to warm. You can place it in a fridge and regularly stir. The milk needs to come down to 120ºF (49ºC), and not below 90ºF (32ºC)



Step five:
The next step is to add your ‘starter’, either a dried starter or a live culture. A live culture is a yoghurt mix, yoghurt stays alive for 2 weeks in a refrigerator or 3 months in a freezer.

Add two tablespoons of yoghurt to your milk and stir briskly, or with a hand blender. (I’ve used a whisk)

Step six:
Contain, your mixture in a sterilised container, jar,Tupperware or yoghurt. E.G with cling film to act as a tight lid.
Step seven:
Store your container in a warm room to incubate, this encourages bacteria to grow, keeping the temperature as close to 100ºF (38ºC) as possible.
The longer the mixture incubates, the thicker and the sharper the yoghurt will be.
Step eight:
It’s READY! Once the yoghurt is ready you can jiggle it and it should stay still, you can now strain it through a cheese cloth, tip away the excess whey-liquid or just stir it in.
Refrigerate the yoghurt several hours before serving, it should last 1-2 weeks in the fridge, if you’re using it to create more yoghurt as a ‘starter’ you should use it 5-8 days after you’ve made it.



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