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After months of experimenting and countless failed attempts, I finally discovered a foolproof way to make thick, creamy, and delicious yogurt at home—every single time. In this article I am going to share my simple recipe for thick yoghurt, with steps on how to thicken it if you desire a creamier, greek-style yoghurt.
The Secret to Perfect Homemade Yoghurt
When I first ventured into yogurt-making, my results were often disappointing—thin, watery yogurt that I’d reluctantly use for baking (waste not, want not, right?).
The problem? Almost every recipe I followed used vague instructions like, “Heat the milk until boiling, then cool to room temperature.”
Spoiler alert: room temperature and boiling are not precise enough to guarantee success.
It wasn’t until I stumbled across an article explaining the importance of exact temperatures in yogurt-making that everything clicked.
From that moment on, my yogurt has been thick, creamy, and far better than anything I could buy at the store. Yours can be, too!
Invest in a Dairy Thermometer
Normally, I’m the queen of improvisation, but yogurt-making is where precision matters most. A dairy thermometer was a game-changer for me.
Here’s why:
- The milk needs to be heated to 180°F (82°C) to kill any unwanted bacteria.
- It must then cool to 110°F (43°C) before adding the starter culture.
Without a thermometer, you’re left guessing—and that’s where things can go wrong.
If you don’t have a thermometer yet, add it to your Christmas wishlist or grab one now. You won’t regret it!
Consider a Yoghurt-Making Kit (Optional)
I was gifted a yogurt-making kit, very similar to this one, and it’s been a fantastic addition to my kitchen.
Before using a kit, I made yogurt by pouring it into a glass jar, wrapping it in a towel, and placing it in our hot-water cupboard. While that worked, the yogurt-making kit simplifies the process by maintaining a stable temperature throughout the 8-hour fermentation period.
It’s not essential, but if you’re serious about yogurt-making, it’s worth considering.
Why Make Yoghurt at Home?
1. It‘s WAY cheaper
In New Zealand, a 1-liter tub of yogurt costs around $8 NZD. Three liters of milk cost $6 NZD and yield three liters of yogurt—that’s just $2 per liter!
2. It’s WAY healthier
Not only is homemade yogurt cheaper, but it’s also free from preservatives and additives, making it healthier, too.
3. It Tastes WAY Better
Once you taste your own creamy, homemade yogurt, you won’t want to go back to store-bought.
Yoghurt-Making is Simpler Than You Think
At Simply Home and Health, we’re all about creating a healthy home on a budget. Making yogurt at home ticks both boxes—it’s affordable and nutritious.
Here’s the process:
- Heat the Milk: Bring it to 180°F (82°C) to sterilize it.
- Cool the Milk: Let it cool to 110°F (43°C).
- Add the Starter: Mix in a few tablespoons of plain yogurt with live cultures.
- Incubate: Wrap your container in a towel and place it in a warm, stable location for 8 hours.
That’s it! You’ve done harder things, I promise.
Get Started Today
Making yogurt at home is an easy way to save money, eat healthier, and enjoy something truly delicious. Whether you use a kit or keep it simple with a jar and towel, you’ll love the results.
Ready to see how I use my homemade yogurt? Check out this article on healthy ice cream recipes.
How to Turn Homemade Yoghurt into Thick, Creamy Greek Yogurt
If you’re a fan of thick and velvety Greek yogurt, you’re in for a treat! With just one extra step, you can transform your homemade yogurt into the rich, creamy texture we all love.
Why Strain Yoghurt?
Greek yogurt is simply regular yogurt that’s been strained to remove excess whey. This process:
- Makes the yogurt thicker and creamier.
- Intensifies the flavor, giving it a slightly tangy kick.
- Boosts the protein content while reducing carbs.
How to Strain Yoghurt
Here’s how to do it:
- Prepare Your Strainer
- Place a fine mesh strainer or colander over a large bowl.
- Line the strainer with cheesecloth, a clean tea towel, or even coffee filters.
- Add the Yogurt
- Pour your homemade yogurt into the lined strainer.
- Let It Drain
- Cover the setup with plastic wrap or a clean towel to keep it clean.
- Allow the yogurt to drain in the fridge for 2-6 hours, depending on how thick you like it. (The longer it strains, the thicker it gets!)
- Check the Consistency
- After a few hours, check the yogurt’s texture. Once it’s thick and creamy to your liking, transfer it to an airtight container.
- Save the Whey!
- Don’t throw away the whey—it’s full of nutrients! You can use it in smoothies, soups, or baking for an extra protein boost.
A Few Tips for Straining Yoghurt
- Batch Size: If you’re making large amounts, strain in batches or use a larger strainer.
- Double-Up: For an extra thick result, strain your yogurt twice.
- Flavoring: Once strained, you can mix in honey, vanilla, or fruit for a delicious twist.
Turning your homemade yogurt into Greek yogurt is the ultimate way to elevate this kitchen staple. Whether you enjoy it plain, sweetened, or as a base for savory dips like tzatziki, thick Greek yogurt is endlessly versatile and oh-so-delicious!
The Best Homemade Yoghurt
A no-fail recipe for thick, creamy yoghurt.
Ingredients
- 1 Litre Milk
- 4 tablespoons starter culture (either natural yoghurt or whey)
Instructions
- Fill a large jar (needs to be bigger than 1 litre, or two smaller jars) with warm water (so the glass can cope when you pour the warm yoghurt into it).
- Heat the milk on the stove until it reaches 100 degrees Celsius. This is important. I have found if it is any cooler, the thickness of the yoghurt is compromised. This can take up to 30 minutes.
- Then leave it to cool to 50 degrees Celsius. This is also important. A lot of people say you can’t add the culture if it is any hotter that 48 degrees, as that will kill the starter and it will not ferment. I have found if I wait that long, then by the time I have strained the milk into a bowl and added the culture, it gets too cool and this also affects the thickness of the yoghurt. This can take about 60 minutes (so don't hover).
- I always strain the milk into a bowl before I add the starter, as I have never been able to heat the milk without a skin forming! This ensures the yoghurt is smooth. Add the starter to the milk, stir and pour carefully into the warmed jars.
- Screw the lids on, and wrap a towel or a small blanket around the jar and tuck it into bed in a hot water cupboard. Or, if you have a yoghurt making canister, put it in there. The key is to keep the warmth.
- Leave for 8 hrs.
- If the jars still feel quite warm after this time, leave them on the bench to cool for a bit before transferring to the fridge. I have had some jars crack, and that’s not fun!
- The yoghurt will be ready to consume after 6 hours in the fridge.
Notes
- You can use full fat or half fat milk. I have found no discernible difference between the two, so naturally I do half fat.
- This may seem like a long recipe, but it's not hands-on. It's just a waiting game! You can get lots of things done in the interim.
Homemade Yoghurt Is Worth the Effort
Some people think that yoghurt making is more difficult than it actually is. I hope this article has shown you how achievable it is to make thick and creamy yoghurt yourself. Homemade yoghurt is thoroughly worth the effort to make it part of your weekly routine. There is so much goodness in homemade yoghurt, plus it tastes waay better than the store bought kind (you’ll hate the taste of that stuff after making yoghurt yourself!)
Once you have done it a few times, it becomes second nature and it’s almost as if it’s making itself! (I swear).
Let’s make it a thing!
Happy Yoghurting.
