How To Make

Yoghurt

At Home Without A Starter

Using Lemon Juice

Some people have had success adding lemon juice to warmed milk. Heat the milk to 110 degrees, add a small amount of lemon juice, stir gently, cover it, and let it sit in a warm place for 24 hours. This method relies on the acid from the lemon to help fermentation begin.

Using Raw Milk

If you have access to raw milk (unpasteurised milk from a farm), you can actually let it ferment naturally on its own. Simply place raw milk in a clean jar, cover it loosely with a cloth to keep insects out, and leave it at room temperature in a cool spot (not in direct sunlight) for several hours. The natural bacteria already in the raw milk will cause it to sour and thicken. This method is risky because you can't control which bacteria grow.

Why These Methods Work

The reason these natural methods can work is that these ingredients contain bacteria that produce acid. Chillies, for example, have bacteria on their surface that can start the fermentation process. When combined with warm milk and kept at the right temperature, these bacteria multiply and create acid, which causes the milk to thicken and curdle just like yoghurt.

Keeping Your Yoghurt Culture Going

Once you've made your first batch of yoghurt – whether using store-bought yoghurt, chillies, or another method – you don't have to make it from scratch again. Simply save 3 to 4 tablespoons of your homemade yoghurt and use it as the starter for your next batch. This works just like using store-bought yoghurt. You can keep doing this for many batches, though after several weeks, you might want to start fresh with a new batch using a store-bought starter.

Important Tips for Success

It may sound easy, but making yoghurt at home can turn tricky unless you keep these handy tips in mind: 

• Always use clean jars and containers. You can wash them in hot soapy water or boil them. 
• Keep everything warm and undisturbed while the yoghurt is setting. Don't keep opening the jar to check on it – just let it sit peacefully for the full time. 
• Don't stir the yoghurt once it's set; instead, gently scoop it into a bowl if you want to eat some. 
• Use fresh milk that hasn't been sitting in your fridge for days. Whole milk makes the thickest, creamiest yoghurt, though 2% milk works too. 
• If your yoghurt comes out runny, try adding powdered milk to the warm milk before setting it, or leave it to set for a couple of hours longer.

Making Thick Yoghurt

If your yoghurt turns out too thin and runny, there are a few tricks. You can strain it through cheesecloth for a few hours to remove some of the liquid and make it thicker – this is basically how Greek yoghurt is made. You can also add a small amount of powdered milk to the milk before setting it. Another trick is to heat the milk to a slightly higher temperature (some people go up to 185 or even 190 degrees) before cooling it down to set – this changes the protein structure of the milk and makes thicker yoghurt.

In The Mood For A Culture Shock

Homemade yoghurt is more than just a recipe – it’s a tiny science lab in a bowl, with a delicious payoff. Once you learn how to manage those friendly microbes into action, you’ve got an endlessly renewable culture sitting right in your fridge – no packets, no fuss.