Homemade Yoghurt
Thick, creamy homemade yoghurt made with no yoghurt maker needed, just a pan or the Kenwood Cooking Chef XL, milk and a starter culture. Make it plain, vanilla or completely dairy-free, and strain it for silky labneh.
Equipment
1 digital food thermometer
1 large jar 1 litre / quart
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 l milk whole or dairy-free
- 3 Tbsp milk powder (optional - see note) regular or dairy-free
- 1 sachet yoghurt starter regular or dairy-free
FOR THE VANILLA YOGHURT:
- 2 Tbsp vanilla extract
- 3 Tbsp sugar
Instructions
KENWOOD COOKING CHEF XL METHOD:
- Place the milk and milk powder (if using) in the bowl of the Kenwood Cooking Chef XL. Fit the creaming beater.1 l milk, 3 Tbsp milk powder (optional - see note)
- Set the temperature to 90°C, the time to 15 minutes and the stirring function to “Stir every 30 seconds”. Fit the splashguard.
- Once the milk has heated for 15 minutes, remove the splashguard. Set the stirring function to "Stir every 30 seconds" and let the milk cool to 40–45°C / 104–113°F, about 20 minutes. Start checking the temperature with a digital thermometer after 15 minutes.
- Dissolve the yoghurt starter in a small amount of the cooled milk.1 sachet yoghurt starter
- Pour the starter back into the bowl. For vanilla yoghurt, also whisk in the vanilla extract and sugar. Mix gently for a minute or so.2 Tbsp vanilla extract, 3 Tbsp sugar
- Meanwhile, preheat the oven to its lowest setting for 2 minutes and switch the oven light on. Switch off the oven heat but leave the light on.
- Transfer the milk mixture to a clean, airtight glass jar. Close the jar, wrap it in a tea towel and place it in the oven right next to the oven light.
- Close the oven and leave the yoghurt to incubate for 10 to 12 hours. The longer you leave it, the thicker it will be.
- Transfer the jar to the fridge and refrigerate for at least 4 hours before serving.
PAN & STOVE METHOD:
- Pour the milk into a heavy-based saucepan and whisk in the milk powder (if using).
- Heat over a medium-low heat, stirring often, until the milk reaches 85–90°C. Do not let it boil. Hold for about 5 minutes, then remove from the heat.
- Stand the pan in a sink or bowl of cold water and stir regularly until the milk cools to 40–45°C / 104–113°F, about 20 to 30 minutes. Check with a digital thermometer.
- Dissolve the yoghurt starter in a small amount of the cooled milk.
- Pour the starter back into the pan. For vanilla yoghurt, also whisk in the vanilla extract and sugar. Whisk gently for a minute or so.
- Meanwhile, preheat the oven to its lowest setting for 2 minutes and switch the oven light on. Switch off the oven heat but leave the light on.
- Transfer the milk mixture to a clean, airtight glass jar. Close the jar, wrap it in a tea towel and place it in the oven right next to the oven light.
- Close the oven and leave the yoghurt to incubate for 10 to 12 hours. The longer you leave it, the thicker it will be.
- Transfer the jar to the fridge and refrigerate for at least 4 hours before serving.
Notes
Why use milk powder? Milk powder isn't essential, but it helps give thicker, creamier yoghurt consistently without any straining. It adds extra milk solids, which give the finished yoghurt more body and help it set firmer.
Nutrition
Serving: 1servingCalories: 189kcalCarbohydrates: 19gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 96mgPotassium: 378mgSugar: 20gVitamin A: 377IUVitamin C: 0.4mgCalcium: 296mgIron: 0.03mg