Wednesday, 23 April 2014

Homemade yoghurt recipe


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Here is a way to make creamy natural yoghurt at home for your baby and avoid all the additives and preservatives that some some store-bought yoghurts contain. It's an easy, budget recipe and full of active cultures that are great for little tummies.


  • 3 tbsp commercial natural yoghurt
  • 2 tbsp powdered milk
  • 2 1/2 cups milk


Prepare a jar by  pouring boiling water into it and letting it stand. To ensure the jar doesn't crack, place a spoon in the jar to absorb the heat shock. Leave to stand for a few minutes and empty.
Mix milk with powdered milk and heat in a small saucepan until it almost reaches boiling point.
Remove from heat and leave to cool to lukewarm. You can test this by dipping a clean finger into it. If you can't feel hot or cold then the temperature is just right.
Mix the commercial yoghurt into the milk and pour into the prepared jar. Screw the lid on tight and wrap in a piece of clean blanket. Place in a bucket and keep in a warm place. Leave to stand for 6 hours. Unwrap and refrigerate.


  • Make sure you reserve three tablespoons of this batch as a culture for your next batch. You can use this in place of the commercial yoghurt.
  • I left this close to the water heater as this was a warm place for it to stand.
  • I like to add fruit like blueberries, strawberries and banana to this.
  • You can use your slow cooker to incubate this yoghurt. Just warm the slow cooker on low for 30 mins and pour the lukewarm milk mixture into the slow cooker and then turn the slow cooker OFF. I like to place a folded towel over the glass lid to keep the heat in and then just leave to stand for 6 hours as described above.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder


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