How to Make Yogurt at Home Easily

Yogurt is a delicious and healthy dairy product that can be enjoyed in many ways—on its own, with flattened rice, fruits, in smoothies, or as part of various recipes. Instead of buying store-bought yogurt, you can easily make it at home using full-cream milk powder. Homemade yogurt is not only more affordable, but it also allows you to control the ingredients and avoid preservatives. In this post, I’ll guide you through the simple steps to prepare half a kilogram of creamy homemade yogurt using milk powder.

Why Make Yogurt at Home?

1. Cost-Effective – Making yogurt at home is much cheaper than buying it from stores.
2. No Preservatives – Homemade yogurt is fresh and free from artificial additives.
3. Customizable – You can adjust the thickness and flavor to your preference.
4. Rich in Probiotics – Fresh yogurt contains beneficial bacteria that improve digestion and boost immunity.

Ingredients Needed

To make 500 grams (half a kilogram) of yogurt, you’ll need:

• 18-24 teaspoons full-cream milk powder
• 0.5 liters (500 mL) warm water (40-45°C or 104-113°F)
• 1 tablespoon plain yogurt with live cultures (as a starter)
• 1 teaspoon sugar (optional, helps fermentation)

Step-by-Step Instructions

1. Prepare the Milk Mixture

In a clean mixing bowl, dissolve 18-24 teaspoons of full-cream milk powder in 0.5 liters (500 mL) of warm water. Stir well to ensure the milk powder dissolves completely, leaving no lumps. If you prefer a slightly sweeter yogurt, add 1 teaspoon of sugar and mix well.

2. Heat and Cool the Milk

Pour the milk mixture into a saucepan and heat it over medium heat until it reaches 85°C (185°F)—just before boiling. This step helps to improve the texture of the yogurt. Once heated, let the milk cool down to 40-45°C (104-113°F), which is the ideal temperature for yogurt fermentation.

3. Add the Yogurt Starter

Take 1 tablespoon of plain yogurt and mix it with a small amount of the warm milk in a separate bowl. Stir well until smooth, then pour this mixture into the cooled milk and mix thoroughly.

4. Incubate the Yogurt

Transfer the milk mixture to a clean container with a lid. Cover it and keep it in a warm place where the temperature stays around 40-45°C for about 6 to 12 hours. Here are some ways to maintain warmth:

• Place the container inside an oven with the light on (without turning on the heat).
• Wrap it in a thick towel or blanket to retain warmth.
• Use a yogurt maker or thermos flask to keep the temperature stable.

5. Check and Refrigerate

After 6-12 hours, check if the yogurt has thickened and developed a tangy taste. If it has, your yogurt is ready! Refrigerate it for at least 4 hours before consuming for better texture and taste.

Enjoy Your Homemade Yogurt!

Your fresh, creamy, and healthy homemade yogurt is now ready to enjoy. You can eat it plain, mix it with flattened rice, fruits or honey, or use it in smoothies and recipes. Plus, you can save a few spoonfuls to use as a starter for your next batch.

Making yogurt at home is easy, fun, and budget-friendly. Give it a try and enjoy the benefits of homemade goodness!

Have you tried making yogurt at home before? Share your experience in the comments below!