Homemade, natural yoghurt in a yoghurt maker with sourdough

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Homemade, natural yoghurt in a yoghurt maker with sourdough
Homemade, natural yoghurt in a yoghurt maker with sourdough

Learn how to properly prepare natural yoghurt in a yoghurt maker using a special bacterial starter culture.

Homemade, natural yoghurt in a yoghurt maker with sourdough

Making yogurt at home is not difficult, and it only takes 10 minutes to prepare. In order to prepare this delicacy, you should get a special kitchen appliance - a yogurt maker. Prices for yogurt makers start at $ 30 and up. They have plastic and glass cups, the latter is preferable. You also need a dry bacterial starter culture, I use VIVO brands.

Eating this homemade yogurt is very beneficial for the body, no matter how old you are. It is recommended to take it once a day for children, pregnant women, the elderly and people whose day is very active. It differs from the store ones in that it does not contain harmful sugar and other chemical additives. Only milk and bacteria that provide the body with the necessary trace elements.

  • Caloric content per 100 g - 60 kcal.
  • Servings - 1 L
  • Cooking time - 7-8 hours


  • Milk (UHT) - 1 L
  • Starter culture - 1 bottle (VIVO starter culture or similar)

Making homemade yoghurt in a yogurt maker


1. Heat UHT milk to a temperature of 30-40 ° C. 2. Fill the bottle with sourdough 1/2 or 2/3 with warm milk, close the lid and shake until the dry sourdough dissolves. Then pour into common milk and stir. 3. Pour milk into jars of a yogurt maker (you can close the jars with lids, or you can not, I do not close) and put the yogurt maker in the tank, then pour warm water about 30-40 ° C to the level of yogurt and close with a common lid.


4. Turn on the yoghurt maker for 7-8 hours. 5. Cover the finished yogurt with lids (if you cooked without them) and refrigerate (not in the freezer) for several hours. 6. The yoghurt should be thick and should not drip when the can is turned over. You can add jam or jam to yogurt. Bon Appetit!

Homemade, natural yoghurt in a yoghurt maker with sourdough

Tips for making yoghurt in a yogurt maker:

  1. Milk, as I wrote, is better ultra-pasteurized and preferably 2, 5-2, 6% fat. If milk is taken with a high fat content, then layers of whey may appear in the yogurt. If you take milk that is not UHT, then it must be boiled and then chilled to a temperature of ~ 35 ° C.
  2. You need to store this delicacy in the refrigerator for no more than 3 days. Since beneficial substances (bacteria) disappear over time, and there will be zero benefit from such a product. Do not put in the freezer.
  3. During cooking, it is better not to put jam and other sweets in milk, since you can always add whatever your soul desires to the finished yogurt: jam, nuts, fruits and dried fruits. It will be very tasty if the ready-made yogurt is mixed with cottage cheese, adding raisins and chopped banana, if desired, a little sugar (personally, I am an opponent of sugar). bottom and then pour milk. All this without interfering with putting in the yogurt maker. You can also add sugar to the milk.

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