How To Make Your Own Yogurt

After the success of culturing our own kefir, I want to try yogurt next because I don’t really like the yogurt sold at the supermarkets here.

Firstly, the yogurt is thin, almost a liquid and drunk with a straw? Most of them are fruit-flavoured yogurt but now they’ve come up with yogurt + kei chi and yogurt + red dates, which have become sweeter.

I wanted to make all-natural yogurt the way the Indians make it, the way this Chinese/Indian chef taught me how to ๐Ÿ˜€

Fortunately, Hubby found ONE brand of natural yogurt (Miaoshi) that is sugar-free, which I could use as a starter but we also found sugar (็™ฝ็ ‚็ณ– bรกi shฤtรกng)listed in the list of ingredients…


Later, we found Paul’s All Natural Yogurt (Made in Australia) in one of the foreign supermarkets.


Yippee, we had a yogurt starter!

You can also go for the popular Yogourmet Freeze Dried Yogurt Starter Value Pack (16 pack), which promises that if you use their freeze-dried yogurt starter, the result is always smooth and creamy.

If you like a tart yogurt, I’d recommend you to get Cultures For Health Bulgarian Yogurt Starter | Re-use Heirloom Yogurt Culture | Non GMO, Gluten Free | 2 Sachets In A Box since the yogurt we make is slightly tart, like Bulgarian yogurt.

STEP 1: Bring a pot of whole milk to the boil.

Set aside to cool until a layer of fat appears on the surface. The milk is at the perfect temperature for yogurt.


STEP 2: Put 2-3 tablespoons of yogurt into the warm milk.

Pour the warm milk into a glass / plastic container with a tight-fitting cap.

I think that pouring the yogurt mix straight into these 6 oz glass mason jars of the Euro Cuisine YM80 Yogurt Maker (US$27.89) is easier since you get 7 jars of freshly-made yogurt for breakfast!

Here’s the bottle I used at the beginning before I collected some glass containers.


STEP 3: Stand the milk in a warm area for 10-12 hours.

During the summer, I could just leave the milk in the kitchen in the morning and I’ll have nicely set yogurt by the late evening.

Unless you like *very* sour yogurt, avoid leaving the yogurt out for too long i.e. more than 12 hours. 10 hours is just nice for us ๐Ÿ˜€

I will then pop it into the fridge to chill and stop the fermentation process. Note that the yogurt will taste more sour the longer you leave it out to ferment.

During autumn/winter, I had to create a cozy corner for the milk LOL!


I wrapped the bottle of warm milk tightly with an old wool sweater, stuck it into my crock pot and set it by the stove.

One of the ayis was very fascinated by the yogurt making process that she pointed me to the HOTTEST spot on the stove. She would clean the area after cooking and ensured that my precious yogurt was safely stowed away ๐Ÿ˜€

STEP 4: Store the bottle in the refrigerator

This step stops the fermentation process and set the yogurt.

One to two hours should do the trick and you’ll get thick and creamy 100% natural yogurt:


Once you try home-made natural yogurt, you’ll turn your nose up at the yogurts sold in the supermarkets because your home-made yogurt is soooo creamy and thick, with no thickeners.

Since our kids are used to store-bought yogurt, we slowly weaned them off the fruit-flavored ones towards the “natural” flavored ones topped with fresh fruit and honey.

One fine day, our son decided to try “natural” yogurt on its own (sweetened with sugar / sucrose) and liked it more than the fruit-flavored ones. Because of this, our daughter followed suit ๐Ÿ˜€

Currently, I have a Thermos CC-4500P Thermal Cookware and Carry, 4.5 Liters

Below are links of other folks who have successfully made their own yogurt:

  1. Make your own yogurt in China
  2. List of utensils and basic ingredients
  3. Make your own yogurt (with photos) – explains that natural, home-made yogurt is actually runny since no thickeners are added. Ahh…then the yogurt on sale in China is quite good as they are all the runny type you drink with a straw.
  4. Interesting discussion on natural, homemade yogurt on the New York Times.
  5. How to make goat milk yogurt
  6. Another how to make your own yogurt (with photos)

Comments on this entry are closed.

  • Shooi Link

    Hi, U do not need any yogurt maker. I made my yogurt in the thermal pot. I use about 1 cup yogurt (plain unsweetened) to 1 litre of milk. I use powdered milk but i mixed it thicker so that I get a creamier results.

    Heat the milk to about 40 C, pour into pot, add in the yogurt, stir and keep the whole thing in the thermal cooking pot. The pot will keep the temperature nice and warm for the yogurt to develop.

    If it is very cold, then u can also pour some warm water into the thermal cooking pot, then you put your jar/ pot in that warm water before closing the thermal pot’s lid.

    Leave it overnight…and you get your yogurt!

    Btw, this prompted me that you can also use the same method to cultivate kefir. I read before tat u were having some difficulties getting them to grow due to the cold weather.

  • Kit Link

    Shooi – Really nice of you to share these instructions but I don’t have a thermal pot.

    If the thermal pots are Japanese, they would cost a lot because imported goods are much, much more expensive here than in Malaysia. I’d bought my kid’s Thermos food container for only RM80 but it costs RMB280 here.

    I was browsing the home appliances department and was shocked to see Japanese branded water pots costing >RMB1,999 when a Made in China one is about RMB399 (our old one is less than that, I believe).

    Think the best bet for me is still the Yogotherm yogurt maker…thanks again ๐Ÿ˜€

  • Shooi Link

    Hi dear, I don’t think it is Japanese. The brands I am familiar with are US brands but there are lots of relatively unknown brands.
    Honestly, I prefer this over getting a yogurt maker simply because you can do so much more with a thermal cooker. I love multipurpose stuff so that i don’t have to add additional clutter my already messy kitchen
    Btw, a thermal cooker looks like this:-

    But if it is super expensive in China,…then i guess not.

  • Kit Link

    Shooi – Thanks for further explaining the thermal cooker. I couldn’t find anything like that here but will keep an eye out when I’m back home.

    The Yogotherm yogurt maker is something like that since it doesn’t use electricity – it’s a thermal pot insulated with styrofoam. Maybe I’ll get a thermal cooker instead since I can get more use out of it ๐Ÿ˜€