Homemade yoghurt tastes delicious, has no added preservatives, sugar or chemicals and is cheap to make.


  • 1 litre of milk
  • 2 tbsp of live natural yoghurt.


  1. Heat the milk to just below boiling point. Transfer to a sterile bowl and allow the milk to cool to around body temperature – 35°C or 100°F – and whisk in 2 tbsp of natural live yoghurt.
  2. Cover the bowl and keep in a warm place for 6-10 hours. You can also wrap the bowl up in a towel to insulate it. The added yoghurt inoculates the warm milk, and the helpful natural bacteria multiply. These bacteria are good for digestion and help preserve the yoghurt.
  3. Store in the fridge for up to five days.

Recipe by the Community Chef

See also