Homemade Yoghurt

Getting into the habit and routine of my own yoghurt was one of the BEST things I’ve done in life. Seriously! It is so easy and it’s so much better for myself and our daughter. And it’s WAY cheaper. It’s been claimed that yoghurt fermented over 24 hours has 50 times more probiotics than a normal probotic capsule. It’s incredibly good for you.

Step 1 - buy the Luvele Yoghurt Maker and a digital thermometre and the yoghurt starter (I use Green Living Australia Mild Yoghurt Starter).

Once you have all that - this is the process. I promise you it is so simple.

Heat Milk Pour 2lt of milk (I find Norco to be the best to make a thick yoghurt) into a medium size saucepan and, with the lid on, heat the milk over a low heat to 90 degrees. You don't want the bottom to burn but you also don't want to stand over it stirring the pot (who has time for that?!). The trick here is to time it, that way in future you can set a timer because you will (we've all done it) have a day when you get sidetracked and end up with a very burnt pot.

Cool Milk Take the lid off and let it cool to 40 degrees

Add Starter Chose your starter and add it using the instructions on the pack. If using the Green Living one, remember the pack makes 100lt of yoghurt so you need a tiny amount. Use the tip of a knife then stir it through with the same knife.

Pour the milk/starter into the glass jar and fix then lid. Then fill the base with water to between the high and low water marks. Set the temp to 38 degrees and the timer to 24 hours.

Once the machine beeps at you, very gently move the glass container to the fridge and leave it overnight. That's it!