How to Make Thick Homemade Yoghurt (Almost Like Ice Cream!)
If you’ve never made your own yoghurt, you might be surprised just how easy it is. There are no complicated ingredients, no expensive equipment and, once you’ve tried it, you’ll probably never look at shop-bought yoghurt in quite the same way again.
I certainly didn’t expect to become a homemade yoghurt convert
I owe that entirely to Tracy (Bac Dubh).
Several years ago, I stayed with Tracy at a Poolewe. One morning she served the most delicious yoghurt I’d ever tasted. It wasn’t runny or watery like many supermarket yoghurts. It was unbelievably thick, creamy and almost had the texture of soft ice cream.
Naturally, I asked how she’d made it.
She smiled, explained the process and later sent me her recipe. I’ve been making it ever since.
Over the years I’ve adapted it slightly to suit the equipment I already own, but the recipe itself is Tracy’s.
Why Make Your Own?
There are plenty of reasons.
It’s inexpensive, reduces plastic waste and allows you to control exactly how thick you want your yoghurt to be. Because I strain mine for a full day, the finished yoghurt becomes incredibly rich and creamy, much thicker than standard natural yoghurt and closer to a Greek-style yoghurt.
Even better, each batch provides the starter culture for the next one. Simply save a generous spoonful before you finish the pot and you’re ready to make another batch.
What You’ll Need
- 4 litres of milk (whole milk gives the richest result, but semi-skimmed also works)
- A cooking thermometer
- A wooden spoon
- A hand whisk or fork
- A large saucepan (I use the pot from my EcoPot)
- A large bowl
- A large colander
- Cheesecloth or muslin
- Thermos Flask or EcoPot or Thermal Pot
A container for storing the finished yoghurt
Live natural yoghurt (either from your previous batch or a fresh pot from the supermarket)
An insulated container to keep the yoghurt warm while it cultures. (I use my EcoPot)
I use an EcoPot, which works brilliantly because it’s easy to pour the milk in and scoop the yoghurt back out afterwards. Tracy doesn’t have one, so she uses insulated thermos flasks instead. Any well-insulated container that keeps the mixture warm for several hours should do the job.
Method
- Pour the milk into a large saucepan.
- Heat gently, stirring regularly, until it reaches 83°C.
- Remove from the heat and allow it to cool naturally to 43°C.
- Add one generous tablespoon of live yoghurt and whisk thoroughly until completely mixed.
- Transfer the mixture into your insulated container.
- Leave it undisturbed overnight while the yoghurt cultures.
- The following day, place a large colander over a large bowl and line it with cheesecloth or muslin.
- Carefully spoon the yoghurt into the lined colander.
- Place the whole thing in the refrigerator and allow it to drain for around 24 hours.
- The longer it drains, the thicker it becomes.
- Once you’re happy with the consistency, spoon the finished yoghurt into a clean container and refrigerate.
Serving Ideas
I love it exactly as it is, but it’s wonderful with fresh berries, honey, homemade jam, granola or a handful of nuts.
It’s also excellent in curries, dips and baking.
A Few Tips
Always keep a spoonful from your latest batch before you eat it all. That becomes the starter for your next batch.
Make sure all your equipment is clean.
Don’t rush the draining stage. If, like me, you enjoy really thick yoghurt, this is where the magic happens.
Thank You, Tracy
Although I’ve adapted the method slightly by using an EcoPot, this is very much Tracy’s recipe. I’m grateful she shared it with me because it’s become one of those recipes I come back to again and again.
Every time I make a fresh batch, I’m reminds me of Tracy.
And yes… the finished yoghurt really is so thick it’s almost like ice cream.
Enjoy!
Mandy and Tracy
