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How To Make Yoghurt At Home – Without Yoghurt Maker

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Homemade yoghurt is healthy and easy to make! Here is my preferred method for making my perfect yoghurt every time.

Yoghurt start with yoghurt also known as starter, then followed by some pints of milk, a thermos flask and about 8 to 12 hours of your mixture sitting to get your creamy, thick and tangy yoghurt.

Do not leave this page, as more on this yoghurt recipe will be revealed.

If you are a first timer in this journey of yoghurt making, then there will be a need to purchase a fresh plain or Greek yoghurt from a store near you to make your yoghurt delight, then subsequently, you can preserve your own made yoghurt to use as a starter (just about 3 to 4 spoons)

What You Will Need in Making Your Yoghurt

Starter Yoghurt

Like has been explained above, there will only be a need to purchase starter yoghurt if this is your first time of making yoghurt yourself, or if you actually exhausted all the yoghurt from your last batch. It is also important to look for yoghurt that has the words ‘live’ or ‘active cultures’ on the pack. This refers to the living organisms or ‘good’ bacterias which will convert your milk into yoghurt.

One other thing to remember is to make sure it’s plain yoghurt, anything that’s flavoured will give an odd taste to your homemade batch.

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Milks from different animals and milks processed in different ways will give different results to your yoghurt’s thickness and texture.

For yoghurt culturing, you should best go for milk that has not been altered beyong simple homogenization and pasteurization.

Now, here are my two recommendations for the kind of milk you should use for the best yoghurt end product.

Cow Milk: This is the most popularly used milk choice for yoghurt culturing, as it has stood the test of time and is still counting. Heating encourages the proteins to coagulate, resulting in a thicker yoghurt than unheated milk.

Goat Milk: This is the second best type of milk for culturing, and is gradually becoming popular for making good home made yoghurt. Hence it is important to note that the structure of goat milk is different from cow milk and results in a thinner finished yoghurt than cow milk.

Note: For people in Nigeria, you can get your nice and fresh cow milk from cattle rearers in your local area.

Kitchen Utensils

You’ll need a thermos flask to keep your milk nice and cosy while the bacteria does its job of turning it into yoghurt.

Thermos flask for yoghurt culturing

A wide-mouthed thermos flask is best. If you don’t have a thermos, use a heavy pot with a lid, and keep it somewhere insulated and warm cos the temperature of wherever you store the yoghurt while it sets is very important.This is the part that determines the fate of your yoghurt, that is, whether it turns out runny or thick.

If the temperature is cold, the yoghurt would be runny or the bacteria won’t be able to turn the milk into yoghurt. If too hot, it will be grainy and unappealing and the bacteria might even die before the fermentation process begins. make sure to store the mixture in a wide mouthed thermos flask with some hot water bottles around and beneath it. An oven that has been recently used to bake is also a good example of a place to keep the yoghurt warm while it sets.

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You will also need a sauce pan to heat the milk, a wooden spatula and some jars to store your finished yoghurt batches.


1 Litre fresh cow milk

2 table spoons plain natural or Greek yoghurt (Yoghurt starter)


  • Add 2 tablespoons of live yoghurt (Yoghurt starter) into your thermos flask.
  • In a sauce pan, heat about 1 litres of fresh cow milk over a medium-low heat until it almost comes to a boil, ensure you often stire it to prevent catching at the bottom. Bring down from heat, then leave it to cool.
Sauce pan for heating your yoghurt milk
  • Pour in your milk into the thermos flask to mix with the yoghurt starter, ensure you stir very well to combine the mixtures. You can add the milk in batches to help in properly combining the mixtures. Remember to stir gently!
  • Once you are satisfied with the mixture, put the lid on immediately, then set aside for about 8-12 hours. It is important that the flask be not moved at all during this time. For extra caution as regards the tightness of the lid, you can seal with a thin foil, a plastic bag and a warm blanket and store in a warm oven.
  • There it is! Your home made tangy, delicious, creamy yoghurt. Store in jars/bottles in the fridge for as long as the regular store bought yoghurt can last.
Home made yoghurt

Now you can scoop out about 3 to 4 table spoons of your homemade yoghurt and store properly in the freezer. This will serve as a natural yoghurt starter for your next batch.

Serve chilled with any topping of your choice, you can also use fruits as your natural sweetener

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