Make your own yogurt - step by step

Homemade yogurt is delicious, healthy, and very easy to make yourself. Get started now with just a few ingredients and enjoy natural yogurt!

What you need

Ingredients:

• 1 liter of milk
• 1-2 tablespoons plain yogurt with live cultures or yogurt cultures

tools:

• pot
• Thermometer
• Clean jars with lids
• Yogurt maker, oven with proofing function, or insulated box

Overview of milk types

Type of milk: Whole milk

Fat content: 3.5-3.8%

Consistency: Creamy, mild

Type of milk: Low-fat milk

Fat content: 1.5%

Consistency: Light, liquid

Step-by-step instructions

1. Heat the milk: Heat the milk to 85°C, then allow to cool to 40–45°C.

2. Stir in the culture: gently stir in 1–2 tablespoons of yogurt/culture, do not stir too vigorously.

3. Filling: Pour into sterile jars and seal.

4. Incubation: Keep warm at 40–45°C for 6–10 hours.

5. Chilling: Leave to rest in the refrigerator for at least 4 hours.

6. Enjoy: Refine with fruit, honey, or vanilla.

Effect of temperature

Temperature: 35-39°C

Result: soft, mild

Temperature: 40-45°C

Result: creamy, typical

Temperature: from 45°C

Cultures die

yogurt cultures

Yogurt maker for home use

Frequently asked questions (FAQ)

Which milk is best suited for yogurt production?

Pasteurized whole milk is best suited for creamy and mild yogurt.

Can raw milk be used?

Yes, but only with caution: raw milk must first be heated to at least 85°C.

How does the fat content of milk affect the consistency of yogurt?

The higher the fat content, the creamier the yogurt.

Which starter cultures are recommended for direct marketers?

Starter cultures are divided into 4 groups and sold in powder form (freeze-dried) or as fresh cultures.

• Mild yogurt culture YO 320 | FA125175: milder taste and creamy result
• Classic yogurt culture YO 321 | FA125176: slightly sour taste and firmer result
• Mesophilic cultures Kefir or sour milk products | FA 43350:
• Special cultures: Skyr—a mixture of classic yogurt and quark bacteria.

What equipment is available for professional yogurt production (for small businesses)?

Pasteurizers, fermentation cabinets, filling machines, cooling units.

Which hygiene measures are particularly important during production?

Sterile utensils, hand hygiene, no cross-contamination, regular cleaning.

Why isn't my yogurt setting?

Possible reasons: inactive cultures, incorrect temperature, insufficient ripening time.

What to do if whey separates?

Whey is natural. Either pour it off or stir it in carefully.

How can I increase the creaminess (without additives)?

Use whole milk, longer incubation, special cultures.

What types of packaging are permitted or recommended for direct marketing?

Reusable glasses, plastic cups, or disposable glasses. Food-safe and hygienic.

What HACCP measures are necessary for yogurt?

Risk analysis, temperature control, cleaning documentation, traceability.

How long does homemade yogurt last?

Store in the refrigerator for 5-7 days. Use only clean spoons to remove from the container.