It really is super simple. And cheap. And healthier, depending on the milk. And it saves a lot of rubbish!
So here we go 🙂 I'll keep this short so you can get started quickly. There's a little more information in the video (make sure to enable the English subtitles).
Joghurt culture
To make yoghurt yourself, you first need a yoghurt culture. Preferably from active yoghurt that you have already made yourself. Alternatively: a packet of yoghurt cultures. You can usually buy these in any well-stocked supermarket or health food store.
Photo by Nuruddin Bharmal on Pexels.com
Milk and Containers
You'll need milk and a sterile container in which to make the yoghurt. Logically, we prefer local milk. That way we know that it comes fresh from the goats behind our house. Really, in the truest sense of the word, the goats are grazed on the mountains behind us and also come right along our fence.  Otherwise, the milk of your choice (even UHT milk works). I'm deliberately not going to start a discussion about the dairy industry here.
I recommend using preserving jars. They are super hygienic to clean and can be used for many years. A new lid is needed from time to time.
Preparation
First, the milk is heated to around 45 degrees so that the yoghurt cultures can grow well later.
Add the yoghurt cultures at the right temperature (never hotter!) and mix everything well.
Pour the milk with yoghurt cultures into the containers and seal well.
Then keep the container in a warm place so that the yoghurt can ferment.
The yoghurt should be ready after around 4-5 hours.
It is advisable to taste the yoghurt regularly to check whether it has the desired consistency and acidity. The consistency will also become a little 'firmer' in the fridge. If everything is OK, the yoghurt can be placed in the fridge so that it cools well and keeps for longer.
As easy (and fast) as that!
Done. It's that easy to make fresh yoghurt! And it can also be used to make cream cheese, yoghurt bread, Greek yoghurt and more. So please don't buy any more plastic pots 😉
Do you still have questions about 'Making your own yoghurt'? Just write a comment and I will answer!
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