Yoghurt is a drink known and enjoyed for years. Originating in the Middle East, it was spread by the Turks through the Balkans and the rest of Europe. It contains many vitamins, trace elements and beneficial bacteria. The microorganisms reduce its lactose content, so people with lactose intolerance can also drink it. It is ideal with fruit, nuts and dried fruit, and features in many recipes.
Unfortunately, shop-bought yoghurts often contain additives such as pectin to thicken them or flavourings to “improve” the taste. Yoghurts kept for a long time in shop refrigerators also have far fewer active bacteria than fresh ones.

 

Watch our video on making yoghurt too:

Homemade yoghurt is healthy, easy to make and delicious; above all, we know what we are eating. Join us as we show how we make it!

 

 

 

 

For comparison, we used two ARIETE yoghurt makers from our range, high-quality Italian appliances. We inoculated the milk with YO-122 starter culture. We recommend milk pasteurised at lower temperatures than UHT, ideally refrigerated milk with a short shelf life.

 

 

 

 

 

 

The two models shown above differ considerably. One has a large one-litre container; the other has seven small glass jars with a combined capacity of about one litre. Technologically they work in the same way, maintaining the right temperature. We leave the choice to the customer. Some people prefer small portions: keep the jars in the refrigerator and take out one whenever you fancy.
You can make yoghurt without a yoghurt maker: all it needs is the right temperature. A jar near a radiator or fireplace, or in a warm water bath, can work. Carefully maintain about 40°C throughout. A drop in temperature will give the yoghurt a poor, stringy and slimy consistency.
Yoghurt makers make the work much easier.

Add YO-122 starter culture to ordinary shop-bought milk: 0.1 g per litre, roughly a pinch in practice, as shown below.
You can also add probiotic LCR starter culture to make your yoghurt even healthier!

 

 

 

 

 

 

 

 

 

 

After adding the starter, stir thoroughly for about a minute. With a single-container yoghurt maker, mix directly in the container. With smaller jars, prepare the mixture in a small pot or another vessel, then pour it into the jars.
At this stage, add a little milk powder if you want thicker yoghurt. Milk powder is milk dried in special drying towers; it is neither harmful nor unhealthy.

 

 

 

 

 

 

 

 

 

 

 

 

Containers in place? Close the yoghurt makers and plug them in…

The time depends on several factors. A mixture made with cold milk takes about 9–12 hours; if the milk is already warm when you switch on, 6–9 hours is enough. Time also affects flavour: the longer it takes, the more acidic and thicker the yoghurt becomes. Find your favourite taste through a few trials. You can check flavour and thickness occasionally during production.
We switched the appliances off in the morning. A perfect result! See for yourselves:

 

 

 

 

 

 

 

 

 

 

Once ready, the yoghurt can be eaten immediately! Refrigerating the containers thickens it further, as the milk fat firms up and the proteins swell. Kept tightly closed, this yoghurt can be stored in the refrigerator for up to a month.
Add fruit, nuts, dried fruit or other additions to the finished yoghurt. Delicious!

Join us in making your own!

With every purchase in our shop, we include a free information brochure and recipe card, including a yoghurt recipe.

Good luck!