• Serves 1
  • Makes 500ml
  • 10 minutes
  • Difficulty Easy
  • 3 Ingredients


If you’ve not yet ventured into the cultured world of DIY yoghurt you’re missing out. It’s not as hard as you think and you don’t need to bother with heating the milk up just use UHT milk as it’s already been heated to the right temperature.

When I was in Germany recently, I took myself off to the supermarket for a bit of ‘Euro supermarket food porn’ – one of my favourite things to do overseas is check out the local supermarket. Let me tell you, the aisles of Germany did not disappoint. There were cheeses, oh so many cheeses, nice tea, fresh berries, weird meats, breads and yoghurt in jars – in jars. I don’t know why we don’t have yoghurt in jars here, it looks way better and is probably better for you. So I just made some in my own jar (clevers I know). I used a Aldi brand mayo jar for a touch of the Deutschland, and it looks great.

Ingredients (serves 1 | makes 500ml of plain yoghurt)

  • 1 tablespoon Plain yoghurt
  • 2 tablespoons Full cream milk powder
  • 500ml UHT full cream milk


  1. Take a tablespoon of yoghurt from a tub of plain store bought yoghurt (once you have made it you can just use a spoonful from your own homemade yoghurt).
  2. Add to the jar with two tablespoons of powdered milk (makes it lovely and creamy) and add UHT milk to the top.
  3. Stir or shake and then sit in an esky or yoghurt maker (filled with 1/3 boiling water) for six to eight hours (if you make it before bed it's ready when you get up - although best if it's chilled for half an hour before you tuck in).

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