How to make yogurt with an electric yogurt maker

Updated April 17, 2017

Yoghurt is an excellent source of calcium and probiotics, but store-bought yoghurt is sometimes loaded with sugar, stabilisers, artificial flavours or preservatives and other ingredients you might not want. By making your own yoghurt at home you can control sugar content and other ingredients. You'll also save a lot of money. Making your own yoghurt is a snap with an electric yoghurt maker.

Make sure the cups on your electric yoghurt maker are clean and sterile. To sterilise them, fill them with freshly boiled water and let them stand for 10 minutes. Pour the water out.

In a medium sized pot, slowly warm 1 quart of milk to 79.4 degrees C, stirring constantly. (Heating the milk to this temperature kills any bacteria that would compete with the yoghurt culture.)

Remove the milk from the heat and allow to cool to 40.6 degrees C. Continue to stir it occasionally.

Add 2 tablespoons of plain yoghurt with live, active cultures or 1 packet of freeze-dried yoghurt starter. Stir well.

Pour the cultured milk into the cups of your electric yoghurt maker and plug it in. The electric yoghurt maker will incubate the cultured milk at the proper temperature for the bacteria to do its job and the yoghurt to form.

Remove the cups from your electric yoghurt maker and refrigerate. (The yoghurt is ready when it has achieved a thick, semi-solid texture and pulls away from the side of the cup when you tip it.)

Keep the fresh yoghurt in your fridge for one to two weeks. If you want to use this batch of yoghurt to inoculate another batch, do so within 5 to 7 days.


When in doubt, refer to the instructions that came with your electric yoghurt maker.

Things You'll Need

  • Electric yoghurt maker
  • Thermometer
  • Medium sized pot
  • Wooden or metal spoon
  • 1 quart milk (whole milk or 2% works best)
  • 2 tablespoons all-natural, plain yoghurt with live, active cultures or 1 packet of freeze-dried yoghurt starter
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About the Author

Heidi Almond worked in the natural foods industry for more than seven years before becoming a full-time freelancer in 2010. She has been published in "Mother Earth News," "Legacy" magazine and in several local publications in Duluth, Minn. In 2002 Almond graduated cum laude from an environmental liberal arts college with a concentration in writing.