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Homemade yogurt

Authentic homemade yogurt delicious without preservatives, aroma, dye, emulsifier, stabilizer ... to eat healthy, ecological and economical! So easy to do, why not go without!

Course: Dessert
Preparation: 30 minutes
Rest: 240 minutes
Cost per serving: 0,17 €
Energy: 97 kcal / serving
Nutritional score:


  • 1.   Pour the milk into a saucepan and heat it with the thermometer. When it gets above 87 ° C, put pan on a small fire, it will go down a few degrees. Allow to warm up between 80 and 87 ° C for 15-20 minutes. Mix the milk from time to time with a whisk (to form a foam on the surface) if you want to avoid the formation of a skin.
  • 2.   Allow the milk to cool to reach the optimum sowing temperature which is between 45 and 55 ° C. For a firm and low acid yogurt, sow at 55 ° C. The higher the sowing temperature, the more acidic yogurt will be. Warning: the ferment must not come into contact with milk with a temperature higher than 60 ° C. It would be fatal.
  • 3.   Add the yogurt and mix with a whisk.
  • 4.   Pour the mixture into your pots (glass for example), close them, put them in your yogurt maker and wait 4 to 7 hours. Leave longer if your yogurt has not taken enough. The more you leave your yoghurt will be more acidic.
  • 5.   Stow in the refrigerator and enjoy! Do not forget to keep one of your yogurts to sow your next batch.


  • The yogurt that will be used for sowing must be fresh.
  • For this recipe you will need a cooking thermometer and a yogurt maker.
  • 1 liter of milk gives 1 liter of yoghurt!
  • To be made preferably with farm milk, use whole milk if not.



sep., 17 2018

Ingredients for servings

  • 1 liter of farm raw milk
  • 3 teaspoon of yogurt

Informations nutritionelles *

    Par personne
    % AJR
  • Valeur énergétique
    97 kcal
    5 %
  • Matières grasses
    5,66 g
    8 %
  • dont saturés
    3,71 g
    19 %
  • Glucides
    5,97 g
    2 %
  • dont sucres
    8 g
    9 %
  • Protéines
    5,7 g
    11 %
  • Fibres
    0 g
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.