Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

A quick easy way of making yoghurt and getting some extra use out of that Thermos! Cook time = rest time.

Ingredients Nutrition

  • 1 pint milk
  • 1 tablespoon natural yoghurt


  1. Preheat a heatproof dish and a well fitting lid, or thermos flask with boiling water.
  2. Heat milk to blood heat 37C/ 98F.
  3. Put yoghurt into a basin, add a little of the warm milk, stir well and then pour the yoghurt into the pan of milk.
  4. Stir well, then pour into the warmed dish and cover with the lid.
  5. Cover the container with a thick cloth and leave in a warm place, such as an airing cupboard, overnight, until the milk clots.
  6. If a thermos flask is used you do not need a warm place!


Most Helpful

Wanting to save energy and get rid of a single purpose appliance with little jars whose lids were cracking.....I did this 4 days ago before I saw this. I was using a 2% pasteurized milk, so I added some dried milk and brought it to 120F. When the temp got back down to 99-105F I added the yogurt and placed it into a wide mouth thermos. Worked great! Ready overnight (8 hours would do). I like mine tart so I will take Bob D's suggestion to let it sit longer.

Ambervim July 30, 2011

Hi, just a comment.... I practally live on home made yoghurt and am very familiar with this type of technique and it does work well - but does give variable results depending on varying cupboard/room temperature and duration. If you are using pastuerised milk then it really should be boiled first to kill any other bateria in the milk which would not only be detrimental to the yoghing but can also affect the flavour, and more importantly, can become harmful (very harmful even) if allowed to breed. Yoghurt making does depend very much on temperature and duration. Bob D. is absolutely right about the longer the 'yoghing' continues the more acid or sour the yoghurt becomes. 8 hours should be fine but it does depend on how hot that airing cupboard is! Ideally really the milk should be heated at least to 85 degrees centigrade and allowed to cool, covered, to body heat or just above before adding the plain yoghurt culture. An ideal solution is to use cartons of UHT milk which do not need boiling first and give marvellous results. The milk can be of any type btw: skimmed, semi or full fat (even re-hydrated dried milk) make no difference to anything except thickness of yoghurt, flavour and fat content of result. They'll all become yoghurt. One that I've never personally tried is evaporated milk plus water to correct proportion according to instruction on can, but I've been told that it's the best of the lot and it wouldn't need boiling first. Just a bit too high fat for me :) Hope this is helpful.

Ethan UK June 27, 2005

I've tried different ways to make yoghurt. The way I found that works best for me is to use whole milk and boil it.(For some reason the yoghurt is thicker.) Then I let it cool to 100F. I then temper 2Tbsp plain whole-fat yoghurt, stir, then puot into my thermos'. The longer it stands, the more tart it becomes.

Bob D. April 02, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a