Homemade Yoghurt


2 cups


10 mins


3-4 hrs


1 cup Maxigenes Full Cream milk powder

2 cups water

2 tbsp. shop-bought yoghurt culture OR freeze dried yoghurt starters

fresh fruit, to serve


In a medium pot, heat the water and Maxigenes milk powder to 80°C and stir until mixed thoroughly (this is a stronger consistency than you would normally reconstitute for the milk).

After reaching 80°C, remove the milk from the stove and let it stand until it reaches a temperature of around 40°C.

Mix the yoghurt culture into the warm milk and then pour mixture into your desired jar.

Using your incubator of choice*, place your yoghurt mixture in it and try to maintain a temperature of around 37°C – 45°C for about 3 to 4 hours. After this time, you can check on your yoghurt to ensure it has coagulated.

NB. There may be a small amount of whey separation on top and this can be poured off and you may enjoy your yogurt while warm or refrigerate for normal cold yoghurt to serve as desired.

*A steady incubator can be anything that will maintain a steady temp of around 37°C – 45°C for 3-4 hours. For example, you can use a professional dehydrator, also a slow cooker or even a large pot filled with water on a very low heat which should be monitored.