how to make probiotic yoghurt at home

How to make Probiotic yoghurt at Home

Not all yoghurts you find on the market are equal. This is because most commercially sold yoghurts contain added sugar, and fillers, and could be made with inferior milk. You just can’t be exactly sure how many probiotics they actually contain. Here is therefore how to make probiotic yoghurt at home.

Do you really think about how long it is between the time the yoghurt you are taking is made and the time you buy it?  The cultures in yoghurt do have a shelf life and you may be missing out on the probiotics.

Is homemade yoghurt healthier than store-bought yoghurt?

Yes, the yoghurt you make at home is healthier for you because you control the quality of the ingredients that you use. One cannot be sure of how long it ferments, homemade yoghurt ferments for a full day. Many store-bought yoghurts are fermented for only a couple of hours which is not enough to make it probiotic.

Why is a longer fermenting time needed for probiotic yoghurt?

Probiotic yoghurt is virtually lactose-free, this takes place after Twenty-four hours of fermenting where the beneficial bacteria from your yoghurt starter culture have gobbled up almost all of the lactose in the milk leaving you with yoghurt that is nearly lactose-free and much easier to digest. For a thick, tangy, and probiotic-rich yoghurt, set your timer and get close to 24 hours.

Ingredients you need to make probiotic yoghurt at Home?


 Natural and Organic, grass-fed whole cow’s or goat’s milk is recommended for use, if you want to make healthy and probiotic yoghurt.

Yoghurt starter culture 

You will need to inoculate your milk with some starter bacteria to get the yoghurt-making process going, and there are two ways of going about this. You can either use pre-made plain yoghurt with active cultures or you can use a freeze-dried yoghurt starter culture.

When using pre-made yoghurt as your starter culture, you run the risk of inoculating your new batch of yoghurt with a bacterium that you didn’t intend to be there something that got in from the air or from your container. You reduce this risk using freeze-dried starter cultures.

Step-by-step process of how to make probiotic yoghurt at home?

Heat the milk

Over low heat on the stove, heat the milk until it reaches 185°F. Heat it long enough and stop before it starts boiling. Your intention is to get the milk hot enough to kill any not-so-good bacteria that might be lingering. You may consider buying a thermometer, if not, heat the milk until it looks frothy, steamy, and has small bubbles.

Cool the milk. 

Turn off the heat, remove the pot of yoghurt from the heat, and allow it to cool. You want it to cool to between 100°F and 115°F which is the perfect temperature for yoghurt bacteria to thrive. You can do this naturally, or you can speed up the process by submerging the bottom of the pot in an ice bath. 

If you don’t have a thermometer, a good rule of thumb is that when it’s the right temperature, you should be able to hold your (clean!) finger in the milk to a count of 10. If it’s too hot to handle for 10 seconds, it’s still too hot.

Add Yoghurt culture to the milk.

 If using pre-made yoghurt as a starter, take a little bit of the warm milk and whisk it with your starter yoghurt in a small bowl. Pour the yoghurt/milk mixture into the milk and whisk well. If using a freeze-dried yoghurt culture, just sprinkle it onto the warm milk and whisk until it combines. 

Ferment the Yoghurt

 Your goal during the fermentation period is to keep your yoghurt at a temperature of 110°F. You can do this in the oven with the oven light on, or in a cooler with warm water. and or on top of a heating pad. While using the heating pad cover the pot of warm milk, and then wrap it tightly in a large towel or blanket, and then place it on a heating pad. set the temperature to low for 24 hours.

Cool the fermented yoghurt

Let the yoghurt cool, it will be pretty thick when it comes right out of the fermentation, but it’ll thicken even more as it chills. After the yoghurt cools down you can still make it thicker if you want to.  strain through either a yoghurt strainer or a nut milk bag to make your yoghurt thicker.

How long should homemade probiotic yoghurt last in the fridge?

Fridge your probiotic yoghurt for 2-3 weeks. Note that the yoghurt gets tangier and sourer the longer it takes. use your senses to find out if the smells, tastes, or looks off, throw it out.

Note: If you’re going to buy something making yoghurt.  An Instant Pot is recommended for you.

Related: How to grow your kombucha Scoby from Scratch

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