Prep: 10 mins

Cook: 24 hrs

Yields: 2 Litres (8 cups)

It's so easy to make your own 24-hour yoghurt at home. Use coconut milk or dairy milk (or another milk of your choice) to create a tangy, thin style yoghurt. Perfect in breakfasts, desserts or as a snack.

Yoghurt Recipe 786x1048
Imperial
Metric

Ingredients

  • 8 cups coconut milk or dairy milk
  • 2 tbs honey
  • Yoghurt starter culture

Method

  • Sterilise all of your equipment before making your yoghurt.
  • Pour the milk into a large saucepan. Heat until between 98.5F-113F.
  • Stir in the yoghurt starter culture and honey. Mix well to combine.
  • Pour the milk into your yoghurt maker and leave for 24-hours.
  • Once it has fermented, remove from the yoghurt machine and place in the fridge to firm and chill.

Note

  • This will produce a thin style yoghurt, as it doesn't contain any thickeners.
  • Your yoghurt will last for 2 weeks in the fridge. Write the best before date on the tub so you don't forget.

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4 thoughts on “24 Hour Yoghurt”

  1. By “thin” yoghurt do you mean the final product is basically just a slightly thicker milk? I just want to make sure I made my correctly. Thanks!

    1. Hi Katie
      It does depend a lot on the coconut milk that is used to make coconut yoghurt… I’ve achieved a very thin (like a smoothie consistency) yoghurt through to a more solid ‘set’ yoghurt all from different brands of coconut milk.
      You can add a small amount of gelatin to the mixture at the start of the process if you would like a thicker yoghurt. You do need to play around with this as too much will set it like jelly/jello which might not be desired.
      Kind regards
      Rebecca

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