was successfully added to your cart.


How to Make Dairy Milk Yoghurt

  By Sinchies  

December 12, 2017

This dairy milk yoghurt recipe makes a really thick, greek style, pot set yoghurt using using our mild yoghurt culture

Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever... no preservatives or additives.

Pour into your 150ml Top Spout Sinchies reusable pouches and you'll have the best yoghurt at a fraction of the price.

Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.



1 liters Full Cream Milk

1/3 cup Powdered Milk (this is optional, but results in a thicker yoghurt if used)

1 pinch Yoghurt Starter Culture


1Add the milk powder to your milk, and heat treat to 90° C for ten minutes, stirring constantly.

2Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.

3Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.

4Pour into our 150ml Top Spout Sinchies reusable pouches and enjoy yoghurt at a fraction of the price you would usually pay!

5WHAT YOU NEED Electric Yoghurt Maker Starter Culture Reusable Pouches


0 Reviews