Yogurt making

Yogurt making at home is as simple process as 1,2,3 with our specially blended culture packets.

1. Add milk & culture to inner pot and whisk.
2. Place inner pot in yogurt maker and operate as per instructions for 12 hours.
3. Place in fridge to chill and enjoy.

All of our cultures are:

Cheese Yogurt Making’s range of cultures have been blended to work in most Yogurt makers on the market, with nasty added to them they are a clean and healthy yogurt.

Our aim is to help make the creation of yogurt, soft cheese and sour cream simple and easy to achieve, with yogurt costing as little as £0.78p each. For our yogurt cultures we recommend using UHT skimmed milk a low fat yogurt and consistent results time & time again.

One question we get asked a lot is UHT vs Fresh?

At Cheese Yogurt Making we recommend UHT milk for the the simple reason of ease of use and consistency of the final product. UHT having been heat treated all ready it removes the need to heat the milk and cool it down before adding the culture.

Using UHT:

1. Add milk and culture to the inner pot and whisk to combine.
2. Place inner pot in yogurt maker and operate as instructed.
3. Incubate for 12 hours.

Using fresh milk:

1. Bring the milk to 90°c
2. cool the milk to 34-38°c
3. Add milk to inner pot and whisk in cultures
4. Place inner pot in yogurt maker and operate as instructed
5. Incubate for 12 hours

Never made yogurt before? No problem Cheese Yogurt Making has you covered!

You can see in our quick shopping links on this page we have single style yogurt kits for if you just want one style & mixed kits perfect if you want to try out our full range.

each kit contains:

• 1 x 1 litre non electric yogurt maker with internal pot.
• The cultures of your choice.
• Full instructions.

If you have any questions regarding any of the products mentioned please drop us a message via the link below.