Homemade yoghurt is one of the most satisfying — and forgiving — things you can make from a bottle of raw milk. All you need is a starter culture and somewhere warm.
What you'll need
- 1 litre of raw whole milk
- 2 tablespoons of live natural yoghurt (your starter) — our raw yoghurt works well
- A thermometer, a clean jar, and a warm spot (or a flask / yoghurt maker)
Step by step
- Warm the milk. Heat gently to about 40–45°C — warm to the touch, not hot. (Heating higher gives a thicker set but takes the milk past raw; warming gently keeps it closer to raw.)
- Add the starter. Whisk in the live yoghurt until smooth.
- Keep it cosy. Pour into a jar or flask and hold it warm (around 40°C) for 6–12 hours — overnight is ideal. A flask, oven with the light on, or yoghurt maker all work.
- Check & chill. When it's set and tangy, refrigerate for a few hours to firm up.
- Save some. Keep a couple of spoonfuls aside as the starter for your next batch.
Tips for thicker yoghurt
- Strain it through muslin for an hour to make Greek-style yoghurt.
- Hold the warm temperature steady — big swings give a looser set.
- Don't disturb it while it's culturing; let it sit undisturbed.
Short on time?
Our ready-made raw natural yoghurt is set from the same grass-fed milk — and makes a perfect starter for your own.
Get the milk delivered on our weekly rounds and make your first batch this week.
Taste real raw milk
We deliver living, grass-fed organic raw milk across East Sussex and UK-wide.