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September 14, 2012

Easy Home Made Super Thick Creamy Yogurt

by Carazy

When I was growing up we always had yoghurt in the fridge. It’s so cheap and simple to make. Some people stuff around with getting their milk to 84.67341°C and then trying to maintain temps while it forms. My Mum would mix a tablespoon of yoghurt into a bowl of milk, cover it in cling wrap and shove it on a shelf out of the way. 8 hours later it was yoghurt and ready for the fridge. No thermometers no special tools.  Full fat /or low fat milk can be used interchangeably.


Mum’s Method

Place milk in bowl.

Mix in 1 tablespoon of yoghurt.

Leave in warm place for 8-10 hours.

Refrigerate for at least 4 hours before use.

She would always keep a tablespoon or two aside as the yogurt got near the end to use as starter culture on the next batch. It was like some sort of magical infinite yoghurt loop! Needless to say if we were little pigs and finished off the tub before she had taken out the starter culture we’d be reprimanded.

It was always very warm in Papua New Guinea (where I spent the first 8 years of my life) so the shelf was fine. Here in Brisbane the temperatures are a bit cooler and so I opt to use an esky (beer cooler) filled with hot tap water. This allows me to make yoghurt even during the winter months.


Making your own yoghurt is incredibly simple.


My Super Thick Yogurt Method


1 Litre Milk

1 Large Tablespoon yogurt from your last batch of yoghurt

1 additional Cup Powdered Milk (Optional but well worth it if you want super thick yoghurt)


Place milk (or water if using milk powder) in a large clean jar.

Add milk powder and mix thoroughly till it’s all dissolved in. (I use a stick blender slowly which will leave bubbles sometimes, aesthetically the top won’t cook as nice once set that is all)


Whisk the tablespoon of yogurt with your spoon/fork so that it is smooth and runny then add into milk mixture. Top up jar with water.

Place jar into a small beer cooler (we call them eskies here in Australia). Fill with hot tap water till just below the lid. Cover and wait. (You may need to take out half the water after 4 hours and put in more to keep heat up.)

8 -10 hours from your starting time carefully take out the jars and place in the fridge to set. Do not shake or move the jars around too much as the yogurt will break up and not set properly.


Several hours later your yogurt is ready to eat! Look at the peaks and how super creamy and thick the yoghurt gets. It’s actually overhanging the spoon by almost 1cm and not dripping.
No stunt double ice-cream was used in this photograph!


Make sure you save a tablespoon of the culture from this batch to make your next batch!



– I love my yoghurt thick and creamy so I add milk powder. I usually make the whole thing out of milk powder! Yes it works just as well and is much cheaper. If the packet states use one cup of powder to 3 cups of water, I make sure my mixture is more concentrated. So for a litre of yoghurt I’d do 2 cups of powder to 4 cups of water.

– Whisk up the yoghurt with a little bit of milk using a spoon, before putting it in with the rest of the milk. It won’t be lumpy and will mix through better.

– Shaking the jar vigorously causes lots of bubbles to form. The powder will often be suspended in the bubbles and not mix through which is why I suggest stirring it in to dissolve the powder.

I have used stick blenders as well.

– The longer you leave it in the warm place the thicker and tangier the final result will be.

Some other warm places

If you have warm summers the kitchen bench should be fine.

– In the sun (I put it in a box just because I’m not sure if UV sunlight effects the bacteria).

In the car in the sun (Don’t go driving with it though! I put it on the driver’s side to remind me to take it out)

– You can add sugar in with the milk before setting to make a sweet yoghurt dessert.

– Always add fruit in later. I’ve found the acids in fruit interfere with setting.

If you arrived here from my Bokashi page do the above recipe but double the water ratio and add in come brown sugar. Also let it sit in a warm place for 8-12hours just like the recipe.

(I have used yogurt and yoghurt interchangeably throughout this article so that anyone searching for it can find it using either spelling, both are correct)

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Easy Home Made Super Thick Creamy Yogurt Recipe

By Carazy Published: September 14, 2012

  • Yield: 1 Litre or more
  • Prep: 5 mins

How to make home made yoghurt the easy way.



  1. Whisk Yoghurt with a bit of milk to smooth it out. Then add into milk and whisk together.
  2. (Optional) Whisk in 1 cup milk powder to get extra thick yogurt
  3. Leave covered in a warm place for 8-10 hours. Do not move it about !
  4. After 8-10 hours carefully place container in fridge and allow to set. (3-4 hours depending on fridge) DO NOT shake or stir container else yoghurt will not set firmly.
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