How to make yogurt in a thermos recipe

Probably everyone has heard about the benefits of their own handsPrepared natural homemade yogurt. But not everyone knows that it can be done, having in its arsenal the most common thermos. How to properly implement this idea, we will discuss below in our recipes.

How to make yogurt at home in a thermos – recipe


  • Whole milk – 975 ml;
  • Yoghurt starter – 1 sachet or as instructed.


For the preparation of yogurt we need a thermos,Preferably with a wide neck and a volume of at least one liter. Whole milk should be boiled first, and then let cool to about forty-forty-five degrees. These are the optimal conditions for the bacteria that are present in the leaven to begin their active activity.

The starter is first mixed with a small portionMilk and mix well, and then combine with the remaining milk. Pour the blank into a thermos, close the vessel and leave it for about six hours, or according to the instructions for the leaven that you use. After the allotted time, we put the yogurt into a suitable container and place it on the shelf of the refrigerator for infusion and cooling. This procedure is undoubtedly also necessary in order to stop the growth of bacteria of the ferment.

The recipe for cooking homemade yogurt in a thermos from the active


  • Whole milk – 975 ml;
  • activium without additives – 150 g.


In the absence of a special starteryogurt can be made from an active or any other quality purchased yogurt without any additives. In this case, as well as in the previous one, it is necessary to cool the boiled milk to a temperature of forty-forty-five degrees, and mix it with the live prepared yoghurt. The latter must completely dissolve in a dairy base. After that, we pour the billet into a thermos bottle, seal it and leave it for five to seven hours.

Then we transfer the finished product to another container and let it cool and finally take off in the refrigerator for several hours.

If you use ultra-pasteurized packaged milk instead of whole milk, you can not boil it, but only warm it up to the necessary favorable temperature conditions.

Ready yogurt can be filled before servinga variety of flavors, such as washed, dried and dried fruits, pieces of fresh or canned fruit or berries, as well as corn flakes and other similar additives.

I took it down and flicked through it and started chuckling straight away. There was “How to escape a vicious swarm of bees”, “How To Hide a File in a Cake” and “How to survive a plane crash” with tongue in cheek advice like “Survivors are the ones who don’t stop for family or friends. Just walk over all the other people, screaming loudly” along with actual sound advice. Then there is more practical advice such as “How to manage an umbrella in the wind” and “How to forecast the weather like your grandmother used to.”

In this book there are recipes and one in particular caught my eye. It was how to make yogurt using a thermos. I quickly read through it and saw that it only needed a few ingredients and no special equipment and would let me feed my yogurt addicted Mr NQN yogurt every day. Doing my sums, I figured I could make fresh yogurt for at least half the price of regular yogurt and even make it organic to boot!

All yogurts need a starter and instead of buying a special starter, all you need is a small 200g pot of natural yogurt as your starter (just make sure that it says that it has “live cultures” in it). You can continue to take one and a half tablespoons from this pot and can get at least 6-7 lots of yogurt from the one pot. Then, all you need is some milk, milk powder, a thermos or some jars and some time to create it. Once you mix and heat the three ingredients together you leave it for 7-12 hours and you end up with yogurt! The powdered milk is to give the yogurt a bit of body to it and I used an organic full cream milk (low fat milk is also ok but non fat is a challenge) and you can also use organic yogurt as your starter.

With my first lot I made an organic blueberry yogurt and I made about a half dozen batches straight afterwards and haven’t stopped since. It’s actually quite exciting waking up and seeing your yogurt ready made for you. For those who want a mild flavoured almost cheesecake type yogurt, you can make one by placing a lidded jar of the milk and yogurt in the oven so that it sets quickly within about three hours without developing the tangy yogurt taste.

So tell me Dear Reader, what is your favourite yogurt flavour? I love thick Greek yogurt with honey. And do you like making things from scratch?

Made From Scratch: Yogurt in a Thermos!

Preparation: 15 minutes

Method: overnight, but with no attention at all

The quantity below makes enough to fill a 500ml/1 pint thermos

  • 1.5 cups of milk (UHT or fresh will do)

  • 1/3 cup powdered milk

  • 1.5 tablespoons natural yogurt with live cultures (this is your starter) I used a five:am organic vanilla yogurt which I adore

  • You will also need a thermos or glass jars with lids and several tea towels or bath hand towels if the weather is cold where you are. The recipe for blueberry sauce follows below.

Step 1 – Place the milk and powdered milk in a saucepan and use a small whisk to dissolve the powdered milk. Place a sugar thermometer in the saucepan and heat it to 82°C/180°F and then let it cool down to 46°C/115°F (it takes about 10 minutes, whisking and blowing on it helps and don’t let it go below that temperature).

Step 2 – Meanwhile, preheat the thermos to give the milk a nice warm environment and to sterilise the thermos. To do this, put a kettleful of water onto boil and then pour the boiled water into the thermos and screw the lid on.

Step 3 – When the milk has reached the right temperature, whisk the yogurt into the milky mixture. Then empty out the water from the thermos (you can make a jug of iced tea with the water as it will still be very hot) and then add the milk and yogurt mixture to the thermos.

Step 4 – Screw on the lid tightly and then place in an area where it won’t be knocked or disturbed. Wrap it in two or three tea towels or bath hand towels to keep it warm and leave overnight (although during summer the ambient temperature keeps it warm). Sometimes it may even be ready as quickly as in 7 hours but in cold weather it can take up to 16 hours to reach a good consistency. To store, place in the fridge and eat plain or with honey or with your favourite fruit topping.

Yogurt In The Oven

Step 5 – If you can’t wait and want a quicker, cheesecake type of yogurt, make the milk and yogurt mix exactly as detailed above. Then instead of placing it in a thermos, preheat the oven to 150°C/300°F. While the oven is reaching temperature, preheat some 400ml (or thereabouts) glass jars with lids with the boiling water method above and then pour the water out and place the milk mixture inside and screw the lid on tightly. Turn the oven off and leave the jar/s in the warm but now turned off oven for 3-4 hours. The tart yogurt flavour won’t have fully developed (and you can leave it longer to fully develop) so it will be very mild and creamy but it will have set quite nicely and you can top it with the blueberry sauce for a delicious, less calorific dessert (also add some vanilla and some crushed cookie crumbs if you want, for the cheesecake experience).

Blueberry sauce

  • 125g/4ozs blueberries (fresh or frozen)

  • 1/4 cup water

  • 1/4 cup sugar or to taste (depends on how sweet you want it and how tart the bluberries are)

Step 1 – Place ingredients in a small saucepan and simmer until the blueberries become soft and sweet, about 3-4 minutes. This will thicken naturally upon chilling. The fruit looks best on the bottom of the container underneath the yogurt as the whey rises to the top and tends to makes it look split.

Things to remember:

  • Make sure all of your jars and thermos are very clean and sterilised (instructions below).

  • You need to use fresh yogurt with live cultures-natural yogurt with live culture should be easy enough to find, just read the label, most contain them. Make sure that the yogurt hasn’t expired as it may not work if the live cultures have died.

  • You need it to reach 82°C/180°F to kill of any other bacteria that may compete with the bacteria we are using to create the yogurt.

  • The longer the waiting process the more tart the yogurt will be. I found that the best results were after waiting 22-24 hours for the yogurt to set and that was lovely and tart and tasted exactly like the yogurt you get at the shops.

  • If you get the clear yellow liquid, this is whey and is really good for your skin in a bath! It gives you very soft skin 🙂 We should add that to things that clever girls can do.

  • The yogurt should last about 1-2 weeks in the fridge.

  • You can also use some yogurt from the batch that you made to make another batch of yogurt. However, use it within 5 days and be aware that there is a point where you can’t use it anymore, after about 4-5 times as the live cultures will also expire.

  • If you don’t own a thermos you can put it in a sterilised jar or glass with a screw top lid-I baked a cake and while the oven was cooling, I placed the yogurt in a glass jars in the oven once it reached 150°C/300°F and let it set in the oven as it cooled down. It only took a few hours for it to set (but keep it in there longer if you want a tarter, more traditional yogurty flavour) and it was absolutely delicious. The tight lid is important and this really works best with jam jar sized quantities rather than large pyrex casserole dish quantities (also the lid doesn’t screw on tight and that seems to really help speed up the process).

What can be tastier and more useful than a natural cooked with yogurt? This product is obtained due to the “work” of fermented bacteria, which, when creating certain conditions, saturate ordinary milk with a peculiar taste and color. Besides taste, yogurt has useful properties that have a beneficial effect on the stomach, intestines, immunity. Let’s talk about how to make such a useful product based on milk in a variety of ways.

The main thing in the article

  • From what to prepare yogurt at home: selection of products
  • Homemade yogurt from milk: cooking technology
  • Sourdough for homemade yogurt: how to choose?
  • How to make yogurt at home in leaven step by step
  • Homemade yogurt in yogurt: classic recipe
  • Recipe for homemade yogurt without leaven
  • How to cook yogurt at home in a thermos?
  • Recipe for homemade yogurt in a can: simple recipe
  • Preparation of homemade yogurt in a multivariate
  • How to prepare drinking yogurt at home?
  • Homemade yogurt with berries: photo-recipe
  • Yogurt with banana and strawberry at home
  • Useful yogurt at home with dried fruits and honey
  • Homemade yogurt with cottage cheese: a recipe for a delicious dessert with a photo
  • Homemade natural yogurt: recipe
  • Greek yogurt at homeconditions
  • Frozen yoghurt: recipe
  • How to prepare yogurt from sour cream: recipe
  • Why can not I prepare homemade yogurt: the main mistakes of

How to make yogurt at home:douchets

For ripening yogurt, two main products are used:

  1. milk;
  2. yeast.

Everything else that is added to yogurt during cooking is considered additives and depends on the preferences of the one who cooks such a treat.

Now let’s talk about the requirements for the main products:

  • Milk ideally should be home, rural. In order to get low-fat sour-milk product at home, you can apply so-called distillation or milk from a store with low fat content. Milk should not be sterilized, give preference to fresh or pasteurized.
  • Sourdough. It is of two kinds:
    dry , it is available for sale in pharmacies and supermarkets. Such leaven is realized in portion packets or flacon. Usually one sachet / flacon is intended for 1-3 liters of milk;
    liquid is practically no different from dry, but has one drawback. Although liquid starter has a shelf life of three months, it is noted that lacto- and bifidobacteria may die at the end of the first month of storage.

Consumers prefer dry yeast, noting that the taste of yogurt from it is more gentle, since the liquid version gives a slightly sour taste.

Homemade milk yogurt: cooking technology

The classic technology of the yoghurt starter is as follows:

  1. Milk should have a temperature of 40-45 ° C, because when the temperature is above 50 ° C, bacteria can die.
  2. Milk is injected with a liquid or dry starter. A warm environment promotes the “work” of yoghurt bacteria.
  3. The transformation of milk into yogurt takes up to 12 hours. The entire fermentation process must be carried out at a temperature of about 40 ° C.
  4. At the end of the allotted time, the finished yogurt must be cooled to 5 ° C, otherwise it can peroxidise.

Sourdough for homemade yogurt: how to choose?

There are quite a lot of different starter cultures that promise an unrivaled taste of yogurt and a lot of useful properties. How to choose from such an abundance of really high-quality product?

  • Initially, pay attention to the composition.
  • To give preference follows the leaven, in which there are more varieties of beneficial bacteria.
  • The presence of not only lacto-, but also bifidobacteria is welcome.
  • Also, by the way, there will be additional vitamins and trace elements in the leaven, this useful bonus is “to the liking” of many consumers.

How to make yogurt at home on leaven step by step

The simplest way to prepare yogurt at a pharmacy leaven is to buy two basic products.

The amount of milk depends on the final consistency of yogurt, the less it is, the yogurt will be thicker.

Next, we produce the following:

  1. If the milk is rustic, it must be boiled. In the case of buying already pasteurized, this step should be skipped. Take 1-3 liters of milk.
  2. Cool the milk to 40-45 ° C.Pasteurized to this temperature.
  3. One sachet or a jar of leaven to add to the warm milk, stir.
  4. Tare, in which to prepare yogurt, wrap in a blanket and put in warmth. If you want to make yogurt portionwise, pour out the milk with added ferment into the portioned containers and wrap them with a blanket.
  5. Leave for 8-12 hours. It is convenient to prepare such a leaven from the evening, so in the morning we get a tasty and healthy breakfast.

Homemade yogurt in yogurt: classic recipe

Yogurt maker greatly facilitates the cooking process and guarantees 100% quality delicious yogurt. The main “chip” of yogurt – keeping the chosen optimum temperature during the entire fermentation period, which is a very important condition for manufacturing.

Homemade yogurt in a yogurt is made very simply.

  • To do this, mix milk with fermented milk bacteria, according to the instructions on the sourdough pack.
  • Pour the resulting mixture into a portioned yoghurt container and leave it for 8-10 hours.

Recipe for homemade yogurt without leaven

If it turned out that you did not find the yeast, you can make yogurt at home using milk and a purchased dairy sour milk product such as “Danone” or “Activia” .

  • For cooking, boil 1 liter of milk.
  • Cool it to 40-45 ° C.
  • In a warm liquid, add 120-150 ml of the above yogurt and mix.
  • The squeezed product will be about 6-8 hours. All this time dishes with yogurt should be kept warm.
  • You can maintain heat at 40 ° C if you are preparing yogurt in a multivarquet or placing the dishes in a heated oven.

How to cook yogurt at home in a thermos?

Recipe for homemade yogurt in a jar: simple recipe

This recipe is called a grandmother’s, since in this way a delicious product was prepared from milk before when yogurtnits and multivarks were not even dreamed of. For cooking you will need:

  • 1 liter of milk;
  • 200 ml of starter.

In former times, the housewives left in the jar the remains of the previously prepared sour-milk product, storing them in the cold and using as a starter. Today it can be bought in stores, many brands produce ready-made yeast for “live” yogurt.

Yogurt is prepared as follows:

  1. Mix the starter with milk, heated to 40 ° C.
  2. Pour the mixture into the jar and put it near a warm battery, pre-wrapping the jar with a blanket.
  3. In the old days, this yoghurt was left on the stove, the modern housewives, if heating is off, can use the oven to maintain the optimum temperature.
  4. After 6-8 hours of fermentation a useful tasty sour-milk product in the jar is ready.

Preparation of homemade yogurt in a multi-wok

You can use such a miracle of technique as a yogurt for making yoghurt. For this it is necessary: ​​

  • to mix the milk with the ferment, according to the instructions on the sachet packaging;
  • pour the resulting liquid into the bowl of the multivark and turn on the function of “yogurt”, this is in many modern electronic miracle pots;If you do not have such a function, then press “heating”.
  • after 8-12 hours of yogurt will be ready.

And about the dishes that can be prepared using a multivark, read in the article: “The best recipes for a multivark with a photo: soups, meat, chicken, pilaf. Pies and casseroles in the multivark. “

How to prepare drinking yogurt at home?

For drinking yogurt you will need to prepare:

  • 1 liter of milk;
  • 2 tablespoons of natural yogurt.
  1. Milk boil, cool to 45 ° C.
  2. Add the live yogurt, stir.
  3. Wrap the dishes with the leaven in a blanket, leave them warm for the night.
  4. In the morning, mix the resulting yogurt, pour into glassware and send to the refrigerator to cool.

You can get drinking yogurt using a dry starter. To the maximum proportion of milk indicated on the leaven package, add another 250 ml, then you will get a more liquid drinking yogurt.

Homemade yogurt with berries: photo-recipe

For the starter you will need the following products:

  • 1 liter of milk;
  • 200 ml of natural yogurt;
  • puree of fresh berries to your taste.

Cooking sour milk product in yogurt:

  1. Mix milk with live yoghurt. For better mixing initially mixed yogurt with some milk, then poured into a common dish.
  2. The resulting mixture is poured into serving jar yogurt.
  3. Turn on the “miracle equipment” and leave the mixture squeezed for 8 hours.
  4. In each jar with the finished yogurt add 1 tablespoon puree of fresh berries.
  5. Stir and shake the yogurt in the refrigerator for 2 hours. The longer the yogurt will be in the refrigerator, the denser the consistency of the fermented milk product.

Yogurt with banana and strawberry at home

Useful yogurt at home with dried fruits and honey

What can be more useful for breakfast than delicious yoghurt prepared at home with nutritious honey and fortified dried fruits? And to cook it is simple.

  1. In the evening, make a leaven of 1 liter of milk, pre-heating it to 45 ° C, and a sachet of dry or one jar of liquid ferment.
  2. Put into heat.
  3. In the morning in the ready sour-milk product add honey and dried fruits to taste. Enjoy a healthy and nutritious breakfast.

Home yogurt with cottage cheese: a recipe for a delicious dessert with a photo

We want to share with you a really unusual recipe for a tasty, healthy, sour-milk dessert.

  1. To begin with, you need to make a classic thick yogurt, according to the instructions on the packaging of the starter.
  2. After you prepare the gauze and colander.
  3. Pour into the prepared gauze yogurt.
  4. Leave to drain.
  5. When the mass becomes sufficiently dense, you can get and treat your households with a new interesting dessert.

Homemade natural yogurt: recipe

Greek yogurt at home

From the usual variant of homemade yoghurt Greek differs a special consistency, which resembles soft cheese. Make it as follows:

  • 1 liter of milk;
  • 200 g of live yogurt.

We perform the following steps:

  1. Milk boil and cool to 40 ° C.
  2. Mix yoghurt with 1/3 of warm milk, stir well.
  3. Add the yoghurt mixture to the remaining milk.
  4. Wrap in the blanket and leave in a warm place for 8 hours.
  5. Put a few layers of gauze on the colander and pour in the yogurt.
  6. After 2 hours, when excess fluid drains, yogurt can be applied to the portioned bowls and add fruit and berries.

Frozen yogurt: recipe

This is an excellent dessert for children in the hot summer season. And it’s very easy to prepare. You will need:

  • Yogurt – 1 liter. It can be made according to any of the above recipes.
  • Fresh fruit or berry puree – 100-200 g.
  • Sugar syrup or honey to taste.

The cooking process is extremely simple, divide the yogurt into three parts, add berry puree to each of them.
Move to homogeneity.
The methods of freezing depend on your preferences. You can use molds for ice cream or silicone molds. You can also freeze yogurt with a total mass and make from it beautiful ice cream balls in a waffle horn.

Many recipes for delicious homemade ice-cream you will find here .

How to prepare yogurt from sour cream: recipe

Sour cream can be an excellent starter.

  • For the preparation of yogurt from sour cream, you need to take the pasteurized milk, which is heated to 35-40 ° C.
  • Add 1 tbsp sour cream per liter of milk.
  • Keep in the warmth for ripening.
  • Before use, attach to the sour-milk product fruit, berries, honey.

Why can not I make homemade yogurt: the main mistakes of

Sometimes it happens that yogurt does not work, although all the technology has been sustained. What can be the reason not to ferment the milk?

  1. Cookware for cooking should be glass. Do not always get yogurt if you cook it in aluminum or plastic containers.
  2. Do not use additives in the form of berries, fruits, chocolate, sugar in the cooking process. They are already attached to the finished fermented product.
  3. The density of the final product is directly dependent on the fat content of the milk, this should be taken into account when squashing.
  4. Adding a ferment to excessively hot milk leads to the death of bacteria and no ruffling occurs.
  5. Utensils for cooking yogurt should be sterile, and the temperature is stable.

That’s right, you don’t actually need a yogurt maker to make homemade yogurt. People were turning leftover milk into yogurt for years before these little machines came along, after all! Here are three ways you can make fantastic yogurt using equipment you already own.

In order to thicken and set properly, yogurt needs to be kept at around 110°F for 4-6 hours. That’s why yogurt makers, which hold a steady temperature, are so handy. But with a little ingenuity, it’s easy to get the same results without investing in another kitchen gadget.

1. The Oven Method – Preheat your oven to around 115° and then turn it off. An oven thermometer is handy for gauging the temperature of the oven, but if you don’t have one, just turn off the oven after about five minutes. The oven should be warm, but you should still be able to rest your hand on the wire oven rack. If you have a baking stone, put it in the oven while it’s preheating – the stone will retain heat even as the oven cools. We also read many sources that recommended leaving the oven light on to add an additional source of warmth.

Once you have heated your milk and mixed in the yogurt culture, transfer it to a dutch oven, sauce pan, or glass container (or you can heat the milk right in the pan itself). We prefer a dutch oven because we think it holds the heat the best. Put the lid on the pan and wrap the whole pan in several layers of towels, which will act as insulation. Set this bundle in the oven for 4-6 hours, until the yogurt has thickened to your liking.

2. The Slow-Cooker Method – A slow-cooker can actually be used for the entire yogurt-making process from heating the milk to keeping the temperature steady while it sets. The best instructions we found for this method come from A Year of Slow Cooking – click through to get the full tutorial.

3. The Thermos Method – A vacuum-insulated thermos will keep milk at a steady temperature for hours. Once you have cooled the milk and added in the yogurt culture, just transfer it to one or more thermoses and screw on the lid. When the yogurt is set, transfer it to an alternate container to be refrigerated. We’re thinking of investing in a big 2-quart Stanley thermos (available on Amazon for $34) for this very purpose.

It’s also possible to make yogurt simply by setting it on a sunny window sill or in a warm spot in your kitchen. We have to think this method might give some spotty results as the temperature fluctuates, but it’s also a way to make yogurt without using any equipment at all. Might be worth experimenting with on a hot summery day!

What’s your preferred method for making yogurt at home?

Related: Crunchy, Tangy, Sweet: 10 Favorite Add-Ins to Yogurt

(Image: Emma Christensen)

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