How to make Biyota yogurt.

Discover the joy of making fresh, healthy yogurt at home with our simple step-by-step guide.

  • Homemade Yogurt Step 1

    Step 1

    Heat quality pasteurised milk to 80°C or until bubbles form around the edges of the pan to kill any unwanted bacteria.

  • Homemade Yogurt Step 2

    Step 2

    Let it cool to 42°C or until comfortably warm to the touch.

  • Homemade Yogurt Step 3

    Step 3

    Remove any milk skins that have formed using a clean spoon.

  • Homemade Yogurt Step 4

    Step 4

    Add 1 sachet of starter culture, mix well and pour into an airtight container. 

  • Homemade Yogurt Step 5

    Step 5

    Incubate for 4-6 hours in a yogurt maker or cover with heat-retaining materials to maintain a temperature of 40-42°. 

  • Homemade Yogurt Step 6

    Step 6

    Refrigerate the yogurt and allow it to set. Enjoy as a versatile addition to savoury dishes or a sweet treat!

No yogurt maker? No problem!

Maintaining a consistent warm temperature during the incubation process is key. Here are some easy alternatives:

• Hot Water Bottle in a Cooler Bag - Place your yogurt container in a cooler bag or box. Add a hot water bottle to maintain warmth.

• Double Boiler Setup - Place the yogurt container in a larger pot filled with warm water. Cover with a lid and keep it in a warm location. Replace the water with warm water if it starts to cool.

• Slow Cooker - Turn the slow cooker to the “Keep Warm” setting for about 15–20 minutes, then switch it off. Leave the yogurt to incubate for 6–12 hours.

• Wrap in Towels - Wrap the yogurt container in thick towels or a blanket to insulate it. Keep it in a warm spot like on top of the fridge or near a radiator.

• Heating Pad - Place the yogurt container on a low-temperature heating pad. Cover it with a towel to trap the heat.

Key tips:

• Always Use Clean Equipment - Ensure all utensils and containers are thoroughly cleaned to prevent unwanted bacteria from affecting the fermentation process.

• Use Fresh, High-Quality Milk - Always start with fresh, high-quality milk like Jersey milk for a creamy texture. Whole milk creates the thickest yogurt, while lower-fat options make it thinner.

• Achieve Thicker Yogurt - For thicker yogurt, incubate it longer to let the cultures fully develop or strain it after setting to remove excess whey. Straining creates a rich, Greek-style texture.

• Save for Your Next Batch - Reserve a small portion of your yogurt as a starter for the next batch. Store it in the fridge and use within 7–10 days. Clean equipment thoroughly to preserve the quality of your cultures.