Yoghurt - a2 Milk™


Making homemade yogurt is an easy and fun project that can deliver a healthy alternative to store bought yoghurt.

To make delicious yogurt at home that’s naturally free-from the A1 protein, all you need is whole a2 Milk™, a meat thermometer, powdered yoghurt starter kit (which can be easily found online or at any health food store) and a yoghurt maker.

After the first batch, you can use some of your leftover homemade yoghurt as a starter for a new batch, making the whole process even cheaper and easier.

If you want to enjoy the pleasure of creamy homemade yoghurt on a regular basis, it’s probably worth investing in a yoghurt maker. Alternatively, you can simply use a slow-cooker, all you have to do is preheat it, then turn it off to make it work as an incubator.

Once you master the basics, it’s time to get creative and add all sorts of flavourings at the end of the process to enjoy a different mouthwatering yoghurt any time you want.


  • 1 litre of Whole a2 Milk™
  • Powdered yogurt culture (follow manufacturer’s instructions for quantities)

Step 1: Add a2 Milk™ in a heavy, large pot and attach a candy/meat thermometer. Place the pot over medium-low heat and heat the milk until it reaches a boiling point, stirring occasionally to prevent a skin and foam to form.

Step 2: Remove the pot from the heat and allow the milk to cool until to 50°C/100°F.

Step 3: Gently stir in the powdered yoghurt culture required, until completely incorporated.

Step 4: Ladle the milk mixture into the yogurt maker pots and arrange them in the yogurt maker.


Step 5: Set the temperature to 50-60°C/110°F and incubate for about 5 hours or overnight. The longer you keep the yogurt in, the thicker and tart the result.

Refrigerate for a couple of hours then add any flavouring just before serving. Store in the fridge for up to one week.

Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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