What you need to get started
Yoghurt requires almost no equipment. The barrier isn't kit — it's not knowing the two temperatures that matter. Get those right and every batch works.
Equipment
Digital thermometer
£5–10The single essential tool. You need to hit 82°C on the way up (to scald the milk) and 43–45°C on the way down (to add the culture). Eye-balling it doesn't work reliably. A cheap probe thermometer (£5–10) is all you need — it will pay for itself on your first batch.
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Heavy-based saucepan
Already in most kitchensMilk scorches easily on thin pans. A heavy base distributes heat evenly. Any decent saucepan works — a 2-litre capacity is right for a 1-litre batch.
Glass jar or bowl with a lid (1 litre)
£2–8Glass retains heat well during incubation, which helps the culture work. A Kilner jar, a large jam jar, or a lidded pyrex bowl all work well. Avoid reactive metals.
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Something to incubate in
Free (oven light method) or £15–25 for a yoghurt makerThe culture needs 6–12 hours at 38–43°C. Options: an oven with just the light on (typically holds 35–40°C — check with your thermometer), a wide-mouth thermos flask, a slow cooker set to warm, or a jar wrapped in a towel inside a cool bag. A dedicated yoghurt maker (£15–25) is the most convenient but entirely optional.
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Ingredients
What to buy
- Whole milk — 1 litre — Full-fat gives the thickest, creamiest result. Semi-skimmed works but produces a thinner yoghurt. Skimmed milk produces a watery result. Fresh pasteurised milk is ideal. UHT milk works in a pinch (the proteins behave slightly differently, but it sets).
- Live plain yoghurt — 2 tablespoons — This is your starter culture. It must say 'live cultures' or 'live bacteria' on the label. Any plain live yoghurt works — a supermarket own-brand is fine. Greek yoghurt works well. Avoid flavoured or heat-treated yoghurts (they've killed the bacteria). Once you've made your first batch, save a spoonful to start the next one.
Cost per litre: roughly 80p–£1.20 for whole milk. Compare to £2–4 for a similar-quality supermarket yoghurt.
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Your starter is your only ongoing cost
After your first batch, save 2 tablespoons before you eat it. That becomes the starter for the next batch. You can perpetuate the same culture indefinitely. Re-culturing every week keeps it active. The bacteria are alive and multiplying — you're just redirecting them.
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