Why buy when you can make your own? Here’s how to master the basics of yoghurt and labneh making.

Homemade yoghurt 

TOTAL TIME 8 hours 15 minutes | MAKES 1 litre 


  • 4 cups full-cream unhomogenised milk
  • 2 tbsp full-fat milk powder
  • ¼ cup yoghurt with live cultures (lactobacillus bulgaricus and streptococcus thermophilus)


STIR full-cream unhomogenised milk and full-fat milk powder in a large pot over medium heat until 80°C on a cooking thermometer. (At this temperature the milk will form a skin, but it should not be allowed to simmer or boil.)

HALF fill a sink with iced water. Place the pan in the water; stir until the milk cools to 35°C.

FILL a thermos with boiling water; seal. Remove the pan from the water, add ¼ cup yoghurt with live cultures (lactobacillus bulgaricus and streptococcus thermophilus), whisk to combine. Empty the thermos; pour in yoghurt mixture.

SEAL; stand for 8 hours or until yoghurt has thickened.

POUR into a clean container, stir until smooth; label and date. Keep refrigerated for up to 2 weeks.

Homemade labneh

TOTAL TIME 24 hours 5 minutes | MAKES 1 cup


  • 560 g homemade yoghurt/ greek yoghurt


PLACE a sieve over a small bowl; line with muslin. Spoon homemade yoghurt or greek yoghurt into muslin; gather into a ball, secure with string or an elastic band.

REFRIGERATE for 24 hours or until thickened.

TRANSFER labneh to a small airtight container; label and date. (Use leftover whey in smoothies or add to soups.)

KEEP refrigerated for up to 2 weeks.

Written for Food&Home

Feature image: Aremedia