About two years ago, I was in the midst of spring cleaning. I was complaining to my husband that I kept finding things that he had thought were lost forever. In fact, they had not been lost at all. Rather, they had been shoved to backs of various cupboards and forgotten. Keen to get back at me for nagging him, my husband pointed out an object that I had also been guilty of shoving to the back of a cupboard and forgetting – a Moulinex yoghurt maker that he had bought me several years ago. Feeling bad, I agreed that I would start using it immediately.

As per the instruction manual, I bought the necessary ingredients (UHT full cream milk and a yoghurt culture), I sterilised the glass jars and I gave the yoghurt maker a good wipe with some disinfectant (it was rather dusty). The end result – a no-brainer!  Making yoghurt at home with this yoghurt maker really was incredibly easy and I immediately felt a great pang of regret for not using it previously.

Since then, I have never bought commercial yoghurt! Goodbye nasty added things (preservatives, stabilisers and sugars come to mind)! Goodbye packaging waste!  Oh yes, and if you care about saving pennies, making your own your yoghurt also costs much, much less.


  • 1 litre UHT full cream milk[i]
  • a yoghurt starter[ii] containing active yoghurt cultures (streptococcus termophilius and lactobacillus bulgaricus)


  • a yoghurt maker[iii]
  • a mixing bowl
  • a whisk


  1. Pour about 100ml milk into mixing bowl and whisk it thoroughly with the yoghurt culture.
  2. Add the remaining milk and continue to beat at the same time.
  3. Distribute the mixture between the glass jars.
  4. Place the jars without their lids onto the yoghurt maker.
  5. Put the plastic lid on the yoghurt maker and plug it in.
  6. Select a preparation time of 9 hours[iv] and press the start button. The yoghurt maker will stop automatically once the selected preparation time is up.
  7. Once the yoghurt maker has switched off automatically, unplug it and remove the plastic lid on top of it.
  8. Cover the glass jars with their dater lids and use the manual dater to indicate each jar’s use by date[v].
  9. Place the jars in the refrigerator for several hours before consuming them[vi].

[i] You can use skimmed milk if you wish but the yoghurt will not have the creamier consistency of a full cream milk based yoghurt. You will also need to prolong the preparation time for the yoghurt maker by three hours.

[ii] You can choose from three types of yoghurt starter: 1. A natural commercial yoghurt (preferably full cream) with a use by date as far into the future as possible; 2. From a yoghurt you have made yourself; 3. From a freeze-dried yoghurt culture (available from chemists or specialist health food shops).

[iii] There are two main types of yoghurt makers. Please go to this link to find out more: http://the-yogurt-makers.com/tag/yogurt-maker/

[iv] If you are using skimmed milk you should prolong by the preparation time by three hours.

[v] You should consume the yoghurt within two weeks.

[vi] The longer the yoghurt jars stay in the fridge, the firmer they will be.

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    Ciao! I’ve come across your blog for the first time via Turin Italy Guide (I write on there too!).

    I’ve also bought a yogurt maker and love it, though I just mix the UHT milk and yogurt and go, no sterilizing or extra steps. And if you don’t mind a totally nerdy aside….I actually got interested as to why regular milk didn’t make firm yogurt — or if you used fresh milk, why you had to boil it first. It has to do with the changing structure of milk proteins when milk is heated, and UHT is heated “ultra high,” so that’s why it works. Ta da! Thanks Harold McGee’s On Food and Cooking 🙂

    Anyway, looking forward to browsing through your blog!

    Hi Diana, thanks for visiting my blog. I’ve come across your articles for the Turin Italy Guide and WinePass Italy and I’ve enjoyed them a lot! I’m all for nerdy scientific asides regarding food and the like. It’s a passion. I haven’t heard of Harold McGee’s book. Will definitely look it up! Thanks again and looking forward to seeing more of your posts. 🙂

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