Making yoghurt on a bench top

Making yoghurt at home in a sustainable way is a joy and saves money. Imagine the number of yoghurt pots that you have wasted through the years! I started making yoghurt with easy-yo and then when I moved to Asia I used a chinese version of easy-yo. However with experimentation I have discovered a way that does not require anything you don't already have! My method is a so simple that anyone could follow it.


A Glass Jar

Milk (full fat or low fat or skim) pasturised or UHT

A tablespoon of plain yogurt/per 500mls of milk


1. Work out the volume of your jar

2. Clean the jar with boiling water and clean the spoon you will use with boiling water also

3. Place milk into jar

4. Add the appropriate amount of yoghurt

5. Make sure that yoghurt is stirred in properly, there should be no "lumps" of yogurt.

6. Leave on the bench ( 30-33oC) for around 12 hrs. I live in the tropics so this is my room temperature. If it is winter or cold where you are place near a boiler or heater

7. The yogurt is done when it reaches a custard like consistancy

8. Place in fridge until ready to use. This yoghurt will be fine in the fridge for up to two weeks

Tips and troubleshooting:

  • Use glass containers as they are easy to clean
  • Make sure all your items are clean and washed with boiling water before you start
  • Start with a yoghurt that you like. This method works better if it plain yoghurt
  • If your yoghurt starts to become very sour, start with a new culture or decrease the bench time
  • If your yogurt tastes "off", bitter or fizzy you have cultured the wrong bacteria you need to start again DO NOT EAT it
  • Create compotes of fruit to sweeten your yoghurt
  • If you are using "raw" milk or unpasturised milk you need to bring the milk almost to the boil to kill any pathogenic bacteria before you introduce the yoghurt starter. Allow it to cool before you add the starter
  • Dont eat yogurt from the fridge that has grown mould or changed colour! start again

The final product!
The final product!

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Comments 8 comments

Frieda Babbley profile image

Frieda Babbley 7 years ago from Saint Louis, MO

Great hub, Ana. I especially love your tips and troubleshooting section. You don't get that information very often, so I appreciate that.

snax 7 years ago

Hello, I love the idea os making yoghurt on a bench top. I too live in a hot area, it's about 30 to 35 degrees celsius during the day and between 25 to 30 at night time. Is this temperature adequate for making yoghurt on the bench top?

Also I am a little confused why you don't heat the milk and then cool it off and then add the culture to it?

I am planning on buying EasiYo Greek culture starters to make my yoghurt and would just like some tips.


Anna Evanswood profile image

Anna Evanswood 7 years ago from Malaysia Author

Hi Snax,

It will work quicker if you heat the milk and let it cool to blood temperature before you add the culture. If you are using EASIYO I would make the first mixture up with luke warm water and leave this on the bench to create the first yoghurt. Then I would use this as your starter with milk. Did you buy the easiyo maker or just the mix?


snax 7 years ago

Thanks for the quick reply. I only have the EasiYo starter mix not the incubator. I am in two minds of whether I should buy a styrofoam box to use during the incubation period or if I can just place the glass jars on my bench.

Not meaning to doubt you, but am I supposed to use water for the first batch or is that something you think works better?


Anna Evanswood profile image

Anna Evanswood 7 years ago from Malaysia Author

It will work quicker in a syrofoam box with hot water around it or if you heat the milk and place it in warm water. you can however leave it on the bench but it will take longer.

With the "starter culture" that you have, I would make it up according to the instructions the first time. Easiyo supplies the "milk" in a powdered form with the bacteria added also in a powdered form. All you have to do is add water to their mix. I would then use the resulting yogurt as a starter in milk next time.


Toyin Bolorunduro profile image

Toyin Bolorunduro 6 years ago from Nigeria

I want to go into commercial yoghurt production and need some helpful tips to start. I love this site and would like to receive the response in my mail box:

Thanks for being there always.


Andy C 6 years ago

I find it interesting that if you start with raw milk you want to boil it to kill any harmful pathogens. The truth is that if the cows are healthy and hence the milk is good with high brix then raw milk will make a much higher quality yoghurt with higher bacteria and richer flavor. It is curious this overwhelming bias against raw milk especially when purporting to make a healthy food at home. No offense intended just my non humble opinion.


Anna Evanswood profile image

Anna Evanswood 6 years ago from Malaysia Author

All opinions are welcome. We are raised in a super clean disinfected world in the west. You are more than welcome to try raw unpasteurized milk. One of the other reasons I would boil the milk is to kill the bacteria as I want the lactobacilli from a particular yogurt to grow... not just any lactobacilli that is around.


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