Yogurt, a creamy and tangy fermented dairy product, has been a staple in diets around the world for thousands of years. Its origins can be traced back to ancient civilizations, with some experts believing it was first discovered in Mesopotamia (current Iraq, as well as parts of Iran, Syria, and Turkey) around 5000 BCE. This fortuitous discovery probably occurred when milk stored in warm climates naturally fermented, creating a thicker, tangier and very tasty product that we now know as yogurt.

Over the centuries, yogurt has evolved from a simple method of preserving milk to a versatile food loved for its nutritional benefits and culinary applications. In this post, we’ll explore the fascinating world of yogurt-making, and provide you with the knowledge to create your own delicious homemade yogurt.

Before we dive into the yogurt-making process, it’s essential to understand that there is no one yogurt but in fact over 400 different types. These generally can be divided into the two main types: thermophilic and mesophilic. Both create yoghurt Each type requires different preparation methods and bacterial cultures, resulting in distinct flavors and textures.

Thermophilic yogurt is the most common type found in grocery stores. It’s made using bacterial cultures that thrive in warm temperatures, typically between 43°C to 46°C (110°F to 115°F). It makes sense, thermo-phile means ‘heat loving’ Examples of thermophilic yogurts include:

Mesophilic yogurt, on the other hand, is made with bacterial cultures that thrive at room temperature, typically between 21°C to 32°C (70°F to 90°F). These types of yoghurt have evolved in colder climates, such as Scandinavia or the Baltic states. Examples of mesophilic yogurts include:

Now that we understand the different types of yogurt, let’s explore the two primary methods for making yogurt at home: the backslopping method and the starter culture method. They both work for all mesophilic and thermophilic yoghurts, but have their pro’s and cons.

While both methods can produce delicious yogurt, using starter cultures offers more control and consistency in your yogurt-making process. This is especially important if you’re looking to create specific types of yogurt or want to ensure a high-quality product every time.

To make yogurt at home, you’ll need some basic equipment. While it’s possible to make yogurt with just a few kitchen items, having specialized tools can make the process easier and more consistent.

Essential tools:

Optional but helpful equipment:

Having the right tools can significantly improve your yogurt-making experience, especially if you plan to make yogurt regularly. A reliable yogurt maker with adjustable temperature settings can be particularly valuable, as it allows you to experiment with different types of yogurt and achieve consistent results.

Now that we’ve covered the basics, let’s walk through the process of making yogurt at home. We’ll provide instructions for both thermophilic and mesophilic yogurts, using both the starter culture and backslopping methods.

Using a starter culture:

How to make thermophilic yoghurt using the backslopping method:

Follow the same steps as above, but instead of a starter culture, use about a tablespoon of plain yogurt from your previous batch or a store-bought yogurt, per liter of milk. Ensure it’s plain yogurt without any additives such as fruits.

Using a starter culture:

Making your own yogurt at home is a rewarding and delicious endeavor. Whether you choose thermophilic or mesophilic varieties, the process allows you to control the ingredients, flavor, and texture of your yogurt. While the backslopping method has its charms, using high-quality starter cultures can provide more consistent and diverse results, especially for those new to yogurt-making.

With the right tools and a bit of practice, you’ll soon be creating creamy, tangy yogurt that rivals any store-bought variety. So why not give it a try? Your taste buds, wallet and your gut bacteria will thank you!