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  • Nov 19th 2015
  • 0 comment


  • 4 cups (1.5 litres) whole or reduced fat milk*
  • ½ cup natural yoghurt or plain Greek style yoghurt *
  • * Initially you will need to purchase store brought yoghurt to make your first home made batch. After this you can use your home made batch to make more yoghurt. Only repeat this twice as the strain becomes weakened.


  1. Turn KitchenAid Multi-Cooker to Yoghurt setting. Add milk and heat to 90–95C.
  2. When milk reaches temperature and Multi-Cooker beeps, press button to go to Yoghurt/ Step 2. Stir with KitchenAid Stir Tower on low speed until milk is cooled to 45–50C, this takes about 30 minutes.   Combine ½ cup of the warm milk and yoghurt in small bowl. Add this mixer to the milk and stir with the Stir Tower on low speed until combined.  Remove Stir Tower.
  3. Cover, refrigerate and leave undisturbed 8 hours.  For a thick yoghurt see tip below on straining.


Natural yoghurt and Greek style yoghurt will both produce home made yoghurt. Greek style produces a slightly creamier consistency. For a very thick yoghurt (traditionally true Greek style), drain the yoghurt into a fine strainer lined with a clean mesh cloth, such as a chux dish cloth. Place the strainer over a bowl to collect the whey.  Cover lightly to prevent the yoghurt drying out. Refrigerate for 6 hours or overnight. The result is a very thick very creamy yoghurt. The whey can be used in a smoothie or discarded.

Why not try this delicious Honey Yoghurt With Sorbet & Berries next!