How to make yogurt culture/starter at home-- Cooking A Dream

whole milk
lemon or fresh chilli

  • boil the milk and cool it down 
  • pour in a small bowl, add chilli with stem or 
  • cut one side of lemon and dip in the milk
  • do not squeeze the lemon juice out
  • half cover the bowl
  • leave it in a warm place until thickens (15-20 hours)
this is the primary culture. you can use 1tsp culture per 1/2cup of milk to make secondary culture.
the secondery culture you can use to make actual yogurt.

* Don't cover the bowl completely, keep a little opening so that the bacteria in the air can go in.

*although mine took three days to achieve the perfect yogurt, yours could take more because this is natural bacteria from the air causing the progress, It depends on how much bacteria present in the environment and the supportive weather, so the time limit may vary.

*use a small amount of milk until you get the right taste so that you don't waste a lot of milk.



  1. Does it contain probiotic bacteria like store bought bacteria strains?

  2. Can I use evaporated milk for the yoghurt instead ?

  3. I do have problem s after production .my bottles of yughurt use to swelow up after one or two weeks

  4. Thank you for your help , you're awesome I'll be printing this and trying . you just made life easier for someone and maybe healthier Ma God help you as well as you help others and more.

  5. can you use coconut or almond milk using this recipe?

  6. how do you make the secondary culture?

  7. do i cut the lemon in half and put one half in the milk or...


    how warm must the place be where i keep it


    is there a way i can speed up the process


    wont the milk start to spoil if i leave it out

  8. Can we chilli and lemon both together

  9. can we keep it in the fridge after making the 2nd batch and still be able to use it for future yogurt batches or should it just be kept in room temp? thanks!


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