If you have a yoghurt maker, making delicious drinking yoghurt for the whole family couldn’t be easier. This drinking yoghurt recipe is the perfect solution if you want to add yoghurt to your child’s packed lunch – no spoons needed! It’s also delicious on breakfast cereal and muesli and is perfect for making into smoothies and milkshakes.
For general points about yoghurt-making please see my Homemade Natural Yoghurt Recipe.
The type of yoghurt and fromage-frais targeted at children for use in lunch boxes and when out and about are expensive, overly sweet/flavoured and often packaged in difficult-to-recycle packaging. Their only benefit is convenience, so imagine my delight when I discovered my beloved Seb Multi-delice yoghurt maker also comes with plastic, screw-top pots designed for just such use.
However, you do not need purpose-made bottles – you can make drinking yoghurt in your usual pots/tubs and then decant it as necessary into individual ‘Tuppaware’-type drinking vessels for packed lunches. I usually make the six bottles plus a tub of drinking yoghurt which I pour into jug to store in the fridge.
Drinking Yoghurt Recipe
Only three ingredients and five minutes of your engaged time go into this super-simple recipe.
You will need a ‘starter’ yoghurt for your fermentaion, which needs to be a plain, unsweetened natural yoghurt containing live cultures. Use one of your own homemade natural yoghurts, or buy one. 120g will be sufficient to culture up to 2 litres of drinking yoghurt. Full-fat yoghurt will give you a thicker end result than low-fat yoghurt.
Alternatively you can use leftover whey from straining a batch of plain yoghurts to make ‘Greek’ yoghurt. Use approximately the same quantity.
For making your own yoghurts you must use UHT milk, not fresh milk. Use it straight from the cupboard at room temperature. Whole milk will make your yoghurts too thick to drink, so use semi-skimmed for this recipe.
One of the best parts about making your own drinking yoghurts is of course that you can make them as sweet (or not) as you and your family prefer. Experiment to find what works for you.
Then drawback with making drinking yoghurts is that, because all of them are sweetened, you will not have a starter for your next batch of yoghurts, so don’t forget to plan for that.
Homemade Drinking Yoghurt
- yoghurt maker
- 150 g full-fat natural yoghurt or whey
- 1-2 litres semi-skimmed UHT milk (see Notes)
- white sugar (see Notes)
- Tip the yoghurt or whey into a large bowl or jug.
- Add the sugar (see Notes).
- Gradually add the milk (see Notes), starting with just a little, and stir very well until all the sugar is dissolved.
- Pour or ladle the mixture into your bottles/tub.
- Place the drinking yoghurts in your yoghurt maker, following the manufacturer's instructions.
- Set the yoghurts to ferment for 6 hours.
- Cool, then cover and refridgerate.
Based on 200ml bottles:
- For six bottles use 1 litre of milk and 2 heaped tablespoons of sugar (or to taste).
- For six bottles and one 1-litre tub, use 2 litres of milk and 4 heaped tablespoons of sugar (or to taste).
For more yoghurt recipes including flavoured drinking yoghurts, please see my Homemade Yoghurt Recipe Roundup.