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I Made Yoghurt in Home Oven

For the Homemade Yoghurt: 800g whole milk 200g plain yoghurt (as starter culture) There's something deeply satisfying about making your own yoghurt at home, and I reckon it takes me back to watching my grandmother work her magic in the kitchen. She never measured anything, just knew by touch and instinct when the milk was ready. Today I'm sharing this foolproof homemade yoghurt recipe that'll save you heaps at the shops while giving you the freshest, most delicious yoghurt you've ever tasted. Making yoghurt from scratch might seem intimidating, but trust me, it's ridiculously simple once you understand the science behind it. We're essentially creating the perfect environment for beneficial bacteria to thrive and transform ordinary milk into creamy, tangy yoghurt. This homemade yoghurt recipe uses just two ingredients - milk and a starter culture from store-bought yoghurt - and costs less than $2 for a full litre. The beauty of this DIY yoghurt method is its versatility. Once you've mastered the basic technique, you can experiment with different milk types, adjust the fermentation time for varying tanginess, and even strain it to make thick Greek-style yoghurt. I've been perfecting this recipe for years, and what started as a way to save money has become one of my favourite kitchen rituals. But we're not stopping at just yoghurt today. I'm showing you how to transform your fresh homemade yoghurt into a complete meal with yoghurt marinated chicken, homemade flatbread, and a fresh tzatziki-inspired dressing. It's the perfect example of how one basic technique can create multiple components for an incredible home-cooked meal. This yoghurt making process requires patience - about 6-8 hours of fermentation time - but the active work is minimal. The key is maintaining the right temperature for the beneficial bacteria to multiply. I use my oven on the lowest setting, but you can also use an esky or simply wrap your pot in extra towels and leave it on the bench. The chicken marinade showcases how yoghurt's natural enzymes work as a tenderiser, breaking down proteins to create incredibly succulent meat. Combined with aromatic spices like cumin and smoked paprika, this yoghurt chicken marinade delivers restaurant-quality results at home. For the flatbread, we're using our fresh yoghurt to create a soft, pliable dough that cooks up beautifully in a hot pan. This yoghurt flatbread recipe is perfect for wraps, dipping, or serving alongside curries and stews. The tzatziki-style dressing brings everything together with fresh cucumber, garlic, and more of our homemade yoghurt. It's cooling, refreshing, and packed with probiotics that are brilliant for gut health. Whether you're looking to save money on groceries, reduce food waste, or simply enjoy the satisfaction of making everything from scratch, this homemade yoghurt recipe is a game-changer. The total cost breakdown shows just how economical home yoghurt making can be, and the flavour is incomparable to store-bought versions. INGREDIENTS (Metric) For the Yoghurt Marinated Chicken: 500g chicken breast or thighs 100g homemade yoghurt 1 tsp cumin seeds 1 tsp smoked paprika 1 lemon (juiced) Salt to taste For the Yoghurt Flatbread: 65g homemade yoghurt 100g plain flour Pinch of salt Extra flour for dusting For the Tzatziki Dressing: 1 cucumber, thinly sliced 3 cloves garlic, minced 150g homemade yoghurt 1 lemon (juiced) Salt to taste For Assembly: Fresh rocket and lettuce 2 tomatoes, sliced Neutral oil for cooking Cost Breakdown: 800g milk: $1.20 200g yoghurt starter: $0.39 Total cost for 1L homemade yoghurt: $1.59 Follow me on Instagram at   / samshomekitchn​