DIY Yogurt Making

In Uncategorized on July 16, 2014 at 3:24 am

Do you feel yogurt in Singapore is really expensive? Or maybe you are lactose-intolerant and finding alternatives to imbibing milk? Well you can get round the problem by having a microbial farm (yogurt) in your fridge, regularly harvesting, ingesting and inoculating into new milk media. This session was led by Chinmay Pendharkar who gave us astounding insights and know-how of these yogurty things.

Yogurt-making is based on a process called fermentation by bacteria. The 2 well-known bacteria (but not limited to these) to work this magic are Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus. Once these bacteria are allowed to grow in a milk media, both will produce lactic acid which coagulates milk proteins to give yogurt its texture and tang.

Firstly, we heat milk to 80°C to kill any undesirable bacteria and to denature milk proteins thus avoiding the formation of a “milk skin”. Alternatively, if you can easily buy UHT or pasteurized milk, you can skip this heating step.

Next, a tablespoon of bacterial culture(yogurt) is added to the milk. You can buy the plain “Greek style”/”Natural” yogurt for this starter culture.

The mixture is then maintained at 45°C for 4 to 7 hours to allow fermentation. There are specialized yogurt kitchenware for this. But if you don’t have it, you can improvise by using microwaves where you slightly warm the milk(without yogurt) in the microwave for a few seconds, then add the culture and leave the mixture in the warm microwave environment for 7 hours. Alternatively, since Singapore is so tropical, you can simply leave the mixture outside for longer hours.

Once the yogurt is set, refrigerate immediately..

Some of the tweaks to make more interesting yogurt:

  1. Full Cream milk makes creamier yogurt
  2. Add extra cream to make creamier yogurt
  3. Different milk brands give slightly different yogurt taste/texture
  4. Add fruits to yogurt to offset the sourness
  5. use a warm water bath for yogurt while setting. Another alternative to microwave.
  6. set yogurt in clay pot as earthenware has pores for water drainage to aid yogurt thickening.

Some of our products 🙂


The left is done with full cream UHT milk. And the right is with strawberry-flavored HL milk. The milk can be purchased easily from any supermarkets. Both yogurt cultures are purchased from Mustafa center (a treasure cove for food-hackers !).  According to Alex and Kamilla, the strawberry-flavoured ones turned out really good :D.

Let us know how yours turned out !



Hackerspace SG



Kate Liow

Alexander Yang

Eugene Ng

Cindy Lin

Zeng Si Min

Diong Huey Ting

Wee Kiang



Samantha Kwah

A Cat named Husky


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