Once upon a time, I used to make homemade yogurt… a lot. It was often a day of joy when I will stir a bowl of freshly made yogurt and put in the fridge to chill while I waited (impatiently). The joy on the faces of all the girls and boys at home with me while they ate made me feel utterly rewarded. I thought making your own yogurt was a myth but thanks to my friends, Meggy and Akwi, this myth got busted.
Meggy was the first person who explained to me how she made yogurt for commercial purposes. She made the thick drinkable version also called, Kossam in Cameroon. Kossam, made often by Hausa men is the reason a lot of people keep going to their shops for the plastic chilled bottles containing some white goodness. Ahh the irresistibility of Kossam! Or Koss (for love’ssake).
Meggy taught me that I needed to get natural yogurt and some whole milk. I would then use the yogurt to convert the milk into yogurt through an incubating process. During this process, the (good) bacteria in the yogurt spreads to the milk and thickens it. You do not need any machine for this. You just need a warm place and the right incubating techniques which will be explained below.
Then my friend Akwi taught me how to mix the perfect thick yogurt for home consumption, giving me measurements and all. She learnt this from her industrious mama. After I made my first batch, it wasn’t smooth as expected. I consulted Akwi again and she taught me to properly mix the starter yogurt with milk then sieve to ensure maximum smoothness. When I made a subsequent batch, she was like,
“Precious don turn professional”
(Precious is now a professional yogurt maker.)
Thanks girls, Akwi and Meggy for introducing me into the world of blissful yogurt making! My life has never been the same since then. *wipes tears*
After coming to the United States, I kind of totally forgot about making my own yogurt. I was jolted back to my real love for yogurt-making when my brother sent me a Facebook message asking for the recipe. I thought to myself, I should make this sometime.
The readily available store-bought ones blinded me yet they hardly ever satisfied my yogurt cravings. They looked elastic and fake. Really. Like they didn’t come from real milk. Then one day, like a miracle, we were at the grocery store when girl number 1 pointed to a specific brand of yogurt, called, Old Home and asked that we get it. I was drawn to the packaging because it indicated that the yogurt contained live and active cultures. That was how I got the right yogurt to make the perfect homemade yogurt.
FOR YOUR HOMEMADE YOGURT TO BE SUCCESSFUL, YOU MUST USE A STARTER YOGURT THAT CONTAINS LIVE AND ACTIVE CULTURES.
Back home in Cameroon, I often used Camlait Naturel or Dolait Naturel. (Men dem, do they still make these yogurts?). Basically, any sweetened or unsweetened natural yogurt would work. It should have no added colours, fruit or flavours. The yogurt you use needs to have one or more of the following bacteria:
- Streptococcus thermophilus or S. Thermophilus
- Lactobacillus bulgaricus or L. Bulgaricus
- Lactobacillus acidophilus or L. Acidophilus
- Lactobacillus casei or L. Casei
I got a migraine just by typing those names. Excuse me let me go drink some Paracetamol.
Okay, I’m back.
Guys, this yogurt is:
- Extra Creamy
- Milky
- Slightly Tangy
- Thick
- Healthy
- Magical
You only need two main ingredients: milk and yogurt.
Once your yogurt is set, you could add sugar, honey, fruit, flavour or whoreva.
Prep: 10 mins
Inactive time: 8 hours
Cook: 0 mins
Ingredients
I cup of whole powder milk
2 and a half cups of water
1 cup of commercial yogurt containing active cultures (you could use half)
Step 1
Heat your water to be warm. It should neither be too hot nor cold. It should be slightly hot to the touch.
Step 2
Mix the milk in half cup of the water until smooth. Transfer to the remaining water and mix well.
Step 3
Add your yogurt to the milk and stir well. Your yogurt should be at room temperature. Preferably you should mix first with part of the milk then transfer to the rest of the milk.
Step 6
Mix yogurt and milk together until well combined.
Step 7
Cover with a plastic wrap and blanket for extra coverage.
Step 8
Keep in a warm place to set for about 8 hours. I covered with a blanket then I later transferred to my microwave just after heating something in it. Note that if the place is not warm enough, the bacteria will not act and your yogurt will not set. You could use a heated oven or a large flask for this.
Step 9
Open and see if it it is set. If it is not set, you could leave it in a warmer place again for a few hours. The top may be smooth and caked-up.
I turned it a little with the spoon so you could see the texture.
Feel free to sweeten with sugar or honey as designed. Keep in a fridge to chill then you go ahead to chill with it, baby!
If you have any question, leave it as a comment below and I’ll respond to you as soon as I can.
Love
Anonymous says
June 16, 2016 at 10:07 pmThanks for this, would definitely try it.
rose teneng says
June 16, 2016 at 10:07 pmThanks very much for this recipe…..it looks yummy. I always make mine with the gallon liquid milk sold in shops but I think using powder milk would be better and my kids would prefer it.
Precious Nkeih says
June 17, 2016 at 12:48 amYou're welcome sis. I have actually made it about thrice with the gallon liquid milk but it turned out too light. I resorted to powder milk which works perfectly for me.
Precious Nkeih says
June 17, 2016 at 12:54 amYou're welcome, dear.
Kachee Tee says
June 17, 2016 at 4:14 pmLooks great! And I see the effects of the new Camera!!!
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Precious Nkeih says
June 17, 2016 at 5:03 pmKachee, the new camera is the bomb! Still learning how to use it, though. How are you?
Brunhilda Ndikum says
October 28, 2016 at 12:22 pmWooooowwww… Yes, powder milk is what to use… Liquid milk will only make it lighter. Thumbs up aunty Pre!
Precious says
October 30, 2016 at 2:35 pmSo true, dearie!
bih vanessa says
March 21, 2017 at 9:34 amhey miss precious thanks so much for the recipe. I’ve been looking for it for so long. I see the end product so thick. what if I want the texture to be a little lighter? do I use Luke warm water or cold? thanks
Precious says
March 21, 2017 at 6:27 pmHi Miss Bih, I’m so glad this helps!
If you want it lighter, add more water to the dried milk.
The water should be lukewarm.
Bih Cynthia says
April 23, 2017 at 11:28 amHi Precious
My name is Cynthia. I once followed this recipe n it worked perfect and l enjoyed it. I was only surprised that l did same mixture again the next two times, following the same procedure but even after 24hrs the bacteria did not act. It instead got bad. I don’t understood what happened.
Ayo says
May 18, 2017 at 7:40 amPls how do I preserve it for longer period apart from refrigeration
Precious says
May 18, 2017 at 10:39 amHi Ayo, sorry I don’t know how else it can be preserved. It has to be in a cold place so it doesn’t continue fermenting.
Ngwa Bih Therese says
July 5, 2017 at 11:13 amI can’t really thank you enough Sister Precious, you make desire see fruition and our home healthier.
You are making your world to be industrious and creative, while exterminating laziness in cuisine.
I feel excited because ….. Will tell you later.
God bless you!!!
Precious says
July 5, 2017 at 7:29 pmTherese! Why did you leave me in suspense na? I’m so eager to hear what you have to say.
Thanks for your kind words, dear. It’s all about God. God bless you.
Kowunekwe sandrine says
July 5, 2017 at 11:45 amThanks for all I will practice this
Precious says
July 5, 2017 at 7:30 pmYou are very welcome, Sandrine.
Njuse says
August 27, 2017 at 2:24 pmWhere on earth have I been !?I just got to know of you and I must say you are the amen to my cooking deficiency.
Precious says
August 29, 2017 at 11:35 pmHahaha you are so funny. Welcome on board!
Shiri Connie says
September 12, 2017 at 11:51 ami have my recipe book and pen….. will do this asap.
Precious says
September 12, 2017 at 10:03 pmI’m sure you will nail this one, Shiri. Enjoy, dear.
Anyauwa Faith says
September 14, 2017 at 4:16 pmThanks a lot. It is different from the one i use to make, but am giving this a try soon.
Which cup are you talking about?
Precious says
September 15, 2017 at 12:26 amHi Faith, I use the standard American measuring cup. 1 cup equals 125 grams. Hope this helps.
Fuchi Brunhilda says
September 15, 2017 at 1:30 amPrecious you are just the best
Precious says
September 15, 2017 at 10:36 amAwwww thanks dear!
Fozoh clarisse says
October 4, 2017 at 8:42 amHi I’m Clarisse…I have been your fan since d first time I discovered ur channel and I must say, I’m inspired by u…thank u for your precious time taken to produce this article…I’m definitely doing this…thanks again
Precious says
October 4, 2017 at 10:27 amHi Clarisse, so glad to hear from you, dear. Thanks so much for taking out the time to let me know. Hope you enjoy the yogurt!
Shishi says
December 12, 2017 at 4:53 amHi Precious , thanks for this simple recipe. Will give it a try. So will this be called a Greek yoghurt recipe or it’s just plain yoghurt recipe?
Precious says
December 12, 2017 at 10:33 amHi Shishi, this recipe makes plain yogurt.
Kelbi says
January 3, 2018 at 12:11 amWow thanks so much for this I always make yaourt to sell using yaourt milk but my husband always prefer kossam to drink, but I didn’t know how to milk it. Pls can we use yaourt milk in the place of Nid o powder milk? Thanks in advance
Precious says
January 5, 2018 at 12:03 pmYes you can definitely use yaourt milk. I only used Nido because I can’t find that milk here.
Charlotte says
January 13, 2018 at 7:32 amthank you aunty precious
pls I wish to ask if I can should use only dolait milk or I can also use kossam for 50frs
Precious says
January 13, 2018 at 8:10 amHi Charlotte, I’m not sure if kossam will work.
Rita Franka says
February 1, 2018 at 8:41 amThanks very much Ticha. I have been around here since i found you. Hihihihihi
my girls and boys prefer it in the small plastic papers. will it be ok if i tie them in bits?
Precious says
February 23, 2018 at 11:25 pmYes, you can definitely do that, Rita. So sorry for the late reply.
Gabriella says
February 19, 2018 at 7:37 pmI grew up in Cameroon and these recipes are making me so homesick and hungry. Cannot wait to make them! Could you share a Kossam recipe too maybe? We used to buy it over in the market by the Brasserie in Yaoundé but I don’t know how to make it.
Precious says
February 23, 2018 at 11:27 pmHi Gabriella, so glad you love the recipes. This is actually the same recipe for kossam. To make it lighter, simply use less milk for the same quantity of water. Hope this helps, dear.
Anonymous says
May 1, 2018 at 11:24 pmThanks, for great healthy recipes I made yougurt with full fat milk it come out good someone tried in hot pot she said in one hour she make yougurt 😊
Precious says
May 18, 2018 at 10:45 pmWow! Glad to know that you loved it!
SIMEON ABOLADE says
June 20, 2018 at 11:51 pmThank you very much for that knowledge impactation May almighty God continue increase you in knowledge and wisdom in Jesus mighty name Amen
Precious says
July 26, 2018 at 4:10 pmAmen and amen!
Foodlover says
August 27, 2018 at 8:32 amPrecious Precious!!! Saving relationships since the time of Ahidjo. Mami i don di tif ya recipe dem from pies to cakes to puff, yesterday I say make i try kossam!!! My sister na ontop i dey so as i di type you this message. My man di look me like miracle worker always spinning something in the kitchen thanks to your recipes🤩. Pardon my pidgin, na just the joy way dey my heart. I couldn’t spend another day without commenting.
Precious says
August 27, 2018 at 3:07 pmHahaha I can feel your joy, sis! Thanks for the wonderful feedback and enjoy your kossam!
Foodlover says
August 27, 2018 at 11:40 pmOh i forgot to mention, the yoghurt was consumed alongside doughnuts(still your recipe)😁. Just finished making another bowl of yoghurt. E di chill for fridge, later we go know how far😊. You are doing an amazing job, welldone my Sister. God bless you.
Precious says
August 28, 2018 at 7:24 amDoughnuts and yogurt is such a perfect combo! Wona di enjoy oh. God bless you too. sis! Thanks for the encouragement.
Yengo Bernis says
September 13, 2018 at 7:39 amThanks mummy precious…I’ll love to start making it for commercial purpose pls how do i get the right measurements for large quantities?
Pelagie Nfor says
November 8, 2018 at 10:07 amAm glad to learn more.I tried making my own yoghurt but unfortunately it didn’t come out well.it stayed for 2 days n the milk separated from the water n it became drawish.pls I don’t understand wat happened can u please help me
Precious says
November 9, 2018 at 7:25 amHi Pelagie, you left the yogurt for too long. It had to stay for 8 hours, not 2 days.
Ankini says
January 9, 2019 at 5:58 pmHey mama P, I came here and searched for you almost immediately cuz I knew you will direct me on this as you always do. I will try the recipe and let you know the outcome. Learning from you is so much fun and you make me smile so much. My future husband and kids will have treats at home because I have you to teach me awesome recipes. Thank you so much mum P… ❤️😍😙
Blessing says
February 24, 2019 at 4:45 amWill definitely try this recipe
Much love from Cameroon mummy p
Precious says
February 26, 2019 at 1:28 amHope you love it, dear.
Marion says
May 3, 2019 at 11:22 pmThanks Ma P for this lovely recipe. Pls what is the best flavour I can use for my yaourt?
Precious says
May 5, 2019 at 10:58 amVanilla is a great flavour, dear.
Resomance says
June 3, 2019 at 9:29 pmThanks so much! I love this recipe, looks promising. Gotta try it soon.
Precious says
June 5, 2019 at 2:44 amHope you enjoy!
Juliet says
August 29, 2019 at 11:06 pmThanks for the recipe ma’am, will try it this weekend. Want to ask if I can add sugar together with the the milk before mixing with the yogurt
Precious says
August 30, 2019 at 2:11 amNo, add sugar after the yogurt sets. You can add vanilla flavor too or any flavor you like.
Sirri says
October 11, 2019 at 11:15 amHi Precious. Ho, Teacher, my hand is up ‘cos I have a question. If I have no blanket or microwave, (or before you mention it, an oven), how do I keep the newly-mixed yoghurt warm so it can set? Any strategy?
Thanks in advance for the response. And I’m proud of what you’re doing.