Yoghurt is easy to make, just add milk to some live yoghurt and keep it warm with boiling water around sealed the yoghurt container for about 6-8 hours. Be aware that different types of yoghurt cultures will require different temperatures to incubate.
Getting the right consistency in your homemade yoghurt can be tricky. It’s easy to make homemade yoghurt that’s too thin or runny, but hard to make it thick without it separating. If your homemade yoghurt is too thin, you can incubate it for longer and it will be less runny. If you incubate it for too long then it will separate.
Addendum: I’ve just discovered how to make really thick yoghurt without adding any chemical thickeners.
Is homemade yoghurt that has separated safe to eat? Yes (at least I’ll find out by the end of the day, if you don’t see any newer articles on this website after today, you’ll know it’s not safe to eat 🙂 ). Homemade yoghurt, separates into curds and whey when it’s left to incubate too long, which is why the thicker suspension on top (The whey) has a slightly cheesy texture. This can be fixed by siphoning off the whey and stirring it to make it more runny.
Why don’t commecial yoghurts go runny when you stir them? Commercial yoghurt manufacturers add thickeners and emulsifiers such as E1422 and E1420 (Maize thickener made from chemically modified maize starch) to stop the yoghurt getting too thin. A report on this chemical I read one time said that E1420 had not been proven to be unsafe to humans, but needs more testing. 😕 I think I’ll stick to my thin, runny or separated homemade yoghurt 🙂