Esta técnica de fazer iogurtes caseiros sem iogurteira é uma solução económica e prática que aproveita o calor residual da água para criar o ambiente ideal de fermentação. O resultado são iogurtes cremosos e saborosos, personalizáveis ao gosto de cada um, ideais para quem procura uma alternativa mais natural e económica aos iogurtes comerciais.

Ingredientes

    • 800 ml de leite meio gordo
    • 1 copo de iogurte (usei natural) – aconselho Activia (por causa dos bífidos)
    • Leite em pó (opcional)

Preparação

  1. Numa taça juntar o leite e o iogurte e bater com a batedeira até ficar sem grumos. Verter o preparado para os copos e tapá-los com película aderente (usei também elásticos para ficarem bem fechados).
  2. Colocar os copos numa panela de fundo pesado e acrescentar 50% de água a ferver e 50% de água fria (no meu caso foram 4 chávenas de cada, dependendo do tamanho da panela e da quantidade de iogurtes).
  3. Atenção: os copos têm de ficar com água até ao topo, pela marca do iogurte, mas sem ficar submerso. Tapar a panela, com a respectiva tampa, e deixar repousar durante 12 horas.
  4. Depois é só comer acompanhado com aquilo que mais gostam: cereais, fruta, compota, etc…

Here’s the English version of this brilliant homemade yogurt method below

How to Make Yogurt Without a Yogurt Maker

This ingenious method transforms simple kitchen equipment into an effective yogurt-making system, proving that you don’t need expensive gadgets to create delicious homemade yogurt. The water bath technique provides gentle, consistent warmth that encourages the beneficial bacteria to multiply and thicken the milk naturally.

What makes this approach particularly successful is the careful temperature control – the 50/50 hot and cold water mixture creates the perfect environment for fermentation without overheating. The 12-hour resting period allows the live cultures to work their magic, transforming ordinary milk into creamy, tangy yogurt. For best results, ensure your starter yogurt contains live active cultures – brands like Activia are recommended for their bifidus content.

Ingredients

  • 800ml semi-skimmed milk
  • 1 pot natural yogurt (I recommend Activia for the bifidus cultures)
  • Powdered milk (optional, for thicker consistency)

Method

  1. In a bowl, combine the milk and yogurt, whisking with an electric mixer until smooth and lump-free. Pour the mixture into individual glasses and cover tightly with cling film (I also used elastic bands to ensure a good seal).
  2. Place the glasses in a heavy-bottomed saucepan and add 50% boiling water and 50% cold water (in my case, this was 4 cups of each, depending on your pan size and number of yogurts).
  3. Important: the glasses should be covered with water up to the yogurt level mark, but not submerged. Cover the pan with its lid and leave to rest for 12 hours.
  4. Then simply enjoy with your favourite toppings: cereals, fruit, jam, etc.