Homemade Honey Yoghurt


  • 4 Cups milk
  • 4 tablespoons homemade or storebought natural yogurt with live enzymes
  • ¼ cup manuka honey


  1. Place milk in a large pot and heat until it just reaches boiling point. Remove from heat, transfer to a large, sterilised jar, cover and allow to cool until luke warm.
  2. Whisk natural yogurt into cooled milk. Either transfer to a thermos or place the jar in a big pot of warm water, cover and stand in a warm place, (hot water cupboard)for 8-10 hours without moving. The longer you leave it, the thicker it will become.
  3. Once set, stir through ¼ cup of honey, (more or less depending on how sweet you like your yoghurt) chill for 4 hours before dolloping over your favourite dish or simply enjoying by the spoonful.