Making Yogurt en Route

In the morning we like to have breakfast with muesli or cruesli with yogurt, a tasty and healthy start to the day. However, (good) yogurt is not available everywhere. That’s why I decided to make yogurt myself.

In the beginning, during our last big trip in southern Africa, I made yogurt with a breeding package that I had obtained from our dairy farmer, Kaasboerderij het Vaartje in Etten-Leur.

After a while I found out that you can easily grow your own yogurt with (good) yogurt from the store.


This is what you need:

  • a thermos flask of 1 liter;
  • 1 liter of whole milk (possibly UHT-milk or milk made from milk powder, that also works great);
  • yogurt-base (here yogurt from the store), about 2-3 tablespoons, more is also allowed;
  • a 1 liter bucket or container in which the yogurt can be stored in the refrigerator;
  • a thermometer (I use an infrared thermometer);
  • a whisk;
  • a pan to heat the milk;

Here in Morocco I bought a packet of 0.5 liters of Raïb Nature yogurt and I use that as the basis for my yogurt cultivation.


Heat about a liter of water to around 70 degrees Celsius and put it in the thermos to pre-heat it.
Warm the milk to 45 degrees Celsius.
Meanwhile, put the yogurt base in a bowl.
Pour a little of the warm milk with the yogurt base and mix well. Pour this mixture back into the milk pan, mix everything well and heat again to 45 gr.C.
Pour the warm water from the thermos flask.
Pour the yogurt mixture into the thermos and let stand for about 8-12 hours. I also pack the can in a blanket to keep the heat.
Pour the yogurt, which already has the desired consistency, into the storage container and put it in the refrigerator.

After a few hours in the fridge, the yogurt can be eaten.

Enjoy your meal.


Next time you can continue to cultivate the homemade yogurt in the manner described above. I do this up to 8 times.

Nota bene

The consistency of the Moroccan yogurt is different from the one we are used to. I myself prefer Dutch, Turkish or Greek yogurt, you can use these as a base just as well.

1 thought on “Making Yogurt en Route”

  1. Now during the ‘lockdown’ in the UK Jackie has followed your recipe and is delighted with the results. We tend to buy plain Greek yogurt a lot. This must be better because it is home made, least that is what we tell ourselves. The next batch we make we will sieve through a muslin cloth as this might well make it slightly thicker. Hopefully. Thank you Sonia for the recipe.


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