Pot Yogurt

This recipe for pot yogurt has developed over time and now I have 100% success. Always resulting in thick, creamy yogurt every time, regardless of how little or how much I make.

Sometimes I will make as much as 8 kgs at a time, and give extra to my boys when they come over with their wives on family night. But, still as a family of three at home, we would eat at least 2ks a week of this natural thick yogurt.

It is called pot yogurt because the ingredients are mixed and poured into a pot to set at a temperature of 45 Deg C. My secret that makes the yogurt set every time is that I use my oven set at 45 Deg, resulting in a consistent temperature.

The yogurt is usually ready after 6 hours, but I often leave it in overnight and put it in the fridge in the morning.

Another secret, that makes this yogurt recipe so easy is UHT milk. No more heating the milk to the correct temperature before adding in the starter. Simply start with UHT milk and the manufacturer has done the hard work for you. The Ultra Heat Treatment prepares the milk ready for the starter to do it’s work.

Always make sure you keep around 500g of the last batch of yogurt, ready for the next batch.

How to make Pot Yogurt

You will need a good 2 liter jug that pours will and a whisk. You can increase the qty, by using the same ratio. I keep old bought yogurt containers and use these when making yogurt.

yogurt ingredients

Pour 1 liter of UHT milk into the jug, and add 2 tlbs of yogurt and 6 scoops (2 cups) of skim milk powder. Whisk together till well mixed.

mix the milk and yogurt

Add in more UHT milk to make up to 2 liters.

Pour into sterilized containers you are going to use to set your pot yogurt.

Repeat with more UHT milk, yogurt and skimmed milk powder, mix well and add more UHT milk to make 2 litres.

Top up the yogurt pots with the yogurt mixture.

To set the pot yogurt, heat the oven to 45 Deg C and place the pots on a wire rack in the middle or towards the bottom of the oven. Leave to set for about 6 hours, and your pot yogurt should be set and ready to cool.

Test the yogurt by removing the lid and gently tipping the pot. The yogurt should be firm and completely set. If not, the return it to the oven and test again in a couple of hours.

I often put it in the oven in the early afternoon, and turn off the oven before I go to bed and the yogurt is ready to be cooled in the refrigerator in the morning.

Do remember, usually the longer the yogurt takes to set, the sourer the yogurt is. I find a nice plain natural yogurt takes about 6 hours in the oven.


Pot Yoghurt

An easy recipe for natural set, thick pot yogurt.
5 from 3 votes
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Side Dish
Cuisine Persian
Servings 5 kg
Calories 834 kcal


  • 4 liters UHT full cream milk
  • 3 cups skim milk powder
  • 500 gram natural set plain yogurt


  • Ensure all utensils are well cleaned and pour boiling water over them before using.
  • In a jug, whisk the powdered milk into the UHT milk until well mixed.
  • Add in the natural set yoghurt and whisk until well mixed.
  • Pour into a clean 2 litre container that has a good seal.
  • Leave to set in a warm place for about 6 – 12 hours.


Calories: 834kcalCarbohydrates: 83gProtein: 58gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 127mgSodium: 770mgPotassium: 2767mgSugar: 84gVitamin A: 3109IUVitamin C: 6mgCalcium: 2104mgIron: 1mg
Keyword yoghurt, yogurt
Tried this recipe?Let us know how it was!

This natural pot yogurt is great as a base for dips. Use it to make Tzaki and Borani Esfenaj