"I see, packed yogurt" found at the 100-yen shop Can Do. It's just a tapper at first glance, but you can make yogurt by mixing a small amount of yogurt with milk and leaving it to stand. No inoculum is required. I was curious, so I actually tried it!

I see pack yogurt

A 2-piece set of a container and a spoon. In both cases, disinfect with boiling water before use to avoid germs.


Mix 3 teaspoons (1 teaspoon) of commercially available yogurt and 500 ml of milk in a container and mix well. I didn't specify it, but I wondered if the plane was good.




All you have to do is cover it and leave it alone. At this time, lightly close the lid and place it at 20 to 30 ° C (86 ° F) and out of direct sunlight . It is a necessary condition for fermentation.



After 10 to 24 hours, when the surface hardens, the yogurt is ready. There is a wide range of time to leave, so shake the container as appropriate to check the degree of solidification. This time it was completed in 24 hours.



Immediately put the finished yogurt in the refrigerator. If left at room temperature as it is, fermentation may proceed further and worsen. It is important to determine the timing.

The chilled yogurt tastes no different from the commercial products. The mouthfeel is smooth and perfect. It's also interesting that the flavor may change slightly depending on the milk used! I'm glad if you have a favorite milk brand.


You can make yogurt with processed milk such as low-fat milk, but it may be hard to clump or have a strong acidity. We recommend using unadjusted milk as much as possible.

I was also able to increase the amount based on the yogurt I made, but the impression is that it gradually becomes harder to solidify. It seems better to keep it as a grandchild and prepare a new seed of commercially available yogurt.

If you make it from milk, it's a little cheaper than buying it in a pack. If you consume a lot of yogurt, why not try it!