How to Make Yoghurt and Cheese from Milk: Nutritional Benefits Explained

Have you been seeing a lot of reels and videos of people making their own yoghurt and cheese right at home? Learn how to make yoghurt and cheese from milk at home, discover their nutritional benefits, and find practical ways to enjoy dairy as part of a balanced diet.

Milk is one of the most versatile ingredients to have in your kitchen. Not only does it provide calcium and essential vitamins, but can also be transformed into butter, yoghurt and cheese with just a few simple steps. Learning how these foods are made can deepen our understanding and appreciation of what we eat, helping us make more informed decisions about nutrition, food waste, and meal planning.

Most Singaporeans understand that dairy is one of the main sources of calcium and protein, nutrients that many adults may not get enough of. By discovering how milk evolves into different foods, and how they can be made at home, we can find new ways to enjoy dairy as part of a balanced diet.

 

How Milk Becomes Yoghurt and Cheese

How to make Yoghurt from milk

Some dairy products like yoghurt and sour cream are made via fermentation. Active cultures, or friendly bacteria are added into milk, where they feed on lactose, and turn it into lactic acid. This thickens the texture and gives it a tangier taste. For a quick shortcut to make your own yoghurt at home, you can try these simple steps:

1. Heat the milk in a saucepan until it reaches about 82°C. This helps improve the texture of the finished yoghurt. Stir occasionally to prevent scorching.
2. Remove the milk from the heat and allow it to cool to around 43°C to 46°C. If the milk is too hot, it may damage the live cultures.
3. In a small bowl, mix a few spoonfuls of plain yoghurt containing live cultures with a little of the cooled milk. Stir until smooth, then add the mixture back into the rest of the milk.
4. Transfer the milk into a clean container and cover it. Keep it warm and undisturbed for 6 to 12 hours. The longer it ferments, the thicker and tangier the yoghurt will become.
5. Once the yoghurt has set, place it in the refrigerator for several hours to chill and firm up before serving.

 

Tips:

• For thicker, Greek-style yoghurt, strain the yoghurt through a cheesecloth or fine sieve to remove excess whey.
• Save a few spoonfuls of your homemade yoghurt to use as a starter culture for your next batch.
• Enjoy your yoghurt with fresh fruits, granola, honey, nuts, or use it in smoothies, dips, and dressings.

 

 

How to make cheese with milk

Cheese is a product of curdling milk with acids or cultures then separating the curds from the whey. Cheese is one of the more expensive products in supermarkets, so learning to make it at home can help reduce costs. Here is an easy step-by-step guide to making your own cheese at home:

1. The kind of cheese you make depends on the kind of milk you choose. If you are using UHT (ultra-pasturised) milk, you will end up with a more crumbly cheese such as ricotta or cottage cheese. However, if you are using fresh milk or raw milk, you will end up with silkier cheese like mozzarella. 
2. Heat up your milk in a saucepan until it reaches 46℃ to 48℃. Stir continuously to ensure the milk heats evenly.
3. You can add in your acidic or cultured agent once it reaches the temperature mentioned above. Most recipes use vinegar, but you can also use lemon juice or other kinds of acid like Coconut Cider. Coconut Cider has a milder taste and is rich in probiotics and amino acids, which may support gut health and immunity.
4. After adding the acidic agent, the milk will start to curdle and can be removed from the heat. The curds may appear crumbly or silky, depending on the type of cheese.
5. Let the mixture rest for about 15 minutes so the curdling process can complete. You can then strain the cheese from the whey using a strainer lined with cheesecloth. Squeeze out the excess whey and you will have your ball of cheese.
6. If you are making mozzarella cheese, there are a few more steps. Once you have gathered your cheese into a ball, heat it up in the microwave to about 70℃. At this point, the cheese should be soft and stretchy, just the way we like our mozzarella to be. Reshape the cheese into a ball and cool it down in ice water. Pat dry before wrapping in cling film and storing in the fridge.

 

Tips:

• Do not throw out the whey after the cheesemaking process. You can use it in many recipes, even as a substituting buttermilk. You can also use it to make your protein smoothies or cook your rice with it.
• Drizzle some Extra Virgin Olive Oil or Flavoured Olive Oil, salt, and herbs on your home-made ricotta or cottage cheese to make a savoury dipping sauce instantly.

 

 

Different Forms, Different Nutritional Benefits

While they come from the same ingredient, milk, yoghurt, and cheese provide different nutritional benefits due to the different ways they are processed. Milk is known as a good source of calcium, protein, and vitamins, which makes it a convenient way to support bone and overall health. Cheese contains many of the same nutrients but in a more concentrated form. This means that smaller servings of cheese can provide higher amounts of calcium and protein. Yoghurt, on the other hand, has the same benefits as milk while containing live cultures that may support gut health.

Understanding the different nutritional profiles of milk, yoghurt, cheese, and butter will help be more mindful of what you consume. According to Singapore’s dietary recommendations, adults require adequate calcium throughout life to support strong bones and teeth. HPB recommends a daily calcium intake of 800–1,000 mg for healthy adults. Milk, cheese, and yoghurt remain some of the top sources of calcium.

 

Making the Most of Dairy at Home

As we have explored above, milk can turn into more than one ingredient. Milk is no longer used simply for breakfast cereals or to make coffee and tea creamier. However, it remains one of the most commonly wasted ingredients in our fridge. To help ensure you get the most out of your milk, here are some tips you can follow:

1. Use leftover milk before it expires and turn it into simple recipes. If you feel making cheese and yoghurt might be beyond your skills, you can start by making easy recipes such as ice cream.
2. Home-made cheese can be used in your favourite Pasta recipes to make creamy tomato-based pasta sauces or if you’ve made mozzarella, you can use the Pasta Sauce and cheese to make pizzas. 
3. Store home-made yoghurt in air-tight glass containers in the main compartment of the fridge. It will stay fresh for up to 2 weeks.
4. Store leftover whey in preferably glass containers or bottles and keep them refrigerated between uses.

 

 

Milk is one of nature’s wonders that not only provides many nutritional benefits, but can also be transformed into a variety of delightful ingredients, and enjoyed in many ways. Understanding how milk is transformed into different foods and how these can be made at home might even elevate our culinary skills and allow us to discover a hidden talent. We can also reduce spending on multiple ingredients when some can be made right in our kitchen. We can reduce food waste significantly too as leftover milk will be fully utilised and made into different foods. More importantly, it allows us to be more in control of what we eat to better meet our nutritional needs, and how we get them.

 

FAQ: Answering Your Questions About Eating Right

Is milk healthier than cheese?

Milk and cheese both provide calcium and protein. Cheese contains these nutrients in a more concentrated form, while milk is generally lower in calories per serving. As such, neither is inherently “healthier,” and the choice depends on individual dietary needs and preferences.

 

Is it safe to make cheese at home?

Yes, provided you use pasteurised milk, practise good hygiene and store the finished product properly. However, the Singapore Food Agency advises consumers to be mindful of the risks associated with raw milk products.

 

Can people with lactose intolerance still enjoy dairy?

Many people with lactose intolerance can tolerate certain dairy products such as yoghurt, cheese or lactose-free milk, depending on their individual sensitivity.
Note: If you have lactose intolerance, it is best to monitor your body’s response and stop consumption if you feel unwell. Please seek medical advice if you are unsure.