Great Recipes Using An Electric Yoghurt Maker
There is something so exciting about opening your fridge and seeing jars of fresh yoghurt you made yourself. It feels more personal, more flavourful and far more satisfying. The Duronic YM1 and YM2 electric yoghurt makers help you create that feeling whenever you want.
Once you try a reliable yoghurt maker machine, the difference hits you straight away. The taste sharpens, the texture improves and you feel like you made a healthier choice. It's like discovering a calmer corner of your own kitchen where you get to decide exactly what goes into every spoonful. In this blog, we will walk you through both machines, what makes them different, and how you can use them to make whole milk, skimmed milk, oat milk and soya milk yoghurt, natural Greek yoghurts and kids yoghurt that disappear from the fridge faster than you expect.
Something interesting is happening across British kitchens. People are reaching for fresher ingredients, cleaner labels and simpler food. Yoghurt is one of the easiest wins, and the Duronic yoghurt makers fit perfectly into this shift. They remove the stress of temperature guessing and turn yoghurt making into a habit you'll look forward to. Both models will deliver consistent results every single time.
This guide gives you the tools to create yoghurt that tastes brighter, creamier and fresher than anything in the supermarket. You will see how the Duronic YM1 and YM2 work, how to choose the right milk for the texture you prefer and how to make Greek yoghurt without preservatives or hidden extras. Once you understand the method, you will never want to go back to shop-bought tubs.
Getting homemade yoghurt right every time takes the right equipment, and that is exactly where our machine shines.
The Difference Between the Duronic YM1 and YM2 Electric Yogurt Makers
Both machines follow the same core principle. They heat milk gently and keep it at a stable fermentation temperature so that your chosen cultures thrive. This is what creates creamy, thick yoghurt.
What changes between the two is the style of batch-making and how you prefer to store your final product.
Duronic YM1: Perfect for Batch Makers
The YM1 is designed for people who like one large batch of yoghurt. It includes a single spacious container where you create your yoghurt in one go. This setup is ideal if you plan to strain your yoghurt to make natural Greek yoghurt or if your household consumes yoghurt quickly. One container means easy pouring, easy straining and minimal washing up. If you enjoy making Greek yoghurt often, the YM1 feels built for you.
Duronic YM2: Flexible Portions for Busy Households
The YM2 offers multiple individual jars so you can create small portions in one cycle. This option suits families who want kids yoghurt, flavoured yoghurt or personalised serving sizes. It is helpful for meal prep, packed lunches or anyone who prefers making several varieties in a single batch. You can fill each jar with a different milk base or flavour, which turns yoghurt making into a personalised experience.
Which One Should You Choose?
If you love Greek yoghurt and prefer larger batches, the YM1 is the stronger choice. If you want variety, small servings and easy portioning, the YM2 fits better.
Both are electric yoghurt makers designed to run quietly and use very little energy, and both create consistent yoghurt every time.
How to Use An Electric Yoghurt Maker
Yoghurt making is simple, but your technique shapes your results.
These steps apply to both the YM1 and YM2 models.
1. Heat your milk to 82ºC. This step improves texture and kills unwanted bacteria.
2. Allow the milk to cool to 45ºC. This prevents killing your starter culture.
3. Add your live yoghurt or starter culture and whisk gently.
4. Pour the mixture into the container or jars.
5. Place them into your yoghurt maker.
6. Set the timer for 8 hours for medium thickness or up to 12 hours for thicker yoghurt.
7. Refrigerate for at least 3 hours before serving.
8. For Greek yoghurt, strain the finished yoghurt through muslin for two hours.
This is the foundation.
Once you understand it, you can adjust thickness, flavour and creaminess to match your preferences.
Choosing the Right Milk for the Texture You Want
Milk choice affects thickness, taste, firmness and how well your yoghurt strains into Greek yoghurt.
• Whole milk: Creamy, thick, good for Greek yoghurt.
• Semi-skimmed milk: Medium thickness, mild flavour.
• Skimmed milk: Light and refreshing.
• Oat milk: Smooth and slightly earthy.
• Soya milk: Firm and creamy, ideal for plant-based Greek yoghurt.
If your goal is natural Greek yoghurt, whole milk or soya milk give you the strongest results.
Whole Milk Yoghurt Recipe
Whole milk creates creamy yoghurt with a naturally rich texture. It is perfect for Greek yoghurt or kids yoghurts because the taste is mild and slightly sweet.
Ingredients:
1 litre whole milk
2 tablespoons natural yoghurt with live cultures
Method:
Heat the milk to 82ºC.
Cool to 45ºC. Mix in the yoghurt.
Pour into the YM1 container or the YM2 jars. Set for 8–10 hours.
Chill, then enjoy.
For Greek yoghurt, strain through muslin for two hours to remove excess whey.
Tip
To make extra thick Greek yoghurt, increase the fermentation time to 12 hours and strain for up to four hours. The YM1 works particularly well for this because the large container makes straining easier.
Skimmed Milk Yoghurt Recipe
Skimmed milk makes lighter yoghurt with a clean, fresh taste.
It contains less natural fat, so the result is not as thick as whole milk yoghurt, but it works brilliantly for everyday breakfasts.
Ingredients:
1 litre skimmed milk
2 tablespoons natural yoghurt with live cultures
Method:
Follow the same heating and cooling steps.
Ferment for 8 to 10 hours.
Chill for at least three hours.
If you prefer a thicker texture, strain lightly for 30 minutes.
Tip:
If your children prefer mild, easy-to-eat yoghurt, skimmed milk yoghurt made in the YM2 jars works well.
You can add fruit puree after fermentation for natural sweetness.
Oat Milk Yoghurt Recipe
Oat milk yoghurt is smooth and gentle with a slightly earthy flavour.
Because oat milk has less protein than dairy milk, you need a thickening agent.
Ingredients:
1 litre oat milk
2 tablespoons yoghurt starter
suitable for plant-based milks
1 tablespoon cornflour
Method:
Heat the oat milk until it begins to steam.
Whisk in cornflour until smooth.
Allow it to cool to 45ºC.
Add the starter culture.
Pour into your yoghurt maker.
Ferment for 10 to 12 hours.
Chill before serving.
Tip:
Oat milk yoghurt is excellent for breakfast bowls.
It works beautifully in the YM2 jars so you can prepare customised flavours in advance.
Soya Milk Yoghurt Recipe
Soya milk contains more protein than oat milk, which helps it create a firmer set.
This recipe produces plant-based yoghurt that is mild and creamy.
Ingredients:
1 litre soya milk
2 tablespoons plant-based yoghurt with live cultures
Method:
Heat the milk until it begins to steam.
Cool to 45ºC. Add the culture.
Ferment for 8 to 10 hours. Chill well.
Tip:
If you want a plant-based Greek yoghurt, strain your soya yoghurt for one hour.
The YM1 makes this process very simple.
How to Make Natural Greek Yoghurt in an Electric Yoghurt Maker
Natural Greek yoghurt is simply strained yoghurt.
The longer you strain it, the thicker it becomes.
hole milk produces the best results, but you can experiment with other milks if you prefer.
1. Make your yoghurt as usual.
2. Line a colander with muslin.
3. Pour the yoghurt in and allow whey to drain.
4. Strain for 2 hours for medium thickness, 4 hours for traditional thickness or overnight for extra thick Greek yoghurt.
The YM1 is ideal for Greek yoghurt because it gives you one large batch that you can pour and strain easily.
The YM2 also works well if you prefer individual jars that you can strain one at a time.
How to Add Flavours Without Affecting Fermentation
Add flavours after fermentation. Never add fruit or sweeteners before the fermentation process because acidity and sugar disrupt the culture.
Here are flavour ideas that suit both machines:
• Honey and vanilla
• Strawberry puree
• Blueberry compote
• Mango puree
• Cinnamon and apple puree
• Dark chocolate flakes for kids yoghurt
If you are using the YM2, you can add these directly into each jar after the yoghurt has chilled.
Why the Duronic YM1 and YM2 Are Worth Using
Consistency is the reason!
Home yoghurt recipes often fail because of temperature changes. The YM1 and YM2 maintain a stable environment so your yoghurt cultures grow beautifully.
You save money, you control your ingredients and you get a healthier product.
An electric yoghurt maker also gives you freedom to experiment.
You can create Greek yoghurt, flavoured yoghurt, kids yoghurt, oat milk yoghurt, soya yoghurt and everything in between.
It is a flexible kitchen tool with a small footprint and low energy usage, which makes it practical for daily use.
