Browse All Recipes

Homemade yoghurt with strawberry and watermelon salad

Australian Gourmet Traveller recipe for homemade yoghurt with strawberry and watermelon salad.

By Lisa Featherby
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Homemade yoghurt with strawberry and watermelon salad
The trick to successful homemade yoghurt is keeping the equipment as clean as possible to prevent foreign bacteria from getting into the mix. Yoghurt starters are available from health-food shops, but a small amount of biodynamic yoghurt also works really well. You'll need to begin this recipe 1-2 days ahead.


  • 1 litre organic milk (4 cups)
  • 100 gm biodynamic yoghurt
Strawberry and watermelon salad
  • 500 gm strawberries (2 punnets), diced
  • 600 gm watermelon, diced
  • 2 tbsp pure icing sugar
  • Juice of 1 lemon
  • To Serve: honey, such as organic leatherwood


  • 1
    For yoghurt, bring milk to 41-48C in a saucepan over medium heat. The milk should be slightly hotter than lukewarm. Add yoghurt and whisk to combine, then transfer to a 1.2-litre sterilised yoghurt pot or jar, cover and stand in a draught-free place until yoghurt thickens (8-10 hours). Transfer to a muslin-lined sieve placed over a bowl and refrigerate until thickened (overnight). Yoghurt will keep refrigerated for 2 days.
  • 2
    For strawberry and watermelon salad, combine ingredients in a bowl. Serve with yoghurt and honey.