Chef's Recipes

Pot-set yoghurt with lemon verbena and blueberries

Australian Gourmet Traveller recipe for pot-set yoghurt with lemon verbena and blueberries by Mike McEnearney from Kitchen by Mike.

By Mike McEnearney
  • 10 mins preparation
  • 10 mins cooking plus incubation, chilling
  • Serves 6 - 8
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Pot-set yoghurt with lemon verbena and blueberries
"Besides the wonderful probiotic benefits of yoghurt, this recipe incorporates the calming benefits of lemon verbena and a side of blueberries, which have the highest capacity of antioxidants of any fruit," says McEnearney. Start this recipe two days ahead to incubate and chill the yoghurt.


  • 1 litre (4 cups) skim milk
  • 1 cup (loosely packed) lemon verbena, leaves and stalks bruised by squeezing, plus extra leaves to serve
  • 50 gm natural yoghurt
  • 200 gm (about 2 punnets) blueberries


  • 1
    Warm milk and lemon verbena in a saucepan over low heat to 92C to kill bacteria, then cool to 37C, add yoghurt and whisk to combine. Strain through a fine sieve and place in 8-10 sterilised jars of 150ml-200ml capacity (or any small jars). Insert a leaf of lemon verbena in each jar so that it peeks out at the top, seal jars with lids and place in a deep container. Place container in an Esky
    or large container with a tight lid. Fill halfway up the sides with 37C-40C water and seal. Stand to incubate, changing water regularly to maintain the warm temperature (15-20 hours). Refrigerate for a day before using. Yoghurt will keep for 2-3 days. Serve with blueberries.