Domaci jogurt ili kiselo mleko (Homemade buttermilk or yogurt)

If you want to make sour milk - yogurt, or buttermilk or sour cream.

Homemade sour milk - yogurt, buttermilk or sour cream is prepared from two ingredients. Fermentation gives the milk a pleasant, slightly sour aroma and creamy texture, so they are excellent for breakfast, a snack or as an addition to meals.

Tags: for breakfast, for a snack, vegetarian recipe, addition to dishes, with polenta and porridges, with bread and rolls.

Preparation time: 40 minutes.

Fermentation time: 8 to 12 hours.

Cooling time: 4 to 5 hours.

Total preparation time: 12 h 40 minutes - 17 h 40 minutes.

Ingredients: 

• 1 litre of milk
• 250 ml buttermilk or sour milk - yogurt or sour cream.

Buttermilk, sour milk - yogurt and sour cream buy in store.

Preparation:
1. Bring the milk to a boil. 

2. Remove from the heat and place in a bowl of cold water. With occasional stirring, leave to cool - reach a temperature of 37°C, about 15–25 minutes.

If the water is really cold and the pot is wide, it can be 10-15 minutes. It is safest to measure with a thermometer, because the time depends a lot on the pot, the amount of water and the initial temperature of the water.

3. Remove the pot with milk from the cold water. Pour the milk into another pot.

4. In a separate bowl, mix buttermilk or sour milk - yogurt or sour cream with a few spoons of chilled milk, until a smooth mixture is obtained.

5. Pour the whipped mixture into the remaining milk and mix well. Cover with a lid.

6. Put into preheated oven - 50°C and leave until morning.

7. Remove from oven, allow to cool and put sour milk - yogurt or buttermilk or sour cream in the refrigerator 4-5 hours.

Note: instead of steps 3 and 4, you can wrap the yogurt or buttermilk or sour cream in a blanket and leave it until morning. Then leave in the fridge for 4-5 hours.

My mom used to wrap the pot in blanket and left it on bed.

Tips:

• Use whole milk for a creamier texture.
• Don't forget: the milk should be cooled to about 37°C before adding buttermilk, sour milk - yogurt or sour cream.
• Pots and utensils should be thoroughly washed in order for fermentation to succeed.
• During fermentation, do not move the pot or open it.
• After fermentation, be sure to cool the product in the refrigerator for at least 4 to 5 hours before use.
• Store homemade sour milk - yogurt, buttermilk or sour cream in the refrigerator and consume within 3 to 5 days.

• Save some of the finished product to use as a starter culture next time.

FAQ - Frequently asked questions:

1. Can I use store-bought buttermilk?

Yes. It is best to use plain yogurt with live bacterial cultures.

2. Why did the milk fail to curdle?

The most common reason is too high or too low a milk temperature or insufficient fermentation time.

3. Can I use long-life (UHT - ultra-high-temperature milk)?

Yes, you can, but many people find that fresh pasteurized milk gives a better taste and texture.

4. Can I use low-fat milk?

Yes, you can, but the finished product will be thinner and less creamy.

5. How do I know that fermentation is complete?

The milk will thicken and acquire a pleasant, slightly sour smell and taste.

Note on yogurt in the USA

• Since I lived in America for a while, I don't know exactly which buttermilk it was (it was a long time ago :) ), but it didn't taste sour like yogurt from Serbia or former YU countries.
• If you use that yogurt, then in question 5, maybe it won't have a slightly sour smell and taste.
• Regarding the translation of the word for "sour milk", I put "yogurt" for similar reasons. I wanted to take it from the shelf and put it in the basket because it says yogurt, but the packaging is for sour milk or sour cream. The person next to me said: "It's not yogurt, it's sour milk." And so it was. Came back. I tried it, and it's sour milk.

Mini story

I remembered, I don't know if I already wrote. I was in Croatia. I stayed in a hotel. I'm going out to buy something to eat. Fast food, chicken gyros. I want to eat something more. I go to the store to buy yogurt liquid. On the shelf of dairy products I see a small cup, it says yogurt. Great. I don't need a bigger one. I came to the hotel room. I opened the juice. It's solid. What did I take? I was thinking. I look at the packaging, the label and see the words "solid yogurt". Whaaaaaaat? What kind of solid yogurt? So how do I eat now? I went out to the store again to buy a plastic spoon. Ah, I found it in a shop, two spoons of “Cars” , a children's cartoon. They ripped me off. But what am I going to do, I don't want to throw away yogurt. Solid yogurt. 😁

Made many times. I think I can still see the pot wrapped in a blanket on the bed. And words: "Don't touch it. It needs to sleep. Tomorrow it will be ready to eat."

Updated: 09/21/2026

Ako zelite da napravite domace kiselo mleko, jogurt ili kiselu pavlaku.

Domace kiselo mleko, jogurt ili kisela pavlaka pripremaju se od dva sastojka. Fermentacijom mleko dobija prijatnu, blago kiselkastu aromu i kremastu teksturu, pa su odlični za dorucak, uzinu ili kao dodatak jelima.

Oznake: za dorucak, za uzinu, vegetarijanski recept, dodatak jelima, uz kacamak i kase, uz hleb i kifle.

Vreme pripreme: 40 minuta.

Vreme fermentacije: 8 do 12 sati.

Vreme hlađenja: 4 do 5 sati.

Ukupno vreme pripreme: 12 h 40 minuta - 17 h 40 minuta.

Sastojci: 

• 1 litra mleka
• 250 ml jogurta ili kiselog mleka ili kisele pavlake 20% m.m.

Kiselo mleko, jogurt i kiselu pavlaku kupite u prodavnici.

Priprema:
1. Staviti mleko da provri.

2. Pomeriti sa ringle i staviti u sud s hladnom vodom. Uz povremeno mešanje ostaviti da se prohladi - dostigne temperaturu 37°C, oko 15–25 minuta.

Ako je voda bas hladna i sud sirok, moze biti i 10–15 minuta. Najsigurnije je ipak meriti termometrom, jer vreme dosta zavisi od posude, kolicine vode i pocetne temperature vode.

3. Izvaditi sud sa mlekom iz hladne vode. Sipati mleko u drugu šerpu.

4. U posebnoj posudi razmutiti jogurt ili kiselo mleko ili kiselu pavlaku sa nekoliko kasika prohladjenog mleka, dok se ne dobije glatka smesa.

5. Razmucenu smesu sipati u preostalo mleko i dobro promesati. Poklopiti.

6. Staviti u zagrejanu rernu (50°C) i ostaviti do jutra.

7. Izvaditi iz rerne, ostaviti da se ohladi i staviti u frižider 4-5 sati.

Napomena: umesto koraka 3 i 4, mozete kiselo mleko ili jogurt ili kiselu pavlaku umotati u cebe i ostaviti do jutra. Nakon toga ostaviti u frizider na 4-5 sati.

Moja mama je serpu sa kiselim mlekom umotavala u cebe i ostavljala na krevetu. 

Saveti:

• Koristite punomasno mleko za kremastiju teksturu.
• Ne zaboravite: mleko treba da se prohladi na oko 37°C pre dodavanja jogurta, kiselog mleka ili kisele pavlake.
• Posude i pribor treba da budu dobro oprani kako bi fermentacija uspela.
• Tokom fermentacije ne pomerajte posudu i ne otvarajte je.
• Nakon fermentacije obavezno ohladite proizvod u frižideru najmanje 4 do 5 sati pre upotrebe.
• Domace kiselo mleko, jogurt ili kiselu pavlaku čuvajte u frižideru i potrošite u roku od 3 do 5 dana.

• Sačuvajte malo gotovog domaćeg proizvoda kako biste ga sledeći put koristili kao početnu kulturu.

Cesto postavljana pitanja 

1. Da li mogu da koristim kupovni jogurt* (vidi napomenu)? 

Da. Najbolje je koristiti običan jogurt sa živim bakterijskim kulturama.

2. Zašto mleko nije uspelo da se zgusne? 

Najčešći razlog je previsoka ili preniska temperatura mleka ili nedovoljno vreme fermentacije.

3. Da li mogu da koristim dugotrajno mleko? 

Da, možete, ali mnogi smatraju da sveže pasterizovano mleko daje bolji ukus i teksturu.

4. Da li mogu da koristim manje masno mleko? 

Da, možete, ali će gotov proizvod biti ređi i manje kremast.

5. Kako da znam da je fermentacija završena? 

Mleko će se zgusnuti i dobiti prijatan, blago kiselkast miris i ukus.

Napomena za jogurt u USA

• Posto sam, neko vreme zivela u Americi, ne znam tačno koji buttermilk je bio u pitanju (bese davno :) ), ali nije imao kiseli ukus kao jogurt iz Srbije ili ex YU zemalja.
• Ako koristite taj jogurt, onda u pitanju 5, mozda nece biti blago kiselkast miris i ukus.
• Sto se tice prevoda reci za “kiselo mleko” stavila sam “yogurt” i slicnih razloga. Htela sam da uzmem sa police i stavim u korpu jer pise jogurt (yogurt), ali pakovanje ko za kiselo mleko ili pavlaku. Osoba do mene mi rece: “Nije to jogurt, to je kiselo mleko”. I bi tako. Dosli natrag. Probala, i jeste kiselo mleko.

Mini prica

Setih se, ne znam da li sam već pisala. Bila sam u Hrvatskoj. Odsela u hotelu. Izadjem da kupim nesto da jedem. Fast fud, pileći giros. Ma jede mi se jos nesto. Odem u prodavnicu da kupim jogurt. Na polici mlecnih proizvoda vidim malu casu, pise jogurt. Super. Ne treba mi veće. Dodjem u hotelsku sobu. Otvorim i sok. Cvrsto je. Sta sam uzela? Mislim se. Gledam pakovanje, natpis i vidim pise “cvrsti jogurt”. Staaaaaa? Kakav cvrsti jogurt? Pa kako sad da pojedem? Izadjem ponovo do radnje da kupim plasticnu kašičicu. Ah, nadjem u jednoj radnji, dve kašičice auti, onaj deciji crtani film. Odrase me. Al sta cu, ne baca mi se jogurt. Cvrsti jogurt. 😁

Pravljen mnogo puta. Čini mi se da još vidim šerpu zamotanu u cebetu na krevetu. I reci: “Ne diraj. Treba da prespava. Sutra ce biti spremno za jelo”.

Azurirano: 21.09.2026.