Use your kombucha to make yoghurt? Why yes, yes you can.

DIY recipe for Kombucha yoghurt. Make yogurt iwth a kombucha scoby. Kombucha Research. Kombucha Science.
Note: This picture isn’t of kombucha yoghurt. I’m not sure what it is. Some sort of lemon parfait maybe? Looks good, though. Scroll further down for pictures of actual kombucha yoghurt.

Did you know you can make your own kombucha yogurt? Homemade kombucha scoby yogurt is surprisingly simple.

If you’ve spent any time at all on a kombucha or general fermented foods forum, you will know the huge variety of fermentation cultures that are out there.

If you’re looking for fermented vegetable recipes, you’ll be hearing about saurkraut,  kimchi, cortido, kvass, dill pickles. If you want something fizzy to drink, there’s kombucha, jun, and water kefir.

If you want a dairy ferment, there’s milk kefir, lassi, ordinary yogurt (or yoghurt – depending on where you live. I slide between the two spellings.) and Caspian Sea yogurt (sometimes known as Caucasian yogurt). There’s the coconut milk versions of each of them, too.  And that’s not even touching on the cheese options available.

Related: What is Milk Kefir?

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Then there’s the whole vast array of fermented grains, which are all variations of sourdough of one type or another. (Read about using kombucha to make really easy sourdough in this great article.)

And of course, all these cultures have different recipes, different culturing conditions, and can be very vulnerable to cross-contamination.

It can all get very, very confusing and overwhelming.

What if you’re already familiar with how to make kombucha from a scoby, but you’d like to try your hand at some dairy ferments?

Of course, you can source some milk kefir grains (price kefir grains here), maybe try making milk kefir yogurt, or go get a starter culture for yogurt (see what Amazon stocks here).

But can you also just use your kombucha? Will the good microbes in the kombucha work to ferment the dairy?

Today I’m looking at a pair of research papers that say yes. Yes, you can.

If you want to skip reading the research and get straight to the recipe and instructions, scroll on down to the “But Does it Actually Work” header 🙂

Related: Make Ayran – a traditional Turkish yogurt drink

The research papers

Low energy Kombucha fermented milk-based beverages, by Malbasa et al, (2008)

Lactose fermentation by Kombucha – a process to obtain new milk-based beverages, by Ilicic et al, (2011)

These research papers both come out of a laboratory at the University of Novi Sad, in Serbia. Unlike the research papers I usually look at, this is food technology research. Which means the researchers are mainly concerned with how they can make new food products, and whether or not consumers will like the food enough to buy it.

Consequently, the research is not about whether or not the kombucha yogurt is any good for you. They pretty much take that on face value, based on the other research that has gone into kombucha – they’re producing a fermented dairy product made from a known probiotic, and assume it to be at least as probiotic as yogurt. Which I think is a totally fair assumption.

What they do spend time looking into is how to make a good yogurt out of this stuff. How long should you leave kombucha yogurt to ferment? How acidic does it get, and how quickly? Is 1% fat milk better than 2% fat? What temperature is best? Which method gives the better consistency? Which tastes better? Which gives a good ‘mouth feel’?

So, what did they find?

Basically. they found that kombucha works pretty well to ferment dairy milk. mleko-w-dzbanku

They tried it with milk of 1% fat and 2% fat, and found that the 2% fat milk gave a better all over product.

They also tried it with different amounts of kombucha as the starting culture, and found that it didn’t matter at all whether you added 10%, 15% or 20% of the volume to the milk – the results were the same.

In one of the papers, the scientists refer back to some of their previous research into how kombucha ferments sucrose, and state that the temperature of the ferment is also not very significant.

They consider the most significant factor to be time. It’s important to leave your ferment for long enough for the process to finish. When you’re making kombucha with a scoby, this can be up to a week. But when making kombucha yogurt, the process is comparatively very fast. When they fermented the milk at 42degC (108degF) it only took 6 to 7 hours to get a good yogurt.

What makes kombucha yogurt worth doing?

The finding that I found to be most interesting was that when kombucha is grown in milk, there is very little alcohol produced.

In normal kombucha, the final percentage of alcohol is usually between 0.5% and 1.5% – not very much, but enough that it’s important to know it is there. Some people can’t have any alcohol at all, due to health concerns, and so kombucha is not a drink they can have.

This research group refers to another research paper which looks at how the kombucha scoby uses different types of sugars. Ordinary kombucha is brewed using plain white sugar – also known as sucrose. According to this other research, when kombucha ferments lactose (the sugar found in milk), little to no alcohol is produced.

I am very keen to get my hands on this research paper, as people are often asking about using different types of sugar with their kombucha, and it would be great to have some concrete information to share with them. Sadly, it looks like the paper is in German, and available by subscription only, so it’s not looking likely. (Edit to add: I got hold of it! I discuss it here)

Personally, I also think it’s worth trying out this new thing because you can!  Just like when we tried out kombucha to see if it would work as a sourdough starter (hint: it does), you might find that this makes better yogurt than you’ve been able to achieve any other way. Or you might hate it. But you won’t know until you try.

I know for me, it’s handy to know that if I want some plain, unsweetened yogurt for any reason, then I can easily make some up overnight, even if I don’t have any already in the fridge.

Related: Use your spare scobys for jerky or fruit leather.

But does it actually work?

Well, dear readers, you’ll be pleased to know that I have put this recipe to the test.

Here is my recipe for homemade kombucha yogurt, complete with photos and little notes that I made along the way (scroll down for those).

DIY Kombucha yogurt. Make yoghurt with a kombucha scoby. Kombucha science. Kombucha research.

  1. Sterilize your jar(s).
    • Okay, so I don’t usually bother to sterilize my yogurt jar, so long as it has been washed in hot water or just come out of the dishwasher. But because I was doing this for science, I decided to do it properly. I have an old microwave sterilizer from back when my toddler was a baby and needed supplemental feeding, so I used that. (Here’s an example of what I mean) Scalding the jars with boiling water would work fine too, for this recipe.
    • I used two slightly-larger-than-pint-sized jars, and fermented half the milk in each, because I wanted to see if there was any difference between adding liquid kombucha to the milk or adding a scoby.
    • I used 3% fat milk, because that is what we had in the fridge.scald milk. how to make kombucha yoghurt. make yogurt from a kombucha scoby
  2. Scald 1 Liter of milk (1 quart) by heating it on the stovetop to 85degC (180degF). I used a dairy thermometer because I have one. But if you don’t, heat the milk until it is thick and frothy, but not boiling. Then remove it
    from the heat.kombucha yoghurt. how to make yogurt with a kombucha scoby. kombucha research
  3. Let the milk cool to about 45degC (115degF) and pour into your jar.
    • If you don’t have a thermometer, let it cool until it is about ‘hot bath’ temperature – you should be able to hold it without being burned.
  4. Add the kombucha.
    • If using liquid kombucha, add about 10% of your total volume. For instance, I added 50mL of kombucha to ferment 500mL of milk. You’ll need to do your own math to work that out if you’re using weird non-metric measurements, sorry! It’s about three tablespoons for half a quart.
    • Or, since if you’re reading this blog you’re likely to have an overabundance of kombucha scobys in your house anyway, add a scoby to the milk.
    • As you will see, the scoby worked much better than the liquid kombucha. If you have access to a spare scoby, use it.
    • Cover with a clean cloth or paper towel.
    • Kombucha yoghurt. How to make yogurt with a kombucha scoby. kombucha science. kombucha recipe. kombucha research
  5. Place the milk cultures in a warm place to ferment.
    • I stuck mine in the oven, and turned the oven on very very low for about 10 minutes before turning it off and leaving the door shut. Every 3 to 4 hours I turned the oven on again to keep it warm. I stuck the thermometer in there too, and it says the temperature ranged between low 20s (degC), or about 70degF, and 45degC (about 113degF)
    • After 9 hours, my ferments were still just as runny as milk, but they did smell fermenty. When this happens to me with normal yogurt, it usually comes right if I just leave them alone in a warm place for a whole lot longer. So I did.
    • In all, it took about 24 hours for the yogurt to set nicely. I didn’t get up in the night to reheat the oven (!), but when I checked on the ferments at breakfast time I decided they still needed a little longer, so heated it up to about 42degC (110degF) again and then turned it off, keeping the oven door shut. They were nicely finished by the time we got back from the Saturday morning music lessons and sports games, about 11am – roughly the same time that I had got them started the day before.
  6.  Stop fermentation by putting the yogurt in the refrigerator. But eat it quickly for maximum probiotics, because lactic acid bacteria might not cope so well in the fridge. See this post about kombucha refrigeration for more details.

Get everything you need:

And what were the results?

After a 24 hour ferment, I had two jars of quite decent yogurt.

Kombucha yogurt recipe. DIY yoghurt with a kombucha scoby. Kombucha research. Kombucha dairy products. kombucha science.

But if I had to choose between them, the batch I made using the scoby was the definite winner. It was thick, creamy and utterly delicious.

The one made with liquid kombucha was a little bit … slimy. This has happened to me with ordinary homemade yogurt in the past, and it seems to happen when the ferment takes a bit long to get going. With normal yogurt I usually blame it on the milk being too cold when I start, or the jar getting too cold, but I know that wasn’t the problem this time. I think it was that the 50mL of liquid kombucha was just too small an amount of starter culture.

Why did I get a different result to the researchers? Well, for a start we have different kombucha scobys. And, as we all know, each scoby is a slightly different mix of microbes. It may be that their scoby was just a bit more vigorous than mine.

Also, I just grabbed the kombucha that was sitting on the bench ready to drink. Currently, we’re only letting the kombucha brew for about 4 days before bottling it, whereas the brew used in the research papers had fermented for a full 6 days at 29degC (84degF). So their liquid kombucha would have been much stronger than mine.

But the scoby-made yogurt was excellent. So all in all, a great success! I will definitely be using this recipe again in the future.

And don’t worry, I didn’t let the slimy yogurt go to waste. If you ever get a batch of dairy ferment that is a bit of a dud, you can use it to replace buttermilk or sour milk in a baking recipe – just thin it down with a bit of milk if necessary.

I used it to make a delicious batch of yoghurt and banana muffins for our afternoon tea.

kombucha yogurt baking

Kombucha yogurt. Make your own yoghurt from kombucha scoby. How to make yogurt. Probiotic. Easy DIY recipe.

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By stacey

Stacey lives and works in the South Island of New Zealand with her husband, their 4 children, 4 hens, and a rabbit that they secretly think must have watched Monty Python's Holy Grail movie.


  1. Good day
    Thanks for this wonderful information. I am going to make it tonight, but with almond and coconut milk.

      1. Hi Nicola, I haven’t tried it myself, but in a fermenter’s group on facebook recently I came across a few people who have successfully used a scoby to make coconut yogurt. Its definitely worth a try!

  2. My daughter can only drink lactose free milk. I will be giving this a shot. Just wondering on your input of adding in flavor?
    Plain is great for baking but I don’t think I will get my toddler excited about it.

    1. Just like ordinary yoghurt, you can sweeten it or add a fruit flavour of your choice. Personally I quite like the pureed fruit options and a bit of maple syrup or honey to sweeten, but have a play with your toddler’s favourite flavours and see what you come up with!

  3. My kombucha made cheese not yogurt. It curdled instantly. Was it too acidic and that why it did that? It’s ricotta cheese, which I will use in some way, so it’s not a waste.

    1. Oh interesting! Yes, I’m guessing it was too acidic, since you got ricotta cheese. You could try adding a lot less, or add just a bit of your scoby instead?

      Good luck!

    1. HI Jennifer, Yep, I just discard mine after making yoghurt. You could rinse it off and use it again, probably, but I’ve always got so many spare scobys from making kombucha that I haven’t tried that.

  4. Thank you so much for this. I’m going to try it out. Can you confirm if lactose intolerant people can eat this yoghurt? We also don’t get fresh milk here so I’m going to be trying it with UHT milk.

  5. Great article! I just typed in “can a scoby be used to make buttermilk” and up popped your article, and it answered all my questions. It was so concise and easy to understand. I’m going to try it tomorrow. My husband drinks a lot of buttermilk for digestion, and I like to eat and drink a lot of fermented foods for the probiotics so I was just curious if I could make my own. Thanks so much!

  6. Lo estoy haciendo ahora. 630 ml de leche de coco (vamos a ver si resulta con esta bebida vegetal) + 63 ml de kombucha + scoby. Por el momento se ha separado el liquido. Y esto pasó en minutos.

  7. Hi. Is mine overdone as mine is like having white portion on top and water layer at bottom? I am thinking of taking a pic for you to see.

    1. Hi Lee, sounds like your yogurt has progressed all the way to separating into curds. This happens when the acidity rises high enough to split the milk. You can either give it a good stir and see if it mixes back together (it probably won’t but sometimes it does). Or you can drain the whey out and eat the curds like a yogurt-cheese or labneh. It makes pretty awesome labneh, so don’t be too disappointed!

  8. Hello to whom it may concern
    May i ask what to do with the scooby that been in the milk. Would be a shame to just throw the milk scooby out.

  9. Hello Stacey,
    do you think this could work with heavy cream also? I am on a ketogenic diet, try to minimize all sugars, so I would rather use heavy cream than milk (or maybe ratio 50/50%?). Everything tastes better with more fat in it 🙂 I do not want to waste one of my “scobabies”. Is it worth to try?
    Greetings from Germany

  10. Hello ! Thank you for the info. I am just thinking today Kombucha is basically a ferment mother, hence I am tempted to make Yogurt from it . But I want to make sure then I did Google research and it take me to here. Appreciated your article so much! I did it today, I think I put too much Scobi from my Kombucha and I do not make them warm. I just let them in the room temparature and let it ferment naturally. I am not sure if that is ok or not. I will check tomorrow and let you know

  11. Love all the information in this post. I’ve read over it a couple times and tried my first batch using unsweetened coconut milk (not canned) today. Unsure how the end product will be due to the lac of lactose (sugar). But made a few tweaks to hopefully work around that. Fingers crossed 🤞

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