HOMEMADE YOGHURT
Friday, February 27, 2015Homemade is usually always better (expect wine, homemade wine is usually awful!).
I have wanted to make my own yogurt for a while now and now that I am doing it I have no idea why I waited so long. It's easy and super tasty.
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HOMEMADE YOGHURT
WHAT YOU NEED
- 400ml milk (I used 2% milk)
- 20g dried skimmed milk powder
- 2 heaped tbsp live, plain yoghurt (I used a 2% yogurt)
- thermomoeter
- wide necked thermos flask, pre-warmed with boiling water
WHAT YOU DO
Pour the milk into a saucepan and whisk in the milk powder.
Place the pan over a medium heat and stand a cooking thermometer in it. Stir gently, watching the thermometer carefully until the temperature reaches 46°C.
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Take the saucepan off the heat and check the temperature. If the milk has gone above 46°C, stir the milk until the temperature drops back.
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Check the yoghurt after 6-8 hours, or leave it overnight. If it's still runny, leave it wrapped up in a nice warm place for another 1-2 hours. When it has thickened and looks set, pour it into a clean container, seal and refrigerate.
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This makes a great, tangy yoghurt that is the perfect base for so many things. It's delicious with a splash of vanilla sugar or with berries and crunchy granola.
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Here I added blackberries, blueberries, chia seeds, hemp seeds and drizzled it with warm honey.
Try it yourself. It's a great weekend project for any budding home cook.
Take the saucepan off the heat and check the temperature. If the milk has gone above 46°C, stir the milk until the temperature drops back.
Whisk in the live yoghurt. The bacteria starts to work on the fresh milk, converting it into yoghurt.
Pour the mixture into a warmed, wide-mouthed Thermos flask and seal. Feel free to adjust the quantity of yoghurt you make based on how big your flask is. This recipe fits perfectly in my flask.
Pour the mixture into a warmed, wide-mouthed Thermos flask and seal. Feel free to adjust the quantity of yoghurt you make based on how big your flask is. This recipe fits perfectly in my flask.
Check the yoghurt after 6-8 hours, or leave it overnight. If it's still runny, leave it wrapped up in a nice warm place for another 1-2 hours. When it has thickened and looks set, pour it into a clean container, seal and refrigerate.
NOTE: Don't forget to start making a new batch of yoghurt before you run out. You need a little bit of this one to feed the next one.
This makes a great, tangy yoghurt that is the perfect base for so many things. It's delicious with a splash of vanilla sugar or with berries and crunchy granola.
Here I added blackberries, blueberries, chia seeds, hemp seeds and drizzled it with warm honey.
Try it yourself. It's a great weekend project for any budding home cook.
4 comments
I am intrigued to make homemade yogurt, thank you for sharing this!!
ReplyDeleteHi, thanks for these thorough instructions with great photos! I really love yogurt and have been using my Cuisinart yogurt maker so much but I'm going to try out this home made yogurt!
ReplyDeleteThanks again!
Hey Elyse-- I am also an Elyse! Actually, it's my middles name. Still, it's not often I run into another. :D I have a few questions: What is the purpose of the powdered milk in the process? What kind of live pain yoghurt base do you recommend I start mine with (I know that later I would just use the last bit of what I made to start the next batch)? Would I see a difference if I used pasteurized vs non-pasteurized milk? Thanks! Love the blog by the way, been Pinning you like mad. ;)
ReplyDeleteHello there! The powdered milk helps the yoghurt set thick rather than being super runny! You can use any plain live yoghurt. You only need a little bit to get you started and then before you run out of your homemade batch you use a little to get the next batch started. In terms of pasteurization check out this link http://www.wisegeek.com/what-is-unpasteurized-yogurt.htm#didyouknowout
DeleteHappy yoghurt making!
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