HOMEMADE YOGHURT

Homemade Yoghurt Yoghurt

Servings: Your choice, depending on how much milk you use.

Hands-on time: 15 mins,Developing time: 4-8 hours.

I had my first attempt at making homemade natural plain yoghurt last weekend. I was over the moon with the final product! And pleased with how absolutely simple it is. I encourage you to give it a go too, so here is a quick guide.

Ingredients: Whole, full-fat milk (I used about 2 litres – it depends on how much yoghurt you want), 1/2 cup natural plain yoghurt (greek is fine too).

Steps: Pour your milk into a sturdy pot and gently heat on the stove, stirring to prevent it from cooking to the bottom. Continue to heat until just before boiling point (I just guessed by feeling the temperature with my finger and noticing a few tiny bubbles on the top). Take it off the heat and let it cool down for about 15 mins, until just warm. Whisk your yoghurt into 1 cup of the warm milk until smooth. Whisk this mixture into the warm milk in the pot. Pop a lid on the pot, and simply let it sit in a warm temperature for 4-8 hours until it has developed into yoghurt – all by itself! I heat my oven to 50 degrees celsius, then turn it off, and let the yoghurt-to-be do it’s thing in the cooling oven. The oven cools pretty slowly and seems to keep it warm enough. Once it is at your desired thick-ness, put it into the fridge in a container and let it cool. If the whey (liquid stuff sitting on top) has separated, just pour it off or, like me, mix it in. It’s that easy. I hope you give it a go!        

Side Story: My very first attempt wasn’t so great – I chose to heat my milk in the slow-cooker liner on the stove… two minutes after I had gotten stuck into the process and thought it was steadily heating up… BANG! The pot exploded and milk swiftly made it’s way from my slow cooker pot to the stove top and bench, like a waterfall. Not just on the stove top – inside the gas fittings and all, so it just bubbled milk when I tried to ignite the gas top. But I persisted, cleaned up my newly formed milk-lake and had a much more successful experience on round two. So, don’t use your slow cooker pot/liner on the stove top. And if first you don’t succeed – tweak it and try again!

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