Difference between revisions of "Home yogurt"
From Sam J Wiki
(→Ingredients) |
(→Directions) |
||
| Line 10: | Line 10: | ||
== Directions == | == Directions == | ||
| − | # Heat milk in a pan to 85°C. | + | # Heat fan oven to 46°C and place in ceramic bowl to warm. |
| − | # Allow to cool to | + | # Heat milk in a pan to 85°C (just when it starts to boil). |
| − | # Stir in live yogurt | + | # Allow to cool to 46°C. |
| − | # | + | # Remove warm bowl from oven and pour in milk. |
| + | # Stir in milk powder and live yogurt. | ||
| + | # Return to oven for 7hrs 55 minutes. (A timer over night and then allow to get to room temperature works really well. | ||
| + | |||
| + | Remove from oven and stir through your thick, creamy yogurt. It's ready to eat or store. Lid and place in fridge. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 10:19, 5 February 2024
Other recipes | Savory sauces and side dishes
Based on How to make yogurt.
Yogurt
Ingredients
- 50ml whole fat milk.
- 15ml powdered milk.
- 45ml starter culture yogurt at room temperature. (I'm using Yeo valley).
Directions
- Heat fan oven to 46°C and place in ceramic bowl to warm.
- Heat milk in a pan to 85°C (just when it starts to boil).
- Allow to cool to 46°C.
- Remove warm bowl from oven and pour in milk.
- Stir in milk powder and live yogurt.
- Return to oven for 7hrs 55 minutes. (A timer over night and then allow to get to room temperature works really well.
Remove from oven and stir through your thick, creamy yogurt. It's ready to eat or store. Lid and place in fridge.
