Difference between revisions of "Home yogurt"
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# Heat fan oven to 46°C and place in ceramic bowl to warm. | # 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).<br/> Or pour milk into a litre jug and heat in microwave, for 5 minutes 50 seconds at 1000W. | # Heat milk in a pan to 85°C (just when it starts to boil).<br/> Or pour milk into a litre jug and heat in microwave, for 5 minutes 50 seconds at 1000W. | ||
| − | # Allow to cool to 46°C. | + | # Allow to cool to 46°C - takes at least 30 minutes. |
# Remove warm bowl from oven and pour in milk. | # Remove warm bowl from oven and pour in milk. | ||
# Stir in live yogurt. | # Stir in live yogurt. | ||
Revision as of 21:45, 4 May 2024
Other recipes | Savory sauces and side dishes
Based on How to make yogurt.
Yogurt
Ingredients
- 500ml whole fat milk.
- 15ml powdered milk (optional - for skimmed milk this is essential, for whole milk, not necessary).
- 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).
Or pour milk into a litre jug and heat in microwave, for 5 minutes 50 seconds at 1000W. - Allow to cool to 46°C - takes at least 30 minutes.
- Remove warm bowl from oven and pour in milk.
- Stir in 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 for use over the week.
(If you're being keen, save 45ml to start the next batch off).
