Difference between revisions of "Home yogurt"
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| − | [[Recipes | Other recipes]] | [[Recipes# | + | [[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments | Salad accompaniments]] |
| − | + | Based on [https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-make-yoghurt-make-your-own?fbclid=IwAR1SiehV_oDv7xEkws1Bpt4O-yGs-fOuM4LgJKO4ki8ars1LYenkyb698Lg How to make yogurt]. | |
= Yogurt = | = Yogurt = | ||
== Ingredients == | == Ingredients == | ||
| − | * 500ml whole fat milk. | + | * 500ml whole fat or semi-skimmed milk. |
| − | * 45ml starter culture yogurt at room temperature. | + | * 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 == | == Directions == | ||
| − | # Heat milk in a pan to 85°C. | + | # 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 | + | # Allow to cool to 35°C - takes at least 40 minutes. |
| − | # | + | # Heat convection oven to 30°C and place in ceramic bowl with the live yogurt to warm. |
| − | # | + | # Remove warm bowl from oven and pour in cooler milk. |
| + | # Stir through to mix the milk with the live yogurt. | ||
| + | # Return to oven for 16hrs. (A timer over night and then allow to get to room temperature works really well. | ||
| − | [[Recipes | Other recipes]] | + | Remove from oven and place in fridge. When you get it out the next morning you will serve up your thick, creamy, greek style yogurt. Use over the week. |
| + | |||
| + | (If you're being keen, save 45ml to start the next batch off). | ||
| + | |||
| + | [[Recipes | Other recipes]] | [[Recipes#Salads_and_cold_condiments | Salad accompaniments]] | ||
Latest revision as of 14:18, 30 November 2024
Other recipes | Salad accompaniments
Based on How to make yogurt.
Yogurt
Ingredients
- 500ml whole fat or semi-skimmed 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 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 35°C - takes at least 40 minutes.
- Heat convection oven to 30°C and place in ceramic bowl with the live yogurt to warm.
- Remove warm bowl from oven and pour in cooler milk.
- Stir through to mix the milk with the live yogurt.
- Return to oven for 16hrs. (A timer over night and then allow to get to room temperature works really well.
Remove from oven and place in fridge. When you get it out the next morning you will serve up your thick, creamy, greek style yogurt. Use over the week.
(If you're being keen, save 45ml to start the next batch off).
