Difference between revisions of "Home yogurt"

From Sam J Wiki
Jump to: navigation, search
(Ingredients)
(Directions)
 
(6 intermediate revisions by the same user not shown)
Line 1: Line 1:
[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]]
+
[[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].
 
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].
Line 10: Line 10:
  
 
== Directions ==
 
== Directions ==
# Heat fan oven to 46°C and place in ceramic bowl to warm.
 
 
# Heat milk in a pan to 85&deg;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&deg;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&deg;C - takes at least 40 minutes.
+
# Allow to cool to 35&deg;C - takes at least 40 minutes.
# Remove warm bowl from oven and pour in milk.
+
# Heat convection oven to 30&deg;C and place in ceramic bowl with the live yogurt to warm.
# Stir in live yogurt.
+
# Remove warm bowl from oven and pour in cooler milk.
# Return to oven for 6hrs.  (A timer over night and then allow to get to room temperature works really well.
+
# 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 stir through your thick, creamy yogurt.  It's ready to eat or store.  Lid and place in fridge for use over the week.
+
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).
 
(If you're being keen, save 45ml to start the next batch off).
  
[[Recipes | Other recipes]]
+
[[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

  1. 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.
  2. Allow to cool to 35°C - takes at least 40 minutes.
  3. Heat convection oven to 30°C and place in ceramic bowl with the live yogurt to warm.
  4. Remove warm bowl from oven and pour in cooler milk.
  5. Stir through to mix the milk with the live yogurt.
  6. 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).

Other recipes | Salad accompaniments