Home yogurt: Difference between revisions
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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]. | 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]. | ||
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= Yogurt = | = Yogurt = | ||
== Ingredients == | == Ingredients == | ||
* 500ml whole fat milk. | * 500ml whole fat or semi-skimmed milk. | ||
* 15ml powdered 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). | * 45ml starter culture yogurt at room temperature. (I'm using Yeo valley). | ||
== Directions == | == Directions == | ||
# Heat | # Heat the 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 35°C - takes at least 40 minutes. | |||
# Allow to cool to | # Heat a convection oven to 40°C and place in a ceramic bowl with the live yogurt to warm. | ||
# Remove warm bowl from oven and pour in milk. | # Remove the warm bowl from the oven and pour in the cooler milk. | ||
# Stir | # Stir through to mix the milk with the live yogurt. | ||
# Return to oven for | # Return to the 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. | |||
If using a yogurt maker: | |||
# Heat the milk in a covered and vented 1 litre pyrex jug for 5 minutes 30 secs in microwave @ 1000W. | |||
# Allow to cool to 35°C. | |||
# Stir in the starter. | |||
# Heat for 22 hours in the yogurt maker at circa 40°C. | |||
# Allow to cool to room temperature for 2 hours before placing in the 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 09:11, 25 May 2026
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 the 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 a convection oven to 40°C and place in a ceramic bowl with the live yogurt to warm.
- Remove the warm bowl from the oven and pour in the cooler milk.
- Stir through to mix the milk with the live yogurt.
- Return to the 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.
If using a yogurt maker:
- Heat the milk in a covered and vented 1 litre pyrex jug for 5 minutes 30 secs in microwave @ 1000W.
- Allow to cool to 35°C.
- Stir in the starter.
- Heat for 22 hours in the yogurt maker at circa 40°C.
- Allow to cool to room temperature for 2 hours before placing in the 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).
