Difference between revisions of "Home yogurt"
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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]. | ||
Revision as of 14:11, 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 46°C - takes at least 40 minutes.
- Heat convection oven to 36°C and place in ceramic bowl with the live yogurt to warm.
- Allow to cool to 36°C - takes at least 10 minutes.
- Remove warm bowl from oven and pour in 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).
