Difference between revisions of "Home yogurt"
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== Directions == | == Directions == | ||
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# 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 | + | # Allow to cool to 46°C - takes at least 40 minutes. |
| + | # Heat convection oven to 36°C and place in ceramic bowl to warm. | ||
| + | # Allow to cool to 36°C - takes at least 10 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. | ||
# Return to oven for 16hrs. (A timer over night and then allow to get to room temperature works really well. | # Return to oven for 16hrs. (A timer over night and then allow to get to room temperature works really well. | ||
| − | Remove from oven and | + | Remove from oven and place in fridge. When you get it out the next morning you will serve up your thick, creamy 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]] | ||
Revision as of 18:15, 22 October 2024
Other recipes | Savory sauces and side dishes
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 to warm.
- Allow to cool to 36°C - takes at least 10 minutes.
- Remove warm bowl from oven and pour in milk.
- Stir in 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 yogurt. Use over the week.
(If you're being keen, save 45ml to start the next batch off).
