(A guest post by my husband, Stephen. He started making our yogurt a few weeks ago and though I was skeptical at first, it’s lovely stuff. Remember, he’s a scientician. It’s good for your guts and good for your skin, sometimes I apply it as a mask for 5-10 minutes.)
Making yoghurt at home is neither difficult, nor expensive. Here’s how to do it:
· Fresh Milk (ordinary kind from the grocery)
· ‘Starter’ (fresh yoghurt; check the ingredients to make sure it’s live culture)
· Large Pot
· Jars to set yoghurt in
Optional: Candy thermometer.
Sterilise your jars. Get them on the boil for 10 minutes in your large pot. Leave them in the water until they’re needed.
In the meantime, add milk to the saucepan and heat it slowly to around 85 – 90 °C (185 F) or until it starts to froth. Stir frequently and keep it there for around 10 minutes. The aim is to scald the milk, not to boil it.
Place the saucepan in a cold water bath in the sink to cool it down to around 40° (roughly body temp).
Once the milk is lukewarm add your starter. You’ll need about a heaped tablespoon per litre. Stir thoroughly so no lumps remain.
Pour the mixture into the sterile jars, put the lids on and place them in a luke-warm water bath in the sink. The water should be around 40°.
Let them incubate for 6-12 hours. Top up the water bath every now and then with warm water. Longer incubation means thicker and sharper flavoured yoghurt.
Place the jars in the fridge and you’ll have fresh homemade yoghurt in the morning.
Things to try:
· Creamy yoghurt can be achieved by adding skim milk powder to the milk.
· Try it as a substitute for sour cream or mayonnaise.
· Before refrigerating, you can make labneh by pouring on to muslin and hanging it overnight. Use it like you would cream cheese.
· Stir in honey and vanilla or your favourite fruit.
· Great with curries, for flavour and as an oral fire extinguisher.
Thank you, Stephen, both for making my breakfast yogurt for me and writing such a lovely clear tutorial!