Home made yoghurt
I recently learnt to make yoghurt, and I am so inspired by how easy it is that I have to share! Make it in the evening, when you have a spare 20 minutes or so, and it will be ready to eat the next day.
You need:
4 cups milk (whole or reduced fat)
2 tablespoons of your favourite plain yoghurt (make sure it has active cultures)
An instant-read cooking thermometer
A glass jar with a screw-on lid
Heat the milk in a medium sized heavy saucepan until it is foamy and steaming, but not boiling (about 180oF/80oC). Remove from heat and allow to cool to about 115oF/45oC. Briskly whisk in the yoghurt. Pour into the jar and wrap it in a teatowel or cover it with a tea cosy to keep it warm. Leave undisturbed for 5 hours or overnight. Refrigerate. Will keep for up to a week.
Amazing!
Note: you can use your home made yoghurt as the starter culture for the next batch, but every now and then you should get a fresh starter to keep it working well.
You need:
4 cups milk (whole or reduced fat)
2 tablespoons of your favourite plain yoghurt (make sure it has active cultures)
An instant-read cooking thermometer
A glass jar with a screw-on lid
Heat the milk in a medium sized heavy saucepan until it is foamy and steaming, but not boiling (about 180oF/80oC). Remove from heat and allow to cool to about 115oF/45oC. Briskly whisk in the yoghurt. Pour into the jar and wrap it in a teatowel or cover it with a tea cosy to keep it warm. Leave undisturbed for 5 hours or overnight. Refrigerate. Will keep for up to a week.
Amazing!
Note: you can use your home made yoghurt as the starter culture for the next batch, but every now and then you should get a fresh starter to keep it working well.
posted by Dan & Alex on Tour | 8:58 AM
1 Comments:
A woman at the farmer's market jinxed me. I was talking to her about how wonderfully easy it is to make yoghurt, and she said "You do get the occasional disaster though." Not me, uh-uh. Until Yesterday. Runny, stringy weird semi-food. Blerk. I'm not sure what I did wrong, but if I figure it out, I'll add a cautionary note to the recipe.
Post a Comment
<< Home