Recipe: Homemade Yoghurt
20 December 2011
Vegetarian, Gluten free
Pot-set organic yoghurt makes itself!
Yoghurt is a staple in many kitchens. It’s also ridiculously easily to make at home without a packet or a fancy yoghurt maker: labour is minimal and the result is immensely rewarding, rich with natural probiotics and free of sugar and milk solids.
The best part is that you will never throw milk away again- and if you buy real unhomogenised milk already you’ll know it tends to sour faster than processed products once opened- so this is a great solution to excess. To make a smaller quantity of yoghurt simply adjust the ratio of milk : yoghurt at 8 : 1.
Yoghurt is often thought of as a breakfast food because it nurtures the digestive system- it’s great with these Poached Pears with Honey & Cinnamon or this Barley & Oat Granola. It’s also a fabulous foil to complex, spiced savouries such as Red Lentil Daal, Spiced Cauliflower Soup with Cashews or drizzled over this Roast Carrot Salad. In this Spelt Banana Bread and this Simple Parsnip Mash yoghurt replaces concentrated fats for a wonderfully rich-but-not-sickly finish.
Ingredients (makes 2.25 L)
2 L whole unhomogenised milk
1 cup natural whole milk yoghurt (we like Marrook Farm, or you can use your own)
1. Preheat oven to its lowest setting (usually about 70 – 100°C).
2. In a large heavy based saucepan heat milk over medium-low temperature to 75°C. If you don’t have a thermometer the milk will begin to steam and the surface will seem ‘active’ at this point. Remove from heat and cool to lukewarm.
3. Place yoghurt in a large mixing bowl. Add 1 cup of milk and whisk to combine. Add the remaining milk and whisk thoroughly to combine. Pour the mixture into sterilised glass jars (fill them right up) and screw on lids. Place in the oven and turn it off.
4. Leave the yoghurt to culture for about 8 hours, turning the oven on to its lowest setting and then immediately off at the 3 hour and 6 hour points. Store in the refridgerator.
* If using gas you can turn the oven’s pilot light on (and leave it on) to maintain the correct temperature instead of turning the oven on and off
** Yoghurt will keep indefinitely- even if the milk is near its use by date it should stay fresh for about a month
*** For thick yoghurt remove the liquid (called whey) that separates from the solids: you can spoon or pour it out. For Greek style yoghurt drain already thick yoghurt in cheesecloth or muslin
**** For flavoured yoghurt add a tablespoon or two of your favourite jam to the bottom of the jar before filling with yoghurt, then stir before serving- you can use this recipe to make a totally homemade strawberry yoghurt!