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Recipe

Homemade yoghurt

Wendyl takes you through a step by step process to make your own yoghurt.

Jan 26, 2014 12:00am
  • 1 hr cooking
  • Serves 6
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Ingredients

homemade Yoghurt
  • 900 millilitre milk
  • 4 tablespoon live culture yoghurt (check it has live cultures such as acidophilus and is not sweetened. it should be tart tasting and may contain small lumps)
  • 2 tablespoon whole milk powder (this is optional, but it makes the yoghurt a bit thicker)

Method

  • 1
    Heat the milk to scalding, then set aside to cool until it is lukewarm.
  • 2
    Add the yoghurt and the milk powder, and mix to thoroughly combine. Place the mixture in the yoghurt maker and leave to set. Alternatively, you can pour it into a glass jar and immediately wrap in blankets.
  • 3
    Transfer to a warm place and leave for six hours, or overnight, to set.

Notes

You can use this recipe with or without a yoghurt maker. A yoghurt maker keeps the culture at an even temperature and takes six or seven hours for the yoghurt to set. Alternatively, you can pour the mixture into a large, sterilised glass jar, then wrap it up in blankets or towels to insulate warmth. Place the wrapped jar in a warm place, such as a hot water cupboard, and leave for six hours or overnight to set. * When you begin to run out, reserve 4 tablespoons of the yoghurt to use as the starter for your next batch.

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