Homemade Yoghurt
It is so simple to make your own yoghurt and the higher the quality the milk, the better the end result will be. We use organic Jersey milk and ingredients where possible.
PREP TIME
840
MINUTES
COOKING TIME
5
MINUTES
Ingredients
600ml fresh milk
2-3 tsp live natural yoghurt
Method
Heat the milk to 90C in a heavy-bottomed saucepan. Allow to cool to 42C. Gently whisk in the yoghurt. Leave in the saucepan or pour into a deep terracotta bowl, cover and put into a warm draught-free place until set. This usually takes about 14 hours.
The cooler the temperature, the longer the yoghurt will take to set, but too high a temperature (over 50C) will kill the bacillus and the yogurt will not form, 43C to 44C is the ideal temperature.
Yoghurt can be set in a warm airing cupboard or boiler room, a vacuum flask with a wide neck or an insulated ice bucket
To keep the yoghurt warm, an earthenware pot with a lid, wrapped up in a warm blanket, put close to a radiator will also do the job. The simple aim is to provide steady even warmth to allow the bacillus to grow.
Remember to keep back 2 tablespoons of your bowl ofyoghurt as the starter of the next lot.
