Ballymaloe Cookery School homemade yoghurt
Ballymaloe natural yoghurt is made from the rich milk of a small Jersey herd – rich, creamy and delicious with added nuts and fruit
PREP TIME
840
MINUTES
COOKING TIME
10
MINUTES
Ingredients
600ml fresh milk
2-3 tsp live yoghurt or natural bacillus
runny honey
Medjool dates
thick cream
almonds, unblanched
Method
Heat the milk to 90°C in a heavy-bottomed saucepan. Allow to cool to 42°C. Gently stir or whisk in the yoghurt.
Leave in the saucepan or pour into a deep terracotta bowl or a wide mouth flask works brilliantly. 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 will kill the bacillus and the yoghurt will not form (over 50°C).
The simple aim is to provide steady even warmth to allow the bacillus to grow. Remember to keep back 2 tablespoons of yoghurt as the starter of the next lot.
To enjoy a yoghurt snack, for each person half-fill a pudding bowl or glass with yoghurt.
Stone dates and chop them roughly. Put a few on the top of each helping of yoghurt.
Spoon a good dollop of thick cream over the top, then trickle over 1 teaspoon of runny honey.
Scatter a few more coarsely chopped almonds on top. Pistachio nuts are also delicious and perhaps a few shredded mint leaves.
