How to Make Yogurt From Scratch
At AliKats, we supply all of our catered chalets with homemade yoghurt. To make this quantity we use a yoghurt machine, but the principles of homemade yoghurt are incredibly straightforward and don’t require anything fancy if you’re making it in small batches.
Smooth and sumptuous yogurt recipe
Another 2-ingredient recipe, it’s maybe the most understated of my recommended makes, but it’s packed full of flavour and bacterial goodness. You can also use some of your previous batch as a starter for a new batch, so it really is culinary magic!
Use homemade yoghurt to jazz up your breakfasts; mix it into sauces and accompaniments, or use it as a base for quick, summer desserts. However you use it, ensure to bask in your own infinite glory for taking the time to make your own fermented yoghurt. Very cool.
Homemade Yoghurt Recipe
The key to making yoghurt – or any fermenting process – is sterilisation. If your equipment isn’t super clean, it can introduce foreign bacteria into your food and cause it to spoil and be potentially unsafe. So make sure you’ve washed all your equipment and jars thoroughly before you start. Use hot soapy water, then swill with boiling water. Leave them to air dry, or put them in the oven at a very low temperature to speed up the process.
– 125g live, plain yoghurt
– 500ml full fat milk, pasteurised
– Large saucepan
– Temperature probe (cooking thermometer)
– Thermos flask with lid
– Sterilised jars
- Sterilise your thermos with boiling water. Leave this to cool for about 10 minutes before using as we want the thermos to be warm (but not hot) when we transfer the yoghurt mixture into it.
- Heat the milk to 85°C then leave it to cool to 46°C.
- Stir in the yoghurt – you must ensure the mixture is at 46°C when you do this. Too hot and it will kill the good bacteria in the yoghurt.
- Whilst the mixture is still warm, pour it into your thermos and put the lid on, then leave it for about 8 hours. During this period the milk will ferment and become yoghurt – crazy!
- Check that the yoghurt tastes and smells good before transferring it into your sterilised jars and refrigerating. If it smells or tastes funkier than normal natural yoghurt, chuck it and start again.
Other from scratch recipes from AliKats
Try your hand at butter, yogurt and silky, rich ice cream. They are easier to make than you think.
· Delicious Ricotta and Paneer Recipe
· Rich and creamy butter recipe
· The only ice cream recipe you’ll ever need
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