Homemade Yoghurt

Sharing is caring!

Homemade yoghurt is so easy to make, even more so with an electric yoghurt maker but this isn’t essential. That said, if you want to make yoghurt on a regular basis, I would recommend buying an electric yoghurt maker – they are relatively inexpensive and use hardly any electricity. I’ve made yoghurt for years now and still have my trusty Lakeland yoghurt maker.
Ingredients wise, all you need is full cream milk and a few teaspoons of a live natural yoghurt to get you started – you can make yoghurt with semi skimmed milk but it isn’t as creamy. I’ve seen packets of yoghurt starters but I’ve never used them as I’ve always been happy with a small pot of natural live yoghurt as a starter.

I much prefer homemade yoghurt so I can then add my own fruit and flavours without any unwanted extras and I can keep the sugar content down. I use yoghurt in baking and cooking too, so having a large pot of yoghurt in the fridge always comes in handy for both sweet and savoury dishes. I’m waiting for our cucumbers to grow – with yoghurt they make a deliciously cooling raita. By contrast, yoghurt and freshly grated horseradish provide a creamy dressing or a dip.

Slow Cooker Peach Jam & Homemade Thick & Creamy Yogurt

Making Homemade Yoghurt Tip

Every now and then I start from fresh, buying a new pot of yoghurt to ensure I have the right balance of yoghurt bacilli.

Homemade Yoghurt

Makes: Approximately 1 litre

Ingredients

• 1 litre full cream pasteurised milk
• 4 teaspoons plain live natural yoghurt
• Strainer or sieve

You will need:

• 1 large saucepan
• Electric Yoghurt maker/warmer (or a wide necked vacuum flask or a large Pyrex bowl)
• Pour the milk into a large saucepan and bring to the boil.

• Turn the heat off and leave until milk is lukewarm.
• Rinse your yoghurt pot (or flask or bowl) in hot water.
• Place 4 teaspoons of live yoghurt in the bottom of your yoghurt pot and using the strainer pour over the lukewarm milk.
• Stir gently and place the top on your pot or flask – if using a Pyrex bowl cover with cling film.
• Place the yoghurt pot in the yoghurt warmer and leave for 8 hours.
• If using a flask, leave for about 14 hours.
• If using a bowl, place in a warm draught free place for about 14 hours.
• The yoghurt will be sour if left for too long.
• Refrigerate.
• Your yoghurt will keep for at least a week in the fridge and don’t forget to keep 4 teaspoons back to make your next litre of yoghurt.

Thick and Creamy Yoghurt

Makes: Approx 1 litre

Ingredients

• 1.25 litres full cream pasteurised milk
• 4 teaspoons plain live natural yoghurt

• Bring the milk to a boil in a large saucepan and turn down to a simmer.
• Simmer for 30 minutes.
• Turn the heat off and leave until milk is lukewarm.
• Rinse out your yoghurt pot (or flask or bowl) in hot water.
• Place 4 teaspoons of live yoghurt in the bottom of your yoghurt pot and using the strainer pour over the lukewarm milk.
• Stir gently and place the top on your pot or flask – if using a Pyrex bowl cover with cling film.
• Place the yoghurt pot in the yoghurt warmer and leave for 8 hours.
• If using a flask, leave for about 14 hours.
• If using a bowl, place in a warm draught free place for about 14 hours.
• The yoghurt will be sour if left for too long.
• Refrigerate.
• Your yoghurt will keep for at least a week in the fridge and don’t forget to keep 4 teaspoons back to make your next litre of yoghurt.

I’m sending this recipe off to a couple of food challenges this month:

• Credit Crunch Munch created by Helen and Camilla, hosted this month by Sarah over at Maison Cupcake.
• The Family Foodies challenge created by Vanesther at  Bangers and Mash and Louisa at  Eat Your Veg where the theme is ‘Chill Out Baby’.