Homemade yogurt

Ingredients for Homemade yogurt

• 950ml(0.9L) milk

• 3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**

• Flavorings such as jam, honey, dulce de leche, treacle, fresh or dried fruit, garlic, herbs, etc (optional)

• *If using store-bought yogurt, choose a yogurt that tastes good to you. It's important to select an unsweetened version that contains live cultures, but the fat content doesn't matter.

• **Powdered starters can be found at some grocery and health food stores and from online sources such as the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurt—many come in small envelopes or packets perfectly sized to make a single batch.

• sweets thermometer

• yogurt maker or other incubator, such as a thermos

• muslin for straining (optional)

• Mason jars or other container for storage

1. Sterilise all equipment, storage jars and your work surface thoroughly by using a dishwasher on a hot cycle or by immersing items in boiling water.

2. Prepare an ice bath by filling a large bowl or your kitchen sink with cold water and plenty of ice.

3. Pour the milk into a large, heavy-based pan fitted with a sugar thermometer and heat over a medium flame until it reaches 82°C, stirring occasionally to prevent the milk from scalding or forming a skin.

4. Remove the pan from the heat immediately and place it into the ice bath to cool the milk to between 43°C and 46°C, stirring occasionally to speed up the process.

5. If using shop-bought yogurt as a starter, whisk 240ml of the warm milk with the yogurt in a small bowl until smooth, then gently stir this mixture back into the main pan of milk.

6. If using a powdered starter, follow the packet instructions to add the correct amount to the warm milk and whisk gently until fully incorporated.

7. Transfer the mixture into your yogurt maker or a pre-warmed thermos and incubate at a steady 43–46°C for 5–10 hours; a longer duration will result in a thicker, more acidic flavour.

8. Place the yogurt into the refrigerator for 2–3 hours to chill and set completely.

9. For a thick Greek-style consistency, spoon the chilled yogurt into a colander lined with muslin and leave to drain over a bowl in the fridge for at least 1 hour or overnight.

10. Stir in any preferred flavourings, such as honey, jam or fresh fruit, just before serving and store in airtight jars for up to 2 weeks.

Avvertenza

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