Homemade YoghurtCourse: Breakfast, SnacksDifficulty: Easy
12 - 36hours
From breakfast and snacks to your main dishes, yoghurt is something that every kitchen should have to make us and our guts smile.
1 liter of milk, raw and organic (when possible)
1 tbsp Yeo Valley yoghurt natural per liter of yoghurt (or alternative started culture)
- Clean glass jars with warm soapy water and rinse well.
- Boil milk in a saucepan on high heat (when stirring, do not scrape the bottom) heat to over 95 degrees – if your milk is raw you can skip this step.
- Cool milk to 37.8 degrees optimally, but the process will still work down to 23.0 degrees. Place a dessert spoon full of Yeo Valley yoghurt into the glass jars, or use your starter culture.
- Add milk to the glass jars, and filling to the neck, and screw the lids on tight. Incubate the yoghurt between 35°C and 42°C for at least 12 hours, preferably 24-36 hours, to ensure the lactose is all digested by the bacteria. You can incubate in your oven with the light on, in an airing cupboard, in a yoghurt maker or with an alternative method like a heated pad or water bath.
- After the yoghurt is set (12h minimum) move the glass jars to the fridge and let them cool for at least two hours before consuming. They are edible immediately, but the taste and texture are better if the yoghurt is chilled.
- Some alternatives to this recipe would include kefir and sour cream, the process is exactly the same for both with one exception for each. For the kefir, you swap the starter culture for a kefir starter culture, and for sour cream, you swap the milk for cream.
- You can serve the yoghurt/kefir/sour cream as it is, or add nuts, seeds, melted butter, nut butter, and cacao powder.
- You can also serve them with curry and other spicy dishes to cool them down.