Homemade Yoghurt Recipe
1 litre full cream milk
½ cup of good quality natural yoghurt (see tip)
cling wrap or a jar with lid (1.2 litre capacity)
4-5 tea towels
Tip: When purchasing your yoghurt ‘starter’, look for terms such as ‘pot set’ or ‘live cultures’ on the label.
Surprisingly, the yoghurt making process is extremely simple and requires nothing by way of specialty kitchen equipment. In short, it’s a process of combining warm milk and a starter of yoghurt cultures (as found in good quality store-bought yoghurt) and waiting for nature to do its thing. The results are a perfectly smooth yoghurt best served however you like to eat yoghurt.
Once you’ve made your first batch using a store-bought starter, you can continue making yoghurt by setting aside a half-cup from each batch.
To begin, sterilise your pot, ladle, whisk and chosen storage vessel by washing in very hot water.
In a pot, heat the milk over medium high heat, stirring occasionally, until just before boiling. It is important to keep a close watch so as not to let your milk reach boiling point. Rather, watch for the milk to start to steam, foam slightly and gently roll, then remove from the heat.
Leave the milk for a few minutes, until it has cooled to the point where you can comfortably hold the pot in your hands without burning yourself. Now, add your store bought yoghurt ‘starter’ and gently whisk to combine.
Transfer the yoghurt mixture to your chosen storage bowl or jar, cover, then wrap the vessel in layers of tea towels – this acts to slow the cooling process, incubating the yoghurt culture as it sets, turning your milk into yoghurt.
In summer months you can leave this to cool on a counter, but in cooler weather place in a warm spot (near a heater) to slow the cooling process. Leave to develop for a minimum of 10-12 hours, or overnight. Stir to combine then refrigerate until use.