Yes. It’s Sunday. The last 24 hours of the week, right before the next dose of haste and quickly consumed breakfasts begins. If you would like to stay in bed and watch a movie while having a lovely snack that is delicious and healthy at the same time, this recipe was made for you!
Colourful yen magazin came up with an amazing idea: let’s make yoghurt at home – and here is how you can do it!
Homemade Yoghurt
Ingredients:
1 litre full cream milk
½ cup of good quality natural yoghurt (see tip)
You’ll Need
pot
ladle
whisk
large bowl
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!
Making yoghurt at home doesn’t require masterful cooking skills. In fact, it’s much easier than you think! It’s basically a process of combining warm milk and a starter of yoghurt cultures (choose carefully as advised above!) and let nature take care of the rest! The smooth yoghurt can be completed by different kinds of fruit, flavours, jam – whatever you prefer!
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.
Sterilise your pot, ladle, whisk and chosen storage vessel by washing in very hot water.
Heat the milk over medium high heat, stir occasionally, but don’t let it boil!
Leave the milk for a few minutes to cool to the point where you can comfortably hold the pot in your hands. Then add your store bought yoghurt ‘starter’.
Transfer the yoghurt mixture to your chosen storage bowl or jar, cover, then wrap the vessel in layers of tea towels –incubating the yoghurt culture is an important step in the process of turning 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. Enjoy!