Yoghurt is one of life's amazingly good superfoods.
With this easy recipe you can make your own at home in six easy steps. Flavour
with chopped fruit or berries, honey with nuts or seeds, cinnamon, molasses, a
little jam or enjoy natural.
What you'll need:
1 liter (4 cups) Full
cream milk (preferably raw)
45 ml (3 tbs) Bulgarian
or Greek yoghurt (with live cultures), thinned with a little milk
*You will need a candy or deep fry thermometer to
make yoghurt. (Available at Mann&Sons,
NB Enterprises’ Kitchen Kingdom and
other kitchen appliance stores)
Let's get started!
1. Heat the
milk in a large pot, stirring regularly.
2. When it
comes to 80°c, remove from heat and let it cool to 45°c. To speed
up this process, the pot can be placed in a sink filled with ice water, but
don’t let the temperature drop below 45°c.
3. Now
add the thinned yoghurt to the milk in a circular motion. Do not stir.
4. Cover
with lid or clean hand towel and place pot in a warm, quiet place in the
kitchen. Leave undisturbed for 8 hours. (Longer will give a tangier taste)
5. Drain
any excess liquid from yoghurt (using a cheese cloth lined in a colander).
6. Place
yoghurt in a plastic or tupper container and refrigerate.
Enjoy and remember to reserve 45ml for
your next batch!
This is how mine turned out: thick and creamy...
To make cottage cheese, allow yoghurt to drain for
4 – 6 hours (step 5).
*Reserve the weigh in the refrigerator for cooking, baking
and soaking grains. It will keep for
about 5 – 6 months.
