A pot of thick creamy yogurt you’ve created in your own kitchen is the perfect way to start the day – just add honey or fresh fruit and you’re good to go. But there is so much more to yogurt than just as a wakeup call. You can mix yogurt into bread and cakes, or stir it into soups, casseroles, stews and curries to add a touch of creaminess. It also makes a great base for homemade dips – try adding fresh herbs, garlic, cucumber, feta cheese, lemon juice or spices such as cumin and cayenne. And of course yogurt is great frozen. Our recipe is really simple to do – and once you have tasted it you’ll be hooked on making your own.
Makes 1 litre
1 litre whole milk
25g dried milk powder
100g shop bought or homemade natural yogurt
Clear honey, to serve
1 Pour a little of the milk into a saucepan and add the milk powder. (You can make perfectly good yogurt without the milk powder. It simply gives a thicker, creamier result). Whisk to combine and break up any lumps before adding the rest of the milk. Bring slowly to the boil and remove from the heat. Let the temperature cool until it feels like a warm bath when you dip in your finger, or 43°C to 45°C on a thermometer. You can accelerate cooling by standing the pan in a sink half-filled with cold water – this should take about 25 minutes.
2 Stir in the yogurt to thoroughly combine. Pour into a large Thermos flask, cover and leave to stand for 6 to 8 hours or overnight until thickened. Alternatively pour the mixture into a bowl, cover with cling film and leave in a warm place such as the airing cupboard or on a towel over a radiator.
3 Stir the thickened yogurt – it should be the consistency of a bought creamy natural yogurt. Store in the fridge for up to a week. You can use 100g of this batch as your starter for the next. Spoon into glass pots and serve drizzled with clear honey.
Photograph: Myles New. Recipe: Joanna FarrowTweet