• Country food: homemade yogurt

    by  • 23/01/2014 • Country food • 5 Comments

    Home made yogurt

    Served in glass pots drizzled with honey: home made yogurt is the bee’s

    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 Farrow

    5 Responses to Country food: homemade yogurt

    1. alison
      23/01/2014 at 3:44 pm

      Where can I get some of those cute glass yoghurt pots?

      • Sarah Wilson
        23/01/2014 at 3:56 pm

        Try bigger branches of Waitrose, where they sell real French yogurt in glass pots like these. Good luck!

        • alison
          24/01/2014 at 6:28 am

          Thankyou!

    2. Val
      25/01/2014 at 12:33 am

      If you use longlife milk and use your oven at about 35-40 degrees C as an incubator and set your yogurt directly into fridgeboxes you can omit heating up the milk and achieve equally delicious results.

      • Sarah Wilson
        27/01/2014 at 8:41 am

        That’s interesting – thanks for the tip. I will try this as I love making my own yogurt

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