Tuesday, 7 October 2014

I made my own yoghurt!

Home made yoghurt with maple syrup and pomegranate seeds by Carole's Chatter


If I had realised just how easy making your own yoghurt was, I'd have done it years ago.  And the amazing thing is that it turned out better in texture than the expensive organic pure yoghurt I used as a starter!

The yoghurt in the pic at the top is flavoured with dots of maple syrup (meant them to be swirls but my hand wasn't steady enough) and pomegranate seeds.  Of course, you can use any flavour you like.

So how did I do it?  First I bought a pint of good quality full fat milk (don't use trim it won't work) and a small pottle of the best natural no added sugar plain yoghurt I could find.

You heat up your milk (I used 400mls) to just on boiling, turn the heat off and leave it to sit until it is between 45 and 50 degrees Celsius.  This only took 5 minutes. 

Then whisk in your yoghurt starter – I used 3 dessertspoonfuls.

I poured it into a container, covered it with clingfilm and wrapped it in a clean tea towel.  Then into the hot water cupboard overnight and you wake up the next morning to your very own yoghurt!

To make some more after that you just keep a few spoonfuls of your yoghurt to add to the next lot of milk.

5 comments:

  1. I came to see cause when I first lived here in Ecuador back in '75, there were no yogurt sold in stores, so my Mil taught me to make my own and I loved it! Than later on it came on sale and even the dietetic kind too, plus all flavors, lol!
    Hugs,
    FABBY

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  2. Brought back memories. In Canada in the 70's stores were selling yoghurt making kits (the mixture was poured into jars, and kept at the right temperature).
    Much prefer your method!
    Marg

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  3. I do mine in a crockpot, works great!

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  4. my mother made yogurt regularly growing up, better than anything i could buy

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  5. Hi Carol,
    I just love homemade yogurt, this looks so good. Thanks so much for sharing your awesome post with Full Plate Thursday and have a fabulous day!
    Hope to see you soon,
    Miz Helen

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Your comments are most welcome. Cheers