Homemade Yoghurt

Yoghurt is a fermented food, which are great for gut health and long term health. I'm trying to eat more fermented foods, so thought I'd hunt out my old charity shop yoghurt maker and make some homemade yoghurt which is full of 'good' bacteria. 

Presuming you don't have a yoghurt maker it can be made in a vacuum flask, or insta pot with a yoghurt setting. Slow cookers don't work as they are too hot even on their lowest setting. Trust me, I tried and it didn't work!

10 minutes cooking time, 30 minutes cooling, 10-24 hours fermenting/setting

500ml organic whole milk (If using a yoghurt maker, measure milk by pouring into the container(s). Mine has 5 small glasses taking just under 1 litre of milk)

1 heaped tbsp organic greek yoghurt, or leftover homemade yoghurt

Heat the milk in a small non-stick saucepan over a medium heat, stirring now and then to ensure it doesn’t catch on the bottom of the pan, until it reaches 85°C on a thermometer (I used a meat probe). It should be steaming slightly but not boiling, and small bubbles starting to appear.

Turn off the heat, cover with a lid and leave to cool to 46°C, which takes about 30 minutes.  Stir regularly to prevent a skin from forming.

Mix the yoghurt in a small bowl or yoghurt maker glass with about 3 tbsp of warm milk, then pour back into the pan and whisk well to combine.

Pour into a 500ml flask warmed with mug of boiling water, or yoghurt maker, fasten the lid and leave undisturbed at room temperature or better still and airing cupboard for at least 10 hours.  It can be left for  up to 24 hrs for a thicker texture and stronger flavour. 

If you like it thicker still, it can be strained through a muslin, to make Greek yoghurt. Line a sieve or colander with cheesecloth (or strong paper towels) and place over a large bowl. Pour yogurt into the sieve and place in the fridge. Check every few hours until yogurt reaches your desired thickness.  The liquid that is drained out of the yogurt is whey. This is a great protein and works well in smoothies and soups.

When the yoghurt is set, transfer to a clean container and seal. It will keep in the fridge for up to 2 weeks.

I stir 1 tbsp chia seeds, 1 tbsp flax seeds, 1 tbsp mixed seeds, 1 tbsp porridge oats, and a small handful of berries into a small pot of homemade yoghurt for a filling breakfast, stir in fruit compote to made fruit yoghurt, add to curries, make raita with it, and so on.

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