Home made yoghurt
Made with inspiration from Louise
Louise turned up on the second retreat we ever held with a thermos of home-made yoghurt and I was hooked. The method I use is a mixture of several websites. I'm sure there are quicker ways to do it, but this is the way I get the best results. There is a bit of hanging around, so best done while you are doing something else in the kitchen. You will need a food thermometer.
Yoghurt
Preparation - 1 hour, including waiting time.
Cook - 10 minutes
Serves - 10 ish
Dietary - gluten free, vegetarian
Ingredients:
1 litre of full fat UHT milk. I use Lidl's - pictured
3 tbsp live low-fat yoghurt. I use Lidl's basic range
Method:
1. Pour the milk into a saucepan and heat SLOWLY over a lowish heat.
2. Heat up to 180f or 82c. Take off the heat and cool to 118f or 48c.
3. Once it has cooled to 118f or 48C, spoon 2 - 3 tbsp of the starter yoghurt into a wide mouthed thermos. Pour in about a third of the milk and stir, then the rest of the milk. This avoids lumps. Shut the lid of the thermos and leave overnight. It will be set in the morning, ready for breakfast.
