Easy homemade yoghurt.

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  • 2 Sep

    Recipe: Homemade yoghurt

    Store-bought yoghurt may be convenient but it can’t compare to the mild creaminess of homemade.

    There’s no need for expensive yoghurt making machines, all you need is a sauce pan, thermometer, spoon and a Kilner jar.

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    • 500ml milk (full fat or semi-skimmed)
    • 2 heaped tbsp live natural yoghurt
    • 3 tbsp milk powder (optional)
    1. Bring the yoghurt to room temperature – this will stop it cooling the milk too quickly.
    2. Warm the milk to no higher temperature than 46C. This is the optimum heat, but a few degrees more or less will probably still work. If you don’t have a thermometer, then test it with your finger. If it feels comfortably warm and rather good then it is probably about right.
    3. Whisk in the milk powder (if using) then pour on to the yoghurt.
    4. Immediately cover the dish with a clean tea towel, and put it in a warm place overnight. The next day, transfer to the fridge and let it chill thoroughly.