Is it Yoghurt or Yogurt? I was going with Yoghurt as I thought this was the UK spelling but having just checked the pots in my fridge everyone seems to be using Yogurt so I have switched accordingly!
Right let us start with savoury, move onto breakfast, then stop for some cake and finally show you how to make the most out of your yogurt by using it to make ice cream, more yogurt and cream cheese! What a resourceful and creative lot you are!
One of my blog readers Bridget emailed me with instructions on how to make yogurt without a yogurt maker. I have yet to try it but love the idea. I discovered the other day how to make my own butter so I'm really interested to try this too. I will no hand you over to Bridget.
All yoghurt is alive and contains a bacillus so you need to have some natural yoghurt to start your own. There are lots of different types available, some state 'live' and others just say 'natural' - they'll all work, but I have found that the 'live' ones work best.
You don't need to buy a commercial yoghurt maker. I use an insulated zippered picnic bag lined with towels for the stage where you need to keep the yoghurt warm for 8-12 hours. You could also use an airing cupboard or an Aga.
You can use any type of milk but the lower the fat the runnier your yoghurt will turn out. You also don't need to use milk powder if you don't have any - again, the yoghurt will just be less thick. It's not an exact science but easy to try out.
What you need:
1 pint of full fat milk
3 tbsp of natural yogurt
4 tbsp full fat milk powder (optional)
- Whisk the milk and milk powder together in a saucepan. It may not whisk completely smoothly at this point but that's fine - it will become smooth in the next stage.
- Place the pan over a medium heat and warm the milk stirring until the temperature reaches boiling point, then remove from the heat.
- Leave to cool to blood temperature (Test this by dripping small drops of milk onto your inside forearm until you can't really feel it because it's the same temperature as you are).
- Whisk in the 3 tablespoons of natural yoghurt and blend it well. Don't add this when the milk is hot or it will kill the bacillus.
- Pour the mixture into a very clean (fresh from the dishwasher is good), pre warmed glass container (old jam jar or Kilner type jar works).
- Leave in a warm place for 8-12 hours (I leave it overnight).
- Put in the fridge to chill.
This will keep for several days. With thanks to Bridget Newlyn for emailing this to me.