I’ve been promising for ages to share how to make yoghurt… so here we go!
I love making and eating yoghurt, I’ve said before I’m a girl who loves processes but I also love eating whole, traditional foods. Of course home made yoghurt is fantastic for building healthy gut flora (which is so important for our immune function and digestion) and by making it myself I know it’s super fresh and I can use the best possible milk (and I know there’s nothing else added).
So this is how I make my yoghurt…
1 pint whole milk (I use Demeter’s organic raw goats milk which I buy from my local health food store frozen, I always have a few pints in the freezer ready to defrost and make yummy yoghurt). You could also use raw cow or sheep’s milk or regular organic milk (although with regular organic milk there isn’t as much goodness due to the pasteurisation).
2 tbsp live, plain, whole milk yogurt (either from the last batch or from a shop bought batch of very plain organic yoghurt made from the same type of milk, e.g. goats if you’re using goats milk to make the new batch).
Put the milk in a saucepan and place over a medium heat until the milk steams and bubbles appear around the edge. Pour it into a warmed glass jar and leave to cool until around 46 dec C. I don’t have a thermometer so just dip my finger into it and if it’s a comfortable temperature, it’s ready.
Whisk in the live yogurt, then pop the lid on and put it somewhere warm. I leave it on a radiator in winter, in summer I time it with a cycle of the dishwasher (which holds the heat really well) and pop it in when the cycle’s finished, leaving it overnight, or you can pop it in the oven on the lowest heat (around 50 deg). If the temperature is too high the bacteria will be killed and if too low it won’t ferment.
Leave for 6 or 8 hours and then refrigerate and it will thicken. Homemade yogurt isn’t as thick as commercial brands and some batches are thicker than others. It tastes great either way and does the trick.