Super simple yoghurt

Super simple yoghurt

By
From
The Green Kitchen
Serves
2
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
120ml plain yoghurt, with active cultures
1 litre non-homogenized whole milk

Method

  1. Gently heat the milk to 82°C then allow it to cool to 43°C. Stir in the yoghurt and transfer the mixture into a large glass container. Cover the container with a kitchen towel or plate and put in a warm place about 65°C, such as a heated (but turned-off) oven or the airing cupboard, overnight or wrap the container with towels. In the morning the yoghurt will have grown and thickened. Transfer to glass jars and refrigerate. When the yoghurt is cold, serve it. Keeps for 3–5 days in the fridge.

Tips

  • Use the kind of yoghurt and milk you prefer; sheep, cow, goat, soy, almond milk, etc.

    If you prefer a thicker yoghurt, you can strain it.

    You can add any flavour you like – spices, herbs or fruits – when the yoghurt has grown and thickened.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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