Home-made yoghurt

Home-made yoghurt

By
From
Best Kitchen Basics
Makes
4 × 500 ml jars
Photographer
Petrina Tinslay

Take your time, slow down, breathe, relax, make some yoghurt. Pull back from the passive consumer cycle and taste the difference. Use the last of this batch of yoghurt to make your next batch. You can do this until you die at a ripe old age.

Ingredients

Quantity Ingredient
2 litres organic full-cream milk
200g live culture yoghurt (thermophilic bacteria), at room temperature

Method

  1. Put four 500 ml mason jars and their lids in the oven. Turn the oven to 100°C and sterilise the jars for 20 minutes. Turn off the heat and leave the jars in the oven to cool.
  2. Half-fill a 3–4 litre saucepan with water and bring to a low simmer. Place a large stainless steel bowl over the pan of water and add the milk. Stir constantly with a wooden spoon until the mixture reaches a temperature of 82°C .
  3. Fill an insulated cooler with hot tap water.
  4. Remove the milk from the heat and cool to 49°C. Whisk in the live culture yoghurt.
  5. Carefully fill the jars with the mixture and put on the lids.
  6. Drain the insulated cooler and put the jars inside. Put the lid on the cooler and keep in a warm place for up to 8 hours. The longer and slower the incubation, the tangier and thicker the yoghurt. If you can maintain the temperature at 43°C for 24 hours, you will have some very fine yoghurt.
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