Pot-set yoghurt

Pot-set yoghurt

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
1 litre
Photographer
Patricia Niven

MR: Yoghurt is so cheap and easy to make – just add your own vanilla or blitzed fruit to make flavoured ones for the kids or yourself. I usually pop this in at night after the oven has been on at dinner, then take it out the next morning.

Ingredients

Quantity Ingredient
800ml full-fat homogenised organic or biodynamic milk
80g organic natural yoghurt

Method

  1. Add the milk to a large saucepan over a medium–low heat and warm, stirring occasionally, until the milk has reached 90°C when tested with a sugar thermometer, or when you can see lots of small bubbles start to come up the side of the pot.

    Pour the milk into a cold bowl and leave to stand until cooled to 36–37°C), or the point at which you can comfortably hold your finger in it as though it were a nice, warm bath. Stir in the yoghurt, then transfer to a 1 litre sterilised jar and seal with a lid.

    Preheat the oven to 250°C.

    Place the jar in an ovenproof stockpot or other suitable container and top it up with water until it reaches the level of the yoghurt mixture. Carefully transfer to the oven, then turn off the heat and leave for 10 hours, or overnight, until set.

    Once set, transfer the jar to the fridge and keep for up to 2 weeks.

TIP

  • Once you’ve made this, remember to set aside 80 g of the yoghurt to make your next batch – that way you’ll never have to buy yoghurt again!
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