Homemade Yogurt Recipe
Homemade yogurt tastes great, and is better for you too.
The key to this is to use the most delicious milk you can find.
You can eschew the powdered milk if you want, but you will need to leave the yogurt to ferment for twice as long and sometimes the texture can be a little unusual.
- 1 litre
- 1 litre/1 ¾ pints whole milk
- 1 heaped tbsp powdered milk
- 60g/2 ½ oz natural full-fat yogurt
Wash and sterilise a 1 litre jar or a few smaller ones.
Place the milk in a saucepan and heat until a thermometer reads 175F/80C – do not let it boil.
Take it off the heat and stir in the milk powder.
When the temperature drops to 115F/45C, stir in the yogurt.
Pour into the jar and seal with the lid.
Place somewhere slightly warm such as an airing cupboard or near an oven (you can also wrap it in a towel to keep the heat in) for 4-6 hours.
The longer the fermentation, the more tart the yogurt will taste.