Last month when I was in Turkey my friend Sona gave me some of her home made yoghurt to try. It was delicious - so good, indeed, that I decided to try making my own yoghurt when I got back to the UK.
I've made about 6 batches now, and the results I'm getting are excellent.
Read on to see how I make my home made yoghurt.
- A few tablespoons of fresh, live yoghurt to use as a starter. I got great results with Yeo Valley bio yoghurt but even better results with Chobani fat free strained yoghurt (both bought from Tesco). For future batches save a few tablespoons of this batch of yoghurt in an airtight container in the fridge.
- A litre of full fat pasteurised milk (you can use semi skimmed if you want)
- 3 tablespoons of dried milk powder (optional, but it helps thicken the yoghurt)
- Place the fresh live yoghurt on a saucer and leave to come to room temperature.
- Pour the milk into either a pan or, preferably, a double boiler (a metal bowl over a pan of boiling water).
- Dissolve the milk powder into the milk
- Warm the milk to 85C.
- When the milk reaches 85C remove it from the heat and cool down to 35C. I did this by half filling the sink with cold water and floating my bowl of milk in it.
- When the milk reaches 35C stir in the yoghurt starter, using a whisk to get it distrbuted.
- At this point the yoghurt needs to sit, covered, in a warm place for between 6 and 12 hours. I use an Easiyo Yoghurt maker that I bought years ago and had sitting in the back of a cupboard. You could use your oven on the pilot light / internal electric light setting or an airing cupboard.
- The longer you leave the yoghurt to ferment, the more 'tang' it will have.
- Once you have finished fermenting the yoghurt put it in an airtight container in the fridge for at least an hour before serving.
The yoghurt will be quite thick, but not as 'set' as a Greek/Turkish yoghurt. If you want it thicker, put the yoghurt in a muslin/cheesecloth and let some of the whey liquid strain out. Half an hour to an hour should do it.