I am a dairy junkie. There are many things that I would be able to give up, even wine and coffee if I REALLY had to, but a life without creamy goodness seems unimaginable.
Be it a wedge of ripe and gooey camembert cheese, a perfect snow white ball of buffalo mozzarella or a bowl of creamy and luscious yoghurt, they all make my heart skip a beat with joy and anticipation.
This love of diary has inspired me to start making my own diary products at home. It is surprisingly very easy, especially soft diary products that need little or not time to age. All you need is milk and a coagulating agent like rennet or vinegar and you are in business.
So in keeping with the theme of breakfast from our homemade muesli recipe last week, here is an easy recipe to make your own homemade yoghurt to eat with your muesli in the morning!
- 2 litres of unhomonogised milk
- 3 tablespoons of plain natural yoghurt
- 125ml of sugar or honey to sweeten (optional)
- Add the milk to the pot and heat it slowly to 92 °C (182 °F). Keep stirring the milk as you heat it up as you don’t want it to burn - this will affect the flavour of the yoghurt.
- Once the milk is at temperature remove it from the heat and place it in an ice bath (I just use my sink filled with ice) and cool down quickly to 38 °C (100 °F).
- If you want a sweetened yoghurt you can add the honey or sugar during the cooling period and mix well until dissolved.
- Once it is cooled add 3 tablespoons of plain store bought yoghurt and mix well. Once you have made your first batch you can use your own yoghurt in this step as well.
- Pour the milk mixture into the sterilised containers and seal them with a lid.
- Transfer your containers to a cooler box or large container and fill it with 38-40 °C (100-105 °F) water so it reaches atleast half way up the sides of the yoghurt.
- The milk now needs to incubate at this temperature for 8-10 hours. You will need to add some hot water a couple of times throughout this process to keep the temperature consistent.
- After 10 hours your yoghurt would have set and it is ready to go into the fridge. It will become even more firm after a few hours in the fridge. After that it is ready to eat!
When you start eating your yoghurt you will notice that there will be lots of liquid forming once you ‘cut’ into it. This might look very different to the store bought variety. This is natural for homemade yoghurt though - it is only the whey being released from the milk curd.
Only add cooked or fresh fruit to your yoghurt once you eat it - mixing it into the yoghurt before then will make it watery.
So with very little effort you have your own homemade yoghurt, the perfect morning breakfast or base for a smoothy if you are running out the door!
Do you have your own recipe and tips for the perfect homemade yoghurt? Let us know!