I’d heard a few times about people making their own yoghurt although always felt it must be very difficult to master so never really tried it. However, prompted by my sister-in-law who was struggling to find plain, full fat, yoghurt for my baby niece I thought I’d give it a whirl. Turns out it’s one of the simplest things I’ve ever made!
For 500g of yoghurt you’ll need 1 pint/568ml of full fat milk and 1 tablespoon of live natural yoghurt. Of course once you’ve made your first batch you can then use your homemade yoghurt to start your next mix but in the first instance you’ll need some shop bought.
Put your milk in a pan and bring to the boil.
Now you have two options here. I then transferred my uncovered milk pan into an oven preheated to 110C and left it there for 30 minutes. However, having given this some thought I don’t see any reason why you couldn’t leave it on a barely there simmer on the hob, for around the same length of time.
Whichever method you choose, after half an hour is up allow the milk to cool to room temperature and then stir in your tablespoon of yoghurt.
Pour into a jug or bowl, cover with cling-film and leave overnight. On the back of an Aga, on top of a folded tea towel, it will take about 4 hours – and I imagine placed in a warm airing cupboard you’ll achieve homemade yoghurt in a similarly swift timeframe.
Refrigerate until required.
What I haven’t tried but would be really interested to hear about is making the yoghurt with semi or skimmed milk to start with. I don’t see any reason why it wouldn’t work so if you’ve given a lower calorie version a go let me know how it went!Back to Recipes