I plan to cook my way through Nourishing Traditions. It seems sensible to start with a few foundational recipes, so here is the official (but anglicised!) recipe for yoghurt.
I’m naturally inclined to making things from scratch by some weird hard wiring deep within. If you are a normal person you may wonder why on earth would you want to make your own yoghurt when you can buy it from the supermarket/ corner shop.
Let me persuade you:
- It is actually quite straight forward to make. I’d say there is a good return for the time you put into it, and you don’t need fancy equipment.
- I find that I never buy enough yoghurt and it is so useful to have a constant supply on hand for quick snacks, smoothies or to dollop on the side of meals
- You can guarantee that your yogurt is live and has no extras like skimmed milk powder, gelling agents or sugar
- Culturing the milk makes the casein and the lactose easier to digest so yoghurt is a great alternative to milk. In fact it is a good cost effective way to make standard milk more digestible.
- Culturing also introduces lots of good bacteria which is great for good gut health
- Making your own yoghurt is a lot cheaper! Buying good quality yoghurt is quite pricey (£1.80 for 450ml of my favourite Rachel’s Organic yoghurt). However I can make twice as much for half the price. A nice trade off!
- 110g/ 4oz good quality bought plain yoghurt or same amount from previous batch. (I have found Rachel’s Greek style natural bio yoghurt to be the best in terms of ingredients, culture and taste).
- 1137ml (fine to round down to 1 litre) pasturised whole milk non homogonised
- a sweet thermometer
Gently heat the milk to 82 C and allow to cool to about 43 C. I find this takes about 15 minutes.
Stir in yoghurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (a gas oven with a pilot light or electric oven pre-heated to warm and then turned off) overnight.
In the morning transfer to the refrigerator. At this point I have generally found that the milk has magically turned into yoghurt. However, there was a time when I just couldn’t get it to work. This happened a few times and finally I decided that it was just too cold in winter for the culture to develop. Since I already had one, I used my Easiyo to keep the yoghurt slightly warmer and this seemed to work quite well as long as I didn’t use boiling water. Once I made yoghurty cheese which my son refused to eat and I don’t blame him!
Enjoy! Lovely with local honey! : )