About this recipe:This plain homemade yoghurt is made in our yoghurt maker. This is an absolutely super foundation yoghurt to which a whole variety of fruits and other ingredients can be added. Great for those who do not want any sugar added to their yoghurt.
Makes: 12 servings plain yoghurt
900ml full fat milk
2 tablespoons unflavoured natural live yoghurt
2 tablespoons dried milk powder
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Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
In a saucepan, bring the milk to the boil and then immediately remove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
After 8 hours incubating, place the yoghurt in the fridge for 3 hours. Remove the yoghurt from the fridge, stir and serve.
Yoghurt making tips
However tempting, resist the urge to remove the lid and stir the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards.
Yoghurt should last about 4 days in a sealed container in the fridge.
Very nice method. Regardless of what your yoghurt maker prescribes as far as amounts go, follow this and you'll get a rich and creamy texture with a natural and soft flavour. Simple, plain, creamy, and delicious natural yogurt. Thank you for the recipe. - 02 May 2016