About this recipe:For us DIY-ers, this is an easy way to make creamy, smooth yoghurt at home! It tastes GREAT, and it works! It is yummier and cheaper than shop-bought. When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then. It actually does its own work - kind of like letting bread rise. I use the time to get other things done around the house. Don't be scared off - it's really pretty easy.
1 litre semi-skimmed milk
4 tablespoons dried milk powder
3 tablespoons natural yoghurt with active cultures
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Method Prep:20min › Cook:6hr › Ready in:6hr20min
Place a large pot on the hob and place five sterile 250ml jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 43 and 46 degrees C for 4 to 6 hours. Check the temperature using a sugar or meat thermometer periodically.
Meanwhile, pour the milk and dried milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 82 degrees C. Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 45 degrees C.
When it reaches the temperature, remove it from the heat and stir about 250ml of the milk into the natural yoghurt until thoroughly blended. Stir this mixture back into the pan of milk.
Pour the milk mixture into warm glass jars to within 1cm of the rims. Set in the warm water bath. The water level should be up to the level of the yoghurt in the jars. Cook uncovered and be sure to maintain the temperature at 43 to 46 degrees C for 4 to 6 hours. I like to do 6. Do not stir or poke the yoghurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
When the time is about up, you can check the yoghurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yoghurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
Be sure to save a little extra out as a starter for the next batch. Over time your homemade yoghurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use shop-bought yoghurt as starter. Just make sure it says ''live active cultures'' on the tub. Good luck!