Another getting back to basics recipe…making my own yogurt. This recipe is from Jude Blereau‘s book Wholefood for Children published by Murdoch Books and with her permission I am able to share this wonderful recipe.
My daughter and I have issues with dairy. I do like sheeps yogurt but it can be expensive so I wanted to have a go at making my own and it’s surprisingly easy. As Jude says ‘Good-quality yogurt contains live bacteria that break down many of the reaction-causing properties of milk and make it easier to digest.’
- 1 litre milk
- 1 tbs yogurt (it must say ‘live cultures’ on the label)
1. Wash a heatproof glass jar and lid, rinse with very hot water and drain to dry.
2. Put the milk in a saucepan and bring just to the boil (82˚C on a sugar thermometer) – stiring occasionally. Remove from the heat and let the milk cool to 43˚C, or until it’s cool enough for you to put your finger in it and keep it there. Stir the milk a couple of times to prevent a skin from forming.
3. Spoon the yogurt into a clean jar and pour in a little of the warmer milk. (Don’t be tempted to add a little extra yogurt, thinking more is better; the bacteria need lots of room to grow and play.) Stir to combine well, then add the remaining milk and replace the lid.
4. Leave the jar to sit overnight, or for at least 8 hours, in a warm, but not too hot place, approximately 20-25˚C. (For example, wrapped and left next to the warm part of the fridge where the motor is, in an oven if it has a low temp setting. I ended up wrapping mine up in a towel and sitting it under and warm lamp we have – I felt like I was hatching chickens!)
The next morning you will have a lovely, thick, yogurt. Allow it to cool a little, then refridgerate. It will keep for about 6 days.
It tastes so pure and fresh, I love it! For a bit a sweetness you could add some honey or fruit.
You can also use a tablespoon of this yogurt to start your next batch, after 3 or 4 batches you may need to start with bought yogurt again.