Homemade Yogurt is Easy Yo!

Posted on
in Recipes, Breakfast

Homemade Yogurt is Easy Yo!

Posted on
in Recipes, Breakfast

Yogurt is one of those wonder foods with 1000 different uses. It’s perfect to use in a variety of sweet & savoury dishes, in dressings, as marinade, in cakes, dips or beverages, and the best part – it is incredibly easy (and cheap) to make.

Natural Homemade Yogurt 

4 cups whole milk
3 tablespoons thick yogurt with live and active cultures

Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often, be careful not to stir to vigorously, as incorporating too much air will result in a not so smooth yogurt. Continue stirring until thermometer reaches 185°.

Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (milk will have thickened slightly at the longer cook time).

Place pot in a large icebath (bowl filled with ice water, roughly 20% water to ice). Stir constantly until thermometer registers 110° (but not below). Remove from ice bath and gently stir in yogurt.

Pour mixture into a 1L  jar. Cover jar and place in a warm spot in kitchen (above the stove is a great spot). Let mixture sit undisturbed for 10-12 hours, or if you prefer a tangier yogurt, allow it to stand overnight.

Refrigerate when ready and enjoy in varies dishes (remember to reserve 3 tablespoons for your next batch!).

FLAVOUR VARIATIONS

If you are feeling adventurous, or looking to snazzy up your breakfast with a flavoured yogurt, try these

Vanilla: At initial stages of warming milk, add in 2 vanilla pods (seeds included)

Cardamon: At initial stages of warming milk, add in 10 cardamon pods – straining them out after the cooling down period.

Berry: Add fruit jam, cooked, frozen fruit (not fresh fruit) to the milk mixture.  Enzymes and acid in fresh fruit may cause curdling.