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!).
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.