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Homemade Yoghurt
Preparation info
- Difficulty
Easy
- Ready in
10 min
Appears in
Published 1986
This is surprisingly easy and satisfying to make. Use a yoghurt starter, which is a culture you can buy from health shops, or add a portion of good commercial live yoghurt. A starter is best, as it yields a thicker yoghurt.
Ingredients
1 litre 1¾ pints 1 quart - yoghurt culture: either purchased starter or
15
Method
Bring the milk to the boil and then let it cool. Use a thermometer to test the temperature and when the milk is lukewarm (approximately 41°C/106°F), add some of it to the yoghurt culture and mix thoroughly. Then combine with the rest of the milk. Mix well and either pour into a yoghurt maker, or a large bowl and leave for 12 hours, or overnight, in a warm place. When it has set, transfer to the