Home made Yoghurt

Only just seen this! I've been making my own yoghurt for about a month now. I can't believe how easy it is - I make greek style yoghurt using full cream or jersey milk. Did buy myself a thermometer - supposed to be for frothing milk so was v. cheap. Heat milk to 180 degrees, remove from heat, put in non metallic bowl/jug, allow to cool to 100 - 110 degrees. Add 2 tbsps starter yogurt with a little extra milk, cover bowl, leave in warm but not hot place for 8 - 12 hours (can be overnight.) Put mine in an insulated picnic carrier on a hot water bottle, wrapped in tea towels. Strain through a tea towel then refrigerate. If you want it really thick tie up tea towel put in a strainer over the bowl in fridge and leave for a few hours. Much cheaper than bought yoghurt and delicious. After the first batch you can just keep a little bit back to use as starter for the next lot. No idea how long that will be OK till I have to buy a new small pot for starters but all is well so far and am making it 2 - 3 times a week. I usually eat it wilh a few raspberries strawberries or blueberries and some walmuts. Delish!

Thanks for this, you make it sound simple. I have been meaning to give it a go since we moved and aren't near a supermarket.

I've been put off because I thought I had to sterilise all the containers. Do you bother?
Thanks
Christine

I put my finished strained yoghurt into a kilner jar to store in the fridge - usually sterilise but 10 minutes in an oven at 140 degrees will do it - and ....well.....um....don't always! Another bonus is not having all those non recyclable plastic pots heading for landfill.
If you google greek yoghurt making you'll find lots of info. Good luck, its well worth it IMHO.
Anne

I haven't got enough spare time for that I'm afraid. Especially when it's so cheap in the shops. I might save a few p a week, but having to buy the equipment and stuff and then have to wait hours to have it and risk it not working properly for the first several times, I'd rather have the reliable safety standards controlled version. I'd end up with food poisoning knowing my luck. Excellent for you pros who can do it. Must be very satisfying

I have the single pot machine from Lake.... . it makes over a 1 litre a time. I use starter from the last batch with a 1 litre UHT milk skinned or semi, can add milk powder if required. Mix, plug in and leave for 8-10 hours, usually overnight. Fridge or strain through scalded muslin if you want a thicker yoghurt. If it is left to drain it can attain the texture of a rich cream. I store the yoghurt in a sealed plastic container.
I flavour the yoghurt as I fancy.


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