Homemade Yogurt
Making your own yogurt is surprisingly simple and incredibly cost-effective. With just two ingredients and a little patience, you can create a creamy, fresh yogurt that is far cheaper than store-bought versions.
Makes: Approximately 1 litre
Cost: 2.36 $ NZD (approx)
Time: 15 minutes active, 10-12 hours incubating
Ingredients
1 litre cow's milk (full-fat will yield the creamiest results)
1 heaped tablespoon plain yogurt with live cultures (as a starter)
Method
Pour the milk into a clean saucepan and heat it gently to 45°C (113°F). Use a thermometer to check. Stir occasionally to prevent a skin from forming.
Once the milk reaches the correct temperature, turn off the heat. Take a small amount of the warm milk and mix it with the tablespoon of yogurt in a separate bowl to temper it. Then, pour this mixture back into the saucepan, whisking to combine thoroughly.
Transfer the mixture to a very clean glass jar or a thermos.
Keep the jar in a warm place, undisturbed, for 10 to 12 hours. To maintain warmth, you can wrap the jar in a thick towel or place it in an insulated cooler.
After this time, the yogurt should be set. It will thicken further upon refrigeration.
For a thicker, Greek-style yogurt, strain it through a cheesecloth or a fine sieve lined with a paper towel for a few hours in the refrigerator.
Tips
Starter is key: Ensure your store-bought yogurt contains live and active cultures, as this is what will ferment the milk.
Keep it warm: Consistent warmth is crucial for the yogurt to set properly. A yogurt maker, a warm oven (turned off with the light on), or a sunny spot can work well.
Save a starter: Reserve a few tablespoons of your homemade yogurt to use as the starter for your next batch.
Flavour after: Add honey, fruit, or granola only after the yogurt has set to not interfere with the culturing process.
Storage: Homemade yogurt will keep in the refrigerator for up to 2 weeks.
