YOGHURT

After spending years mucking around with all manner of methods for making yoghurt, I’ve finally found the perfect recipe to create delicious thick yoghurt every time, based on a method from fermentation guru Sandor Katz. It rests on two key processes: simmering the milk to ensure a thicker yoghurt, and housing the yoghurt in an Esky or portable cooler, providing a warm, stable environment while it does its thing.

This recipe is very simple, but for it to work you do need the best ingredients,starting with good-quality organic unhomogenised milk. Homogenisation is a mechanical process that disperses all the fat globules throughout the milk, so the cream doesn’t form a layer on top; in my book, cream is good! You’ll also need some yoghurt to use as your starter culture.

This is a perfect project for little people. My little one eats a ton of it every week! Making it from scratch is cheaper for me, and she loves being part of the process.

MAKES: 2 x 500 ml (16 oz) jars

INGREDIENTS

500 ml (17 fl oz/2 cups) boiling water

1 litre (35 fl oz/4 cups) unhomogenised full-cream milk, preferably organic; the better the milk, the better your yoghurt will be

1 tablespoon plain store-bought yoghurt, at room temperature, as your starter culture

EQUIPMENT

Esky or portable cooler

medium heavy-based saucepan or double boiler

cooking thermometer

wooden spoon

small bowl

2 x 500 ml (16 oz) jars with lids, sterilised using a method here

paper towel

YOGHURT METHOD

1.	Prepare your Esky: Pour the 500 ml (17 fl oz/2 cups) boiling water into an Esky or portable cooler. After 15 minutes, empty the water out and close the lid to retain the heat.

2.

Warm the milk: In a medium heavy-based saucepan or double boiler, very slowly and gently heat the milk to 82°C (180°F). It should not be boiling, but lightly foaming around the edges. Keep your milk at this temperature for 10 minutes, over very low heat. Watch it like a hawk and stir every now and then with a wooden spoon, so it doesn’t catch on the bottom of the pan.

3.	Cool the milk: Take the milk off the heat and leave to cool to 46°C (115°F). If you want to speed this bit up, sit the pan in a sink full of cold water to hurry things along.

4.	Mix the milk and starter culture: When the milk has cooled to 46°C (115°F), pour 125 ml (4 fl oz/½ cup) into a small bowl, then mix in your tablespoon of yoghurt, making sure there are no lumps. Now stir this mixture back into the rest of the milk.

5.	Fill your jars: Pour the mixture into your jars; wipe the rims clean using paper towel. Screw the lids on.

6.	Leave to ferment: Place the jars in your warmed Esky, close the lid and leave overnight.

7.

Tuck in: After 8–12 hours, the jars should be full of yoghurt; if you are lucky there will be a layer of cream on top. Transfer your yoghurt to the fridge and use within 1 week. You can use this yoghurt as your starter for your next batch, but it will only last for another three to five more batches. After this, start again with 1 tablespoon of store-bought yoghurt.

HOW TO USE

• Blend with strawberries and peaches and freeze for an instant summer sorbet.
• Tenderise meat with a mix of yoghurt, garlic, ginger, olive oil, cumin and lemon juice before barbecuing.
• Make some creamy Labne.
• For a great sauce for lamb chops, mash with sharp feta cheese, salt, lemon juice and fresh herbs.