It’s very simple to make your own yoghurt. Once you’ve compared the taste of the homemade version with that of some oversweetened, gum-stabilised commercial varieties, you’ll wonder why you haven’t been doing it forever.
• You don’t need to purchase a yoghurt maker, although it takes the guesswork out of the process. If you don’t own one, then you will need a thermometer for best results.
• Sterilised jars. I always feel glass is best, but food-safe plastic would suffice. (See Sterilising Jars and Lids on pages for helpful tips.)
• Milk. I don’t use low-fat varieties; you can, but it will give a runnier result. Although I haven’t tried it, I’m told you can even use coconut cream. Goat’s milk works well also, and this I have tried. UHT (ultra heat treated) milk is also suitable for making yoghurt.
• Skim milk powder. Always add as directed (usually 2 tablespoons per litre) for advisable extra protein and calcium content.
• Starter. Some people use a starter culture, but I just use 2 tablespoons of a previous batch of yoghurt. For your first batch, you could use a good commercial Greek yoghurt, making sure it contains the acidophilus culture.
Makes approximately 1kg
3 cups (750ml) full-fat milk
2 tablespoons skim milk powder
2 rounded tablespoons (about 40ml) full-fat yoghurt
Heat the milk to lukewarm (about 43°C).
Whisk in the skim milk powder and the yoghurt until smooth.
Pour the mixture into jars, then place in a yoghurt maker or leave in a warm place for 8 hours (at a constant temperature of 44–46°C).
Put a lid on the jars, and place in the fridge overnight or for about 8 hours before using (this allows it to solidify more).
• Try mixing some stewed fruits or fresh berries into the yoghurt.
• Use plain yoghurt as an accompaniment to an Indian-style dish. I also like to make raita for this purpose, mixing 300ml yoghurt with 1 clove crushed garlic, and a pinch each of salt and cumin. I then grate a cucumber into a clean tea towel, and squeeze out the excess juice. The grated cucumber is mixed into the spiced yoghurt, together with a little chopped fresh red chilli. Delicious!
• Add a tablespoonful or two to the dough of homemade bread. It will give a lovely, slightly sour flavour and helps the bread to keep longer.
• Add a spoonful to homemade ice-cream mixtures.
• Add to smoothies, mashed potatoes and cake batters as part of the liquid component.
• Use in salad dressings or to top jacket potatoes, nachos or tacos instead of sour cream.
• Put a dollop in the middle of a bowl of a puree-style soup, and sprinkle with chopped fresh herbs.
• Make yoghurt cheese (labna) – so simple and delicious (see page).