HOW TO MAKE

Yoghurt

YOGHURT HAS SO MANY USES – IT MAKES AN EXCELLENT BASE FOR MARINADES, DIPS AND TOPPINGS AND IS OFTEN USED TO ADD RICHNESS AND A TANG TO SAUCES DURING COOKING. IF THIS IS YOUR FIRST TIME MAKING YOGHURT, START BY CHECKING IT AFTER 4 HOURS AND STOP WHEN IT REACHES A FLAVOUR AND CONSISTENCY YOU LIKE. AVOID STIRRING THE YOGHURT UNTIL IT HAS FULLY SET. THE EXACT TIME WILL DEPEND ON THE CULTURES USED, THE TEMPERATURE OF THE YOGHURT AND YOUR YOGHURT PREFERENCES – THE LONGER YOGHURT SITS, THE THICKER AND MORE TART IT BECOMES.

MAKES ABOUT 2KG YOGHURT | PREPARATION TIME: ABOUT 6 HOURS
COOKING TIME: 15 MINUTES | SETTING TIME: 4–8 HOURS

EQUIPMENT

Heavy-based saucepan with a lid

spatula

thermometer

small measuring cup or bowl

whisk

93°c

1

Preheat the oven to 160°C/ 315°F/Gas 2–3. Pour 2.3 litres full-cream (whole) milk into a heavy-based saucepan with a lid and heat over a medium–high heat. Warm the milk to just below boiling, about 93°C/200°F. Gently stir the milk, making sure the bottom doesn't scorch and the milk doesn't boil over.

Note For best results use organic full-cream milk.

Cool

2

Let the milk cool until it is warm to the touch, 44–46°C/ 110–115°F. Stir occasionally to prevent a skin from forming.

Whisk

3

Scoop out about 250ml of warm milk and add it to 130g whole yoghurt (containing active cultures) in a bowl. Whisk until smooth and the yoghurt is dissolved into the milk.

Pour

4

While whisking the warm milk gently, pour the whisked yoghurt back into the milk pan. Switch off the oven at this point.

4 Hours

5

Cover the mixture with the lid and wrap the pan with tea towels. Place in the turned-off oven. Let the yoghurt set for at least 4 hours, or overnight.

Yoghurt

6

Once the yoghurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yoghurt, you can either drain this off or whisk it back into the yoghurt before transferring it to containers. Whisking also gives the yoghurt a more consistent creamy texture. Transfer into sterilised jars, seal with tight-fitting sterilised lids, and refrigerate for 2 weeks.