Wednesday, July 18, 2012
Yesterday I made homemade yoghurt for the first time, I have always been a fan of yoghurt but found that the plain yoghurt you buy is just a bit tart for my liking.I prefer Greek yoghurt, but thats not good for my waistline, so i have generally opted for fruit yoghurts.
Now I am a definite convert to plain yoghurt, this recipe I made myself is beautiful, smooth, and velvety to eat and not too tart.
I made a small amount just to try it out, but am fully intending to make some more soon. To get the ball rolling, I bought a small container of organic natural yoghurt, with no additives or gelatin, as this has the good bacteria needed to turn milk into yoghurt. I also used organic milk.
Thanks to Rhonda Hetzel for this lovely recipe!
1 litre milk can be any sort UHT, Pasteuriesed, homogenised or non homogenised
1/2 cup good natural yoghurt
1/2 cup milk powder (optional)
1 vanilla bean (optional)
1 litre preserving jar sterilized in boiling water
A whisk for blending the yoghurt and milk powder.
Clip the thermometer to the side of a saucepan and add the milk , I scraped out a vanilla bean and put that in the milk, then heated it over on a low heat until the thermometer reached 90Celsius. Remove from heat. PUt some cold water in the sink and place the saucepan in it to cool the milk down to 45C.
When the milk has reached 45C add the milk powder and mix until dissolved, then ad the yoghurt to the milk and whisk until it is mixed thoroughly and the yoghurt has also dissolved.
Pour this mixture into the warm, sterilised jar, ( not hot, as this will kill the organisms which create the yoghurt), close the lid and wrap in a towel so no heat escapes.
Save some of the yoghurt as starter for your next batch and enjoy ! Yummmmm!