If you’re a yoghurt lover it’s tricky to make this store bought item plastic free, so we’ve switched to making our own. It’s ultra simple and can be done at home with just a few items you’ll almost definitely have on hand.
You will need:
1 x 1L glass jar (cleaned throughly in very hot water)
1 x 1L whole un-homogensied organic milk
1 x tablespoon of live natural yoghurt (check the label for live cultures, once you have your yoghurt making up and running you can use a spoonful from your previous batch.)
1 x warm towel (I throw mine over the oil heater to get it really warm!)
1 x cooking thermometer (If you’re a bit cocky & don’t have one you can guess the temps, I do.)
1.Heat the milk in a saucepan until it reaches 82 degrees, this kills any bacteria present (if you’re guessing the temp, this will be just short of boiling).
2.Turn off the heat and allow the temp to drop down to 45 degree. (Again if you’re guessing this will be once it’s not longer steaming or less). If in doubt lean on the cooler side to make sure the live cultures aren’t killed by heat when they’re added, but it still needs to be warm.
3.Add the spoonful of yoghurt culture the your clean glass jar, pour in a little bit of milk and stir well with a very clean spoon, so the yoghurt emulsifies well. You can then add the rest of the milk, making sure it all mixes well.
4.Screw the lid on. Wrap the jar in the warm towel and leave in a dry, warm place for the live cultures to do their thing, this will take around 8 hours. It is important that the jar stays warm for at least the first 30 minutes as this is the active incubation period.
5.After 8 hours you can open the lid, you should have a jar full of fresh creamy yoghurt! It will need a stir to remove any lumps.
6.Store in the fridge for up to 3 weeks.
-Don’t expect your yoghurt to be as thick as the store bought stuff, this is a very simple method so will yield a thinner yoghurt but still crazy delicious!
– To keep your jar extra warm you can also use a wheat heat pack wrapped against the jar, or make the yoghurt in a thermos flask instead of a jar to keep the mix warm. Or place the jar in a small esky with lots of jars of hot water surrounding it to keep the temperature up.
– Once you’ve nailed the natural yoghurt technique, you can experiment adding fresh berries, raw honey or fruit before you pop your yoghurt in the fridge.
Image source: www.mydomainehome.com.au