Page 49

HOMEMADE YOGURT

If you’re a big fan of yogurt like me, then you probably get through a few tubs a week. Not only is store-bought yogurt expensive, but it also has added fillers, other unwanted ingredients and added sugars. So why not make plain yogurt at home and add your own flavours? You can even make creamy Greek yogurt at home! Making yogurt isn’t rocket science and you don’t need any expensive equipment. Just a little time and patience and you’ll have creamy, fresh tasting yogurt at home.

1

3

2

Heat & Cool

Inoculate

Start off with a litre of milk. For best results, use 2% or whole milk, for a creamier tasting yogurt. If you like putting yogurt in shakes and don’t need it to be creamy, then skim milk will work too.

To “inoculate” the milk, add two tablespoons of yogurt culture. This can be a good quality storebought yogurt or from a starter kit from the health store. I usually use two tablespoons of store-bought probiotic yogurt.

Heat the milk in a pot on medium heat until it reaches 180 degrees F (82 degrees C). Stir continuously to prevent the milk from scorching.

Mix the yogurt into the milk to distribute the yogurt culture evenly.

In the meanwhile, preheat the oven to 150 F (or proof setting).

Pour the inoculated milk into a clean (sterilized) glass bowl. Put the lid on and cover with a dish towel.

Once to milk has reached 180 degrees F, let it cool for about 10 minutes until it’s about 110 F (43 degrees C). The milk is now ready for the next step (inoculation).

Turn the oven heat off and turn the oven light on. Now place the covered glass bowl in the oven. Let it sit in the oven for 6-7 hours, undisturbed.

Note: The milk is heated to make the proteins unfold, and to make sure that all organisms that could compete the yogurt culture are killed.

Note: The oven must be slightly warm to help incubate the yogurt’s bacteria. That’s why it is warmed to 150 F before turning it off. The oven light helps provide a little heat throughout the incubation process.

Set & Strain Once the yogurt has set for 6-7 hours, remove it from the oven and refrigerate. The yogurt may be a little watery since it doesn’t have any of the setting agents that store-bought yogurt has. This is normal. To achieve a creamier consistency, strain the yogurt through a cheesecloth or coffee filter for 10-15 minutes.

| SPRING 2012 | FLAVOUR FIESTA MAGAZINE

49

Flavour Fiesta Magazine - Spring Issue 2012  

Spring issue of Flavour Fiesta Magazine. A food magazine for foodies looking for healthy and flavourful cuisine inspired by global cuisine....

Flavour Fiesta Magazine - Spring Issue 2012  

Spring issue of Flavour Fiesta Magazine. A food magazine for foodies looking for healthy and flavourful cuisine inspired by global cuisine....

Advertisement