Some of the sourdough recipes that we use on the sourdough courses use yogurt as an ingredient. It’s not hard to make yogurt and avoids consuming a wide range of additives, including modified starches, fructose, artificial flavourings, colouring and sweeteners found in many commercially produced yogurts.
This recipe is taken from my last book, Food for Thought and is how we make our yogurt here. It uses just basic equipment that most of us have in our kitchens.
Because it is live, it contains lactic acid bacteria which is helpful to your digestive system, and you get a rich and creamy set yogurt with a light acidic tang. Serve with a spoonful of honey, a dollop of jam or just as it is – natural and not a plastic pot in sight.
- 1 litre whole milk
- 6 tablespoons organic live plain
- whole-milk yogurt
Pour the milk into a saucepan and put the pan over a low heat. Stir gently, watching it carefully, until the temperature reaches 91C, which is just below boiling point. Then remove from the heat and leave until the temperature falls to 46C.
Pour the milk into a warm sterilised bowl. Whisk in the live yogurt and the bacteria will start to work on the fresh milk and convert it into yogurt. Cover the bowl with a clean tea towel andplace it somewhere warm overnight. An airing cupboard or a shelf above a radiator is fine, or alternatively, you can pour it into a warmed, wide-mouthed Thermos flask and seal.
If the yogurt is still runny in the morning, leave it wrapped up in the warm for another couple of hours. When it is the right thickness, transfer it to a sterilized container with a lid and store in the fridge; a heavy glass jar is ideal. Homemade yogurt is not as thick as commercially produced yogurt, so to get a thicker Greek-style set, strain it through a muslin-lined sieve over a bowl for a few hours.
The yogurt will keep for up to two weeks in the fridge and you can use some of it to make your next batch.