How to make yoghurt

How to make yoghurt

How to make yoghurt

Yoghurt is a natural, healthy and incredibly versatile ingredient that can be enjoyed in all sorts of different dishes. You can have it at breakfast time, as a cooling side with a curry or as part of a creamy dessert. It is actually very easy to make at home and doing so will save you money in the long run especially if you eat a lot of it. You can buy yoghurt cultures online and from specialist stores, but the easiest way is to use some fresh, live yoghurt to start you off.

1
Place the milk into a saucepan and heat to 85°C. The best way to do this and to prevent it from catching is to place it inside another saucepan half filled with water and heat
2
Place the saucepan of milk into an ice bath and cool the milk to 43°C
3
Blend in the starter yoghurt, ensuring that it is at room temperature
4
Transfer to a container and leave in a warm place (38°C is the ideal temperature) for up to 7 hours
5
Stir the yoghurt, transfer to airtight containers and keep in the fridge for up to 1 week

Variations

If you prefer a thick set yoghurt, strain through muslin cloth to drain away any excess liquid before refrigerating.

Serving suggestions

Agnar Sverisson uses yoghurt to make a tasty Barley dip served with rye bread crisps while Alfred Prasad makes a cooling Cucumber raita. Cristoffer Hruskova showcases a refreshing Yoghurt sorbet and Anna Hansen add sumac to the yoghurt in her Turkish menemen recipe.