We use yoghurt all the time at River Cottage - in fruity fools and ice cream, in breads and cakes, and swirled into soups, stews and curries. We mix it with goat's cheese and herbs to make near-instant dips, and with toasted spices to spoon into bowls of soup. But it is also, of course, an ideal breakfast food.
Rate this recipe:- 6-8 hours (or overnight)
- See Recipe
- Makes 500g
- * 500ml whole milk
- * 25g dried milk powder
- * 3 tbsp live, plain whole-milk yoghurt
1. Pour the milk into a saucepan and whisk in the dried milk powder. Put the pan over a medium heat, stand a cooking thermometer in it and stir gently, watching the thermometer carefully, until the temperature reaches 46°C.
2. Take the saucepan off the heat and pour the milk into a warmed mixing bowl. Check the temperature hasn't gone beyond 46°C. If it has, stir the milk until the temperature drops back. Whisk in the live yoghurt. The bacteria within it will start to work on the fresh milk, converting it into yoghurt.
3. Cover the bowl with a lid or some cling film, wrap it in a towel and put it somewhere warm - in an airing cupboard or above a radiator are good places. Alternatively, you can pour the mixture into a warmed, wide-mouthed Thermos flask and seal.
4. Check the yoghurt after 6-8 hours, or leave it overnight. If it's still runny, leave it wrapped up in the warm for another 1-2 hours. When it has thickened and looks set, pour it into a clean container, seal and refrigerate. Homemade yoghurt isn't as thick as commercial varieties. If you’d like a thicker finish, you can strain the yoghurt through a muslin-lined sieve over a bowl in the fridge for a few hours.
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@rolo: I remember so, Hugh didn't use milk powder in the show.
Oh, and i NEVER add the dry milk powder ;) Gorgeous still ;)
I've been making this yogurt since i first saw it on your show 9-months ago...i just love it! It IS thinner than store bought yogurt and to me, but wow is it good :) Instead of making it on a radiator (as we here in the U.S. dont normally have them in the south), i put the container in my crock pot that i have lined with towels and put it on the "warm" setting...turns out gorgeous in 12-hours ;)
ive tried it without the milk powder and it comes out ok. also tried it without bringing it up to 82 Celsius first and it was ok although milk was fresh so had no other contaminant bacteria.
this recipe works great, to make it really thick like greek yog, i leave it straining overnight in a colander using an old t-shirt.
Hello! I just looked it up, since I didn't remember dried milk being used when I saw it on the telly last night. Apparently it's to make the yoghurt thicker. I think I'll just go ahead and try it without and see how it goes.
is it necessary to use the milk powder? why?