You don’t need to buy yoghurt at the store anymore you can make it at home. It’s super easy you just need a little bit of time and some good quality ingredients. The first thing you need is whole milk, add it in a heavy bottom saucepan over medium heat and bring it to a boil, about 180 degrees then turn the heat off and let the milk cool down to about 110 degrees because that is the perfect temparature for the bacteria process to start. Anything too high will kill the bacteria and you won’t get the signature structure of a yoghurt.
Take the water of a cup of yoghurt and add it to a bowl and to that yoghurt, add the warmed milk slowly while giving it a good whisk making sure everything is combined nicely. Take a piece of plastic wrap and place it over the top of your bowl and poke some holes into the plastic wrap to ensure there is a little airflow.
Place this in a warm spot like an oven (your oven should be off) overnight for it to form a nice textured yoghurt. After your yoghurt has been in the nice warm place for 5 to 8 hours, transfer it to a refrigerator until ist really chilled. Make sure you store the yoghurt with the way, the way is the water that you can see in the yoghurt and that is going to keep the yoghurt feature nice and smooth.
If you want something that has more texture to it, you can take the yoghurt and strain it in a little bit of cheesecloth and you will get something that is really rich in texture. You can serve then yoghurt topped with berries or syrup. Making yoghurt at home is not difficult as all, it might be a little time consuming but in the end, you will have something that is a real treat for you and your family.
- 1 quart 2 per cent milk
- 3 tablespoons plain low-fat yoghurt
- Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
- Whisk together 1 cup milk and the yoghurt. Stir into remaining milk.
- Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until the yoghurt has the consistency of custard, 4 to 5 hours.
- Refrigerate uncovered jar; when it’s cool to the touch, about 30 minutes, screw on a tight-fitting lid.