Wednesday, March 31, 2010

Food week - Wednesday: Home-made yogurt

No more need to buy natural yogurt from the supermarket once you try this recipe. All you need is one litre milk and two tablespoons of natural yogurt to start with. Use low fat milk with low fat yogurt and normal milk with normal yogurt.
Heat up the milk until it starts to form bubbles. Then fill the milk into a plastic bowl and let it cool down to 45 degrees (if you don't have a thermometer just test with your index finger, if you can keep it in the milk for more than 20 seconds it's OK). Now mix a bit of milk and the starter yogurt in a smaller bowl and blend very well. Add the mixture to the rest of the milk. That's your yogurt mixture. All you need to do now is to keep it warm. I use a thermo bottle for that purpose (make sure that the opening is big enough so that you can get the yogurt out later on). But you can also use a thick towel and put it around the covered bowl. Leave the mixture in the warmth over night so that the yogurt cultures can do their job.
In the morning you can check the texture. It should be creamy and thick. Then it's ready for eating. Store the rest in the fridge. You can now use the new yogurt as starter for the next batch. So in the end you will get a very pure product, mainly consisting of milk and yogurt bacterias, no colourings, no artifical flavours or preservatives.

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