Curry night Loads of home grown spinach included and homemade yogurt
Oooh! someone else that makes home made yogurt.
I made some yesterday, thought Id take some pics while making it.
Make it about every 7-10 days.
My way of making that I have been doing for many years;
2 pints milk
2 1/2 tbsp yogurt starter
I use a double boiler with two pots. This stops any milk burning or sticking to the bottom of the pan.
First sterilise your smaller pot, spoon and thermometer in the larger pot by boiling for 10 minutes.
Add your milk to the smaller pot.
Add water to the larger pot so the smaller milk pot sits in it comfortably, important not to let any of the boiled water into the milk pot.
Boil until the milk temperature gets to 93c or 200f, takes about 15 to 20 mins.
Place the milk pot into a bowl of cold water and let the milk temperature drop to 43c or 110f, takes about 5 to 10 mins.
In a jug add your yogurt starter (use 1 1/4 tbsp per 1 pint milk) and mix with some milk to blend together.
Pour all the milk and the milk with yogurt starter into the flask. Mix well.
Leave for 8-10 hours.
Pour into jar and cover and allow to cool at room temperature for 15 mins.
Put jar in fridge and leave for 6 hours.
The yogurt will last for 7 to 10 days.
I always take some of the made yoghurt and freeze in 1 1/4 tbsp amounts in an ice tray to create a new starter.
Next time you need your next starter, take one from the freezer and while you sterilise your equipment, boil and cool the milk, the cube will have defrosted and be ready to mix as above.
If creating a new starter from scratch, make sure you use full fat natural yogurt. Do not use Greek yogurt.
Avoid using low fat milk as it will not make a thick or tasty yogurt.