Making your own yoghurt
Making your own yoghurt – who’d have thought it could be so easy, so cheap and so delicious!
We’ve been making our own yoghurt for a while now and I can’t seem to get enough of it. We started off with an Easiyo kit which is essentially a 1 litre plastic pot to make the yoghurt in, an insulated flask that acts as a water bath and some sachets of yoghurt mix. However, we now just do it ourselves without the sachets of yoghurt mix.
All you need to do is add about 3 tablespoons of fresh, natural yoghurt to around a litre of semi-skimmed UHT milk in the 1 litre pot, give it a good shake and then place it in a warm water bath for about 8 hours. We usually leave it a little longer than that, but 8 hours will do. Using the insulated flask from Easiyo makes this a doddle for us. After eight hours we have a litre of gorgeous, silky smooth delicious yoghurt.
Sometimes we’ll add a couple of spoons of powdered milk just to give the yoghurt a little more texture, but there isn’t even any need to do this if you don’t want to. You could add sugar as well if you wanted to sweeten it a little but we sometimes do this afterwards by drizzling a bowl of the yoghurt with honey. We use it on cereals for breakfast, on fruit for puddings, on curries, in wraps and even in cooking. It tastes delicious and only costs about 50p for a litre (based on the price of a litre of UHT milk).
The only difficulty is not eating it all as you need to keep a few spoonfuls back ready for your next batch.
I’d certainly recommend starting with the Easiyo kit but once you’ve got it just use the containers and flask but make your own by seeding with yoghurt rather than buying the sachets of powder all the time.
Making our own Yoghurt
6 Responses
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve been doing the same for a couple of years. 🙂 In fact I’m eating yogurt now, as I catch up with my RSS feed.
I usually freeze my starter yogurt, in ice cubes (moving the cubes to a container to free up the tray). I’ve been using just one ice cube size per yogurt batch, which needs powdered milk. Perhaps I should try more starter yogurt, instead?