* * * * *
Yoghurt is one of those staples I always have in the fridge. I love it on porridge or muesli, in smoothies, as a base for tzatziki, or as a topping for dessert. I used to buy a pottle of organic yoghurt every week, but now I know how simple it is to make my own, I don't need to anymore! I use organic, full fat, unpasteurised milk for this, and it gives a delicious, creamy taste and texture, very similar to the bought stuff. Raw milk makes a slightly runnier yoghurt, so if you want it to be really thick and creamy, be sure to use pasteurised milk.
1 litre fresh milk
2 tsp live, cultured yoghurt (as your starter)
Slowly warm the milk until it is about 45 degrees (until the base of the pot is just tolerable to touch). Whisk the yoghurt starter into the warm milk and then pour into a clean jar. Place jar in a yoghurt maker (like an Easiyo) that has been filled with hot water and leave for 10 to 12 hours to do it's thing. Cool in the fridge and enjoy!
|Milk and culture, on it's way to becoming yoghurt|
See? Super easy right!?