Home-made yoghurt

Home-made yoghurt

By
From
New Middle Eastern Food
Makes
1 kg
Photographer
Mark Roper

Yoghurt is an essential part of the Middle Eastern diet and appears on the table in many guises — mixed with water as a refreshing drink, or served as a thin, runny sauce or a thick, creamy dip as part of a mezze selection. It is often flavoured with fresh herbs or vegetables. There are plenty of quality commercial brands around, but home-made yoghurt tastes sweeter and fresher. To make it, all you need is milk and good-quality, natural live yoghurt to start things off — not a flavoured, sweetened variety.

Ingredients

Quantity Ingredient
1 litre full-cream milk
1 tablespoon natural live yoghurt

Method

  1. Put the milk in a large saucepan and bring to the boil. When the froth rises, turn off the heat and leave to cool. As you are dealing with a living ‘culture’, the bacteria will only grow within a certain temperature range — between 32°C and 49°C. If you don’t have a thermometer, the traditional way of testing the temperature is to dip your finger into the milk. You should be able to leave it for a count of 15 seconds. When the milk has cooled sufficiently, remove any skin that has formed on the surface.
  2. In a glass or earthenware mixing bowl, beat a few tablespoons of hot milk into the yoghurt, then pour in the rest of the milk and beat again.
  3. Cover the bowl with a tea towel or plastic wrap and leave it in a warm place, undisturbed, for at least 8 hours — overnight is ideal. It should thicken to a custard-like consistency. Transfer to the fridge, where it will keep for up to a week. If you want to keep making your own yoghurt, reserve a little to make another batch within 4 days.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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