Homemade yoghurt

Homemade yoghurt

Mast

By
From
Saraban
Makes
1 litre
Photographer
Mark Roper

It would be hard to over-estimate the importance of ‘cooling’ yoghurt to the Iranian diet, and even though there are umpteen varieties of good-quality yoghurt available in Western supermarkets these days, I still think it is worth knowing how to knock up a batch yourself. Somehow the homemade kind always tastes sweeter and fresher than shop-bought – however pricey, organic or biodynamic it might be.

The main thing to remember is that to start things off you need to use plain live yoghurt that contains the natural bacteria that cause the milk to thicken and sour slightly. Any good-quality commercial brand will do. And if you can resist eating it all, a few tablespoons of your first batch can go towards the next batch. And the next ... and the next....

Ingredients

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

Method

  1. Put the milk into a large saucepan and bring to a boil. When the froth rises, turn off the heat and leave the milk to cool.
  2. As you are dealing with a living ‘culture’, the bacteria will only grow within a certain temperature range – between 32ºC and 49ºC. If you don’t have a thermometer, dip your finger into the milk. You should be able to leave it for a count of 15 seconds without pain.
  3. When the milk is at the right temperature, remove any skin that has formed on the surface. Mix a few tablespoons of hot milk with the yoghurt in a bowl, then pour in the rest of the hot milk and beat again.
  4. 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. You can also pour it into a Thermos flask or wrap it in a thick blanket to ensure the ideal temperature is maintained. The yoghurt should thicken to a custard-like consistency. Refrigerate for up to a week. Use a little of your yoghurt to make another batch within 4 days.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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