Home-made yoghurt (2)

Home-made yoghurt (2)

By
From
Encyclopedia of Food and Cookery
Makes
310 g

This recipe makes a thick, creamy yoghurt. Dieters should make the skim milk variation.

Ingredients

Quantity Ingredient
500ml milk
25g full-cream milk powder
2 tablespoons plain yoghurt

Method

  1. Set aside 2 tablespoons fresh milk and stir milk powder into remainder. Heat gently to boiling point, stirring occasionally to dissolve milk powder. Simmer very gently for 20 minutes.
  2. Remove skin from top of milk and pour milk into a small casserole dish. Leave to cool until a little warmer than lukewarm (45°C).
  3. Beat yoghurt into reserved 2 tablespoons milk and mix very gently into warm milk, stirring only a few times to blend. Cover dish with a lid, wrap in a thick cloth or blanket and leave undisturbed in a warm place for 8–10 hours or until thickened. Chill for at least 4 hours before using.

Variation

  • Skim milk yoghurt: Replace milk powder and fresh milk with 250 ml skim milk powder and 375 ml water. Use low-fat yoghurt as a starter.
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