Home-made yoghurt

Spoonful of plain home-made yogurt with honey | H is for Home

A while ago, I blogged about getting a yoghurt maker. One of our friends must have read the post as she very kindly donated a vintage 1970s electric one a few weeks ago. I excitedly set it up and used it straight away – and this home-made yoghurt post would have happened a fortnight ago… if only I’d done a little research first.

Ingredients for making home-made yogurt | H is for Home

Alas, the yoghurt maker lost its instructions at some point so I just winged it. My first attempt didn’t set and just tasted like gone off milk… revolting! I took to the internet to see if I could find any instructions and realised that the fresh milk I used needed to be pre-boiled. Alternatively, as I’ve done since then, I’ve used whole UHT milk which can be used at room temperature straight from the carton. I also found that adding powdered milk gives a creamier and more set result. Success!

Home-made yogurt in electric yogurt maker

If like us, you consume a lot of yoghurt for breakfast and in cooking, home-made is the way forward. Yoghurt makers are relatively cheap to buy brand new – and they’re also the kind of thing that often languish in cupboards as unwanted gifts. Perhaps a friend or relative has one going spare – or check out some well known auction sites! So far, we’ve been enjoying it with a squirt of honey, but you can add anything you fancy – fresh or stewed fruit, maple syrup or granola to name but three.

Redcurrant jelly
  1. Redcurrants
  2. 800g granulated or preserving sugar to each litre of juice made
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Gently rinse the redcurrants in a colander before carefully removing the stems and putting the fruit into Kilner jars
  2. Firmly cover the jars with lids before putting them in to an oven at 300ºF/Gas mark 2 until the juice has run well
  3. Remove from the oven carefully remove the lids and turn out the fruit into a jelly bag or muslin overnight
  4. Measure the juice and take the correct proportion of sugar
  5. Add the sugar to a large heavy-bottomed saucepan or jam pan and warm on a low heat
  6. In a separate pan, heat the juice to boiling point (but don't allow to boil)
  7. Add the juice carefully to the warm sugar stirring all the time until the sugar has dissolved
  8. Pour jelly at once into sterilised jars
  9. Allow to cool before screwing the lids on firmly
Adapted from Cordon Bleu Preserving
H is for Home Harbinger http://hisforhomeblog.com/