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.
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!
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.
- 800g granulated or preserving sugar to each litre of juice made
- Gently rinse the redcurrants in a colander before carefully removing the stems and putting the fruit into Kilner jars
- Firmly cover the jars with lids before putting them in to an oven at 300ºF/Gas mark 2 until the juice has run well
- Remove from the oven carefully remove the lids and turn out the fruit into a jelly bag or muslin overnight
- Measure the juice and take the correct proportion of sugar
- Add the sugar to a large heavy-bottomed saucepan or jam pan and warm on a low heat
- In a separate pan, heat the juice to boiling point (but don't allow to boil)
- Add the juice carefully to the warm sugar stirring all the time until the sugar has dissolved
- Pour jelly at once into sterilised jars
- Allow to cool before screwing the lids on firmly