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.
- 500ml/500g full fat UHT milk
- 2tbs powdered milk
- 45g plain, natural yoghurt (the starter)
- In a measuring jug add the UHT milk and powdered milk and stir to combine
- Add the plain yoghurt to the milk and stir gently to mix. Don't whip
- Pour the mixture into the yoghurt pots (or large single pot if that's the type of machine you have) and cover with the lid(s)
- Switch the yoghurt maker on for 6-8 hours - until the yoghurt looks set
- Allow to cool then refrigerate. Consume within 5 days
- It's best to turn the yoghurt maker on before you go to bed and switch it off when you wake up in the morning
- Don't forget to reserve 45g of the yoghurt you've made for the next batch!
