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Homemade Yoghurt Recipe

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by Nicole Arathoon (subscribe)
I'm a Sydney freelance writer, eternal optimist and happy vegetarian. Check out my blog at nothingwithafacecooking.blogspot.com.au/
Published March 23rd 2013
Schwäbin/Wikimedia Commons


I love that I can make my own yoghurt, not only because it only costs me the price of a carton of milk a third of the price of a tub of 1kg yoghurt in the supermarkets) but I feel pretty good about my culinary abilities knowing I can make something a lot of other people can't or don't. Aside from all of that, I love yoghurt and I love making it because it's easy. Just watch!

You need:
1 litre milk
2 tablespoons of yoghurt
a dry, clean container
a thermometer ( I just bought a meat thermometer from the supermarket and it works just fine)

You do:
Set up a double boiler on your stove.

Half fill the bottom pot with water and pour the milk into the top pot. Once the water starts boiling start using the thermometer to keep a check of the temperature.

Heat the milk till it boils and froths, at approx. 185 degrees. Then take the pot off the stove and place it in your sink of cold water until the temperature has reduced to 110 degrees.

Stir in the two tablespoons of yoghurt to help cultivation.

Pour into a clean, dry container and place it in the oven with the pilot light on for more than 7 hours (overnight). This is the incubation period and the longer you keep it incubating, the better.

Once ready, place your yoghurt in the fridge. It may have a clear, green liquid on the top which is normal.

Stir in any flavours you enjoy such as berries, honey or my favourite, cinnamon. Enjoy!
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Your Comment
I'd love to make yoghurt, only problem is the pilot light on my oven is broken. Is there an alternative option?
by Lucy Graham (score: 2|275) 1944 days ago
I remember doing this as a Science experiment in high school. Growing starter cultures. Thanks for sharing.
by TheOnlyFiona (score: 2|423) 1944 days ago
OK, I've got an ELECTRIC OVEN
What temperature ??
by Walpo (score: 0|5) 1942 days ago
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