Homemade Yoghurt

Name: Homemade Yoghurt
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 1 l milk; 3 tbsp greek yoghurt or plain yoghurt

1 hr 20 min

2 portions

breakfast fermented healthy

Plan this

Just two ingredients and a warm oven overnight — you wake up to a full litre of fresh, tangy yoghurt.

Instructions

1
Pour the milk into a saucepan and heat it to 82 °C, stirring constantly. A thermometer really helps here to get the temperature exact.
2
Take the pan off the heat and cool the milk down to 40–42 °C. Setting the pan in cold water speeds this up nicely.
3
Whisk the yoghurt into the lukewarm milk, then pour it into clean screw-top jars — half-litre preserving jars work great. Screw the lids on.
4
Warm the oven to 40 °C and place the jars on a tray in the middle of the oven. Leave them overnight, 8–10 hours.