Again – this is not a foodie blog. No photos, no expertise went into posting it.
I’m still not writing and I had to share this easy peasy recipe with you all and save it for myself in case I have a brain freeze. Who would have thought it? You don’t need a thermometer; you don’t need to take up kitchen space with a yoghurt maker. You do need a saucepan, a whisk and patience as it takes time to set and time to chill properly, but that’s all.
I made this yoghurt last night. It’s creamy and nicer than any bought stuff I’ve had in the past. Delicious, in fact. But there’s no preservative in it, so I’m not sure how long you can keep it. My Indian neighbour gave me this recipe. She makes big batches for her family and cooks with it a lot, so a two litre yoghurt tub doesn’t last long. I thought I’d make it as she gave it to me and I’m sharing the results around. Next time, I’m going to try it with one litre and maybe half the yoghurt.
The yoghurt needs to be Greek or Greek style and the milk needs to be full cream. If you’re on a diet, stay away. I believe it doesn’t work with skinny milk. J I haven’t put salt or added anything else to it, but will experiment next time. Having said that, it taste’s (very) mildly salty. It’s so hardly noticeable that I can’t be sure, but I suspect that it’s probably the Greek Yoghurt.
Unless you have a warm place to let the yoghurt set, heat up your oven at the highest temperature that you can make it for an hour before making the yoghurt. Turn oven off ten minutes before placing the yoghurt in the oven to let it set.
Ingredients
150g Greek or Greek style yogurt
2 litres full cream milk
Bring the milk to boil. Fill sink part of the way with cold water before putting the saucepan in sink to cool milk down. (Make sure no water gets into the pot.)When the milk is just a bit above lukewarm add the yoghurt and whisk it in with a hand whisk.
Leave it in the oven for at least five hours, or overnight. When you look at it next it should have firmed up into yoghurt. Place in the pot in the fridge for another five hours to chill. Then divide it up in containers.
That’s it – yes, that’s how simple it is. Two ingredients and ten hours.
A Wondering Minstrel I 
Homemade yogurt is the best! You can use any sort of milk or yogurt, add any flavors, and as much or little sweetness as you like. It’s endlessly versatile.
Haven’t experimented yet, Hannah, but I love the flavor of the plain stuff. Creamy, tasty and no preservatives. 🙂
Yum!! I haven’t tried to make yoghurt at home (I’m not brave enough- haha) but hearing how easy you make it sound, I really want to try!! 😀 Keep us posted with our latest yoghurt creations! I’d love to see more- super curious about the life of this homemade yoghurt too! 🙂
No bravery involved Roxanne or believe me, I wouldn’t have tried it. It was lovely knowing that there were no preservatives or salt or sugar clogging it up. I did give some away, but the rest still tasted nice ten days later.
Hehe 🙂 That’s true – plus, it’s always a little bit more satisfying when you make it yourself! And how lucky for those who received your extras.
Back in my cheese-making days, Mary, I considered making yoghurt, too. The only thing keeping me from filling the pot was that I would never eat that much yoghurt. It’s not that I do not like it but I’m not one to eat it daily. Still, I’ll save your recipe. Who knows? I may have some yoghurt-eating houseguests one day and I’ll be ready for them. 🙂
I don’t eat yoghurt often, John, but I certainly enjoyed this batch. It was so much nicer than the commercially produced stuff. And I just couldn’t resist being able to create something worth so little effort on my part. If only the rest of life was like that, eh?
Mum used to make her own yoghurt back in her hippy days, I think it was some kind of yoghurt maker though. I will try to make it one day. Good on you.
Lovely stuff, Lisa. I’ve added it to my no fuss repertoire. ❤️
Perfect. Love homemade yogurt! 🙂
Only two ingredients, Ronit. Hope you give it a go. 😀
I used to prepare my own yogurt and yogurt cheese, by using a starter powder. But it’s been a while since, so it’s good to have your post for motivation! 🙂
I should have known, Ronit. 🙃 What does the powder do? Does it make the yoghurt firm up quicker?
With the powder it is a bit quicker and the result thicker – though I used to strain it anyway, as I like my yogurt quite thick.
Another thing about the powder is that when using it you know you have a good selection of the beneficial bacteria, which is harder when using commercial yogurt as the starter. But I don’t think it’s that crucial, especially if you have some good quality and preservative free yogurt as the starter.
You definitely motivated me to go back to making my own. Thank you!! 🙂
Thanks, Chef. 🙂