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.
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.