Make your Own Yoghurt/Yogurt and why you should bother

Posted by munkey on March 19th, 2011

After seeing Hugh Fearnley Whittingstall rant on about how easy and satisfying it is to make yoghurt at home on one of his episodes of “River Cottage” I thought “WOW! finally something that I can do that looks easy peasy and doesn’t require growing/farming, killing my own food” I’ve always felt the guilt that these shows grow from in that I am very far removed from the food hat I at. I often eat out of packets, rarely cook from scratch and never grow my own food.

It reminded me of a Science experiment we did back in school where my Science teacher showed us how yoghurt could be made with milk, a bacterial culture from some more yoghurt and a thermos flask. We suffice to say, when there is Science involved, I had to give it a go.

After a quick search online I found the wikiHow article below, which seemed simple enough to follow.

http://www.wikihow.com/Make-Yogurt

But why bother? it’s cheap enough in the shops isn’t it? Well yes I suppose it isn’t going to save you enough for a holiday, but it will save a few pence for each pot, and if you get through a lot of yoghurt then the savings could add up. The reasons you should try this is it’s fun! You never know you might learn something.

The basic steps are these:

  1. heat some milk to kill all existing bacteria in it
  2. transfer it into a sterilised jar (it’s easier than you think to sterilise jars if you have a dishwasher, just stick them in and make sure you don’t touch the inside when you take them out)
  3. let it cool down to room temperature (you don’t want to kill the bacteria you’re about to add)
  4. add some bacteria culture (a teaspoon from a pot of any bio-yoghurt will do)
  5. seal the lid and leave it somewhere warm overnight, near to a radiator or in the airing cupboard.
  6. check on it the next day, you should have creamy white yoghurt, ready to eat! (if not you may need to leave it another night)
  7. add jam/chutney/honey or pretty much anything else you usually have to flavour your yoghurt.

The best bit is, you don’t need to buy any more starter yoghurt because when you’re running a little low, just take a spoon of the stuff you’ve made and use it to start the next batch!

Ikea do a great range of cheap kilner jars that you could use to start with and if, like me, you take yoghurt as part of your packed lunch, the small jars in the lead photo are an ideal size to stick in your lunch-bag.

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