This is just a quick post for those people who seem to end up here looking for info about yoghurt making. The best results I have had so far using the Lakeland electric yoghurt maker which I have been using for about eight weeks is from the following method. Quick to set up, no saucepans of cooling forgotten milk.
- 2 teaspoons of fresh live yoghurt – do not be tempted to use more, it will not make the yoghurt ‘happen’ faster or better!
- 2 dessertspoons of non fat skimmed dried milk, something I have never bought before but the yoghurt seems to like it, what more can I say?
- 1 litre of UHT milk. Ideally full fat. Morrissons 4 per cent fat performs better than Waitrose 3.6 per cent fat.
Using UHT milk means you skip all that heating it up to a certain temperature and then waiting for it to cool down again, less washing up, so offsetting the carbon footprint of using an electric yoghurt maker, also if you make your own you are reducing your packaging use. Not sure if there is a net gain or loss but I am trying hard here.
Put the 2 tsps of yoghurt in the bottom of the container. Sprinkle the non fat powder on top. Add a little UHT milk. Give it a good stir around. Put container in the electric heater bit. Add the rest of the milk. Put the lid on. And then leave for at least 8 hours, mine seems to take more like 9 hours to go. It’s odd stuff. You look at it and nothing happens for ages and then it goes all of a sudden.
If you don’t have a yoghurt maker then use a wide necked flask or a jug, but you will have to consider how you will keep it warm. A good thermos flask will probably work fine. Yoghurt needs a warm temperature to develop. The lactobacteria and the Streptococcus thermophilus – the organisms that create the yoghurt – are called ‘thermophilic’ (lovers of heat) for that reason. It needs to be kept at 100-degrees Fahrenheit (37-degrees Celsius). It will get more sour the longer it is kept warm, so that is why you chill yoghurt in the fridge once it has developed to the thickness and taste you want. It is worth doing more research on the net if you want to know more about this.
Take it out of the electric heater bit. Let it cool a while. I put mine in the fridge overnight and then put it into clean pyrex containers with snap on lids like these.
You can use the easi yo stuff in it. I have found that it splits. But when it does split, it’s easy enough to strain it through a bit of muslin in a sieve and then you have wonderful whey for baking bread, can’t recommend this too highly, and a thick soft yoghurt that you can use in lots of ways.
Today I made rocket pesto using fresh yoghurt
- A big bunch of going over rocket from the garden
- Fresh garlic
- Grated pecorino cheese
- Cashew nuts
- A little walnut oil and extra virgin olive oil
I can’t give you exact quantities because I basically shoved the lot in the blender and mixed and tasted till I got something I liked. You can use any favourite herbs and nuts: this is my sister’s way of making pesto, as she prefers yoghurt to loads of oil, makes it much lighter. I store it in the fridge with a layer of olive oil on the top which reduces the effect of oxidisation.
Spread it on sourdough toast for a quick sandwich, add to pasta, mix into salad dressings…
July 2010 – Made a lovely lime cheesecake with strained yoghurt (labneh) made from rich creamy Jersey/Guernsey milk. Click here to read the post and the recipe.