Some time ago I wrote this post about making your own yoghurt using store bought natural yoghurt. I do things a little differently these days by using a freeze dried yoghurt culture and an Easiyo maker. Here is what I do:
Measure out a litre of milk into the Easiyo inner container (the one on the left).
Heat the milk on the stove to 90 degrees (C), then let it cool to 45 degrees (C).
This is what the freeze dried culture looks like. A little lasts a long time as you use about 1/10th of a teaspoon per litre of milk. You can buy it from Cheeslinks. So, the next step is to whisk the culture into the warm milk.
Fill the Easiyo white container with hot water to the level recommended (you get full instructions with the maker when you buy it). Pop on the lid and let it sit for at least 8 hours, but for a nice firm set leave it longer, overnight is good. Take the yoghurt out and keeping it in the Easiyo container let it chill in the fridge.
*Variations:
– I have successfully varied plain natural yoghurt by adding a tablespoon of honey and 1/2 teaspoon of cinnamon. Add them in at the same time as the culture.
– Add a little vanilla extract with some honey or sugar for a sweeter vanilla flavour.
-After the yoghurt is set, add fruit of your choice.
-If you like a thick yoghurt, add 1-2 tablespoons of milk powder as the milk is heating.
– I also wrote this post on making your own yoghurt cheese or spread.
