Wednesday, 3 July 2013

Yoghurt

Having tried various methods here's what works for me...

Rinse a pan with cold water, then add whole milk. The cold water should reduce the amount of milk sticking to the bottom of the pan. I also put in a 'milk saver'. It sits at the bottom of the pan & rattles when the milk starts to boil- genius!

My Grandma & my Mum both had a milk-saver. Eventually I unearthed this deceptively simple pyrex disc in an old fashioned hardware shop.


Whilst the milk is heating, I fill a wide-necked flask with boiling water. As soon as the rattling milk-saver alerts me to the heated milk, I turn off the heat & leave the milk to cool.

When the milk is cool enough, empty the hot water from the flask. (I do not have a thermometer so use a scrupulously clean finger to gauge if the milk is hot-bath-temperature). Add a generous spoon of yoghurt to the warmed flask & carefully stir in the heated milk.


Leave the flask for between 12-24 hours then you should have yoghurt...

To make thicker yoghurt, add a spoon of dried milk powder. Alternatively try using raw milk. The fat content is very high so the resulting yoghurt is wonderfully thick and creamy.

If it all goes wrong strain the mixture through a cloth & you'll have cream cheese instead!

6 comments:

Rachel said...

I was just thinking "it's never worked for me!" when I came to your "If all else fails..." Thank you!

Iz said...

Excellent! I do this too, when I remember, and I also use the clean finger method, but I incubate the yoghurt in a sealable plastic pot which I wrap in a piece of quilt wadding and a towel and bury in the airing cupboard. I must try using whole milk though, as it is a bit runny with semiskimmed - never occurred to me that it was the fat content that made it thick!

Sue said...

I need a milk saver, must track one down.

I use a little electric yogurt maker which is very simple and easy to use. I never bother with thermometers and whatnot, I just let the milk cool to room temp. Takes 6 hours.

Eco Thrifty Living said...

I make yoghurt all the time and never even thought about how to stop the milk sticking to the bottom of the pan - I'm definitely going to try the cold water trick. Plus I never get there in time and the milk always boils over - so I'm going to have to find a milk saver too! I don't have a thermometer either, but always let the milk boil up, then leave it to cool for 40 mins. Does the trick every time!

Jo Kitch said...

Thanks,i`ll try this,by the way my mother swears by moth balls to keep cats away,keeping a dog won`t keep them out they just stand on top of the fence and torment them.

Annie @ knitsofacto said...

Great tips, thanks! It's years since I made my own yoghurt, we switched to goat's milk yoghurt and stupidly I didn't feel confident any more about making my own, I must give it a go :)

Related Posts Plugin for WordPress, Blogger...