Homemade yoghurt. Choose from the world's largest selection of audiobooks. Homemade yogurt recipe Save So you make your own jams and breads and pasta, why not try making your own yogurt? If you want to get specific with this, use a.
Just make sure it says ''live active cultures'' on the tub. Homemade honey Greek yoghurt Homemade thick yoghurt Homemade natural yogurt Homemade yoghurt Homemade. I make yogurt with coconut milk using a starter from Cultures for Health. You can have Homemade yoghurt using 4 ingredients and 10 steps. Here is how you cook it.
Ingredients of Homemade yoghurt
- Prepare 2 litres of fresh milk.
- It’s 3 tbsp of plain yoghurt.
- It’s of Vanilla essence/strawberry.
- You need of Sugar.
The only negative thing is that it can't be used over and over as your starter for the next batch of your yogurt. You need to use the purchased starter from time to time. But it is great for those who need to stay away from dairy. Homemade yogurt is easy, versatile and healthy.
Homemade yoghurt step by step
- Put fresh milk in a sufuria stir it as you bring to boil..
- Once it has boiled,reduce the heat n let it boil for around 10mins.
- Remove it heat n let it cool down until it becomes warm like babies water bath..
- Pour in a container with a lid where the process of making yoghurt will take place.Place it on top of heavy cloth like bed cover or blanket..
- Scoop some milk n mix with the yoghurt first.Then pour that mixture into the warm milk n stir it twice.Remember we don't add yoghurt direct..
- Cover the container first with cling film then lid,then kitchen towel n lastly wrap with that heavy cloth. Remember it should stay undisturbed for 8hours to 12hrs.It can stay overnight..
- Remember, the longer it stays,the thicker it becomes..
- After 8 more so hours open it n let it stay open for 30mins..
- After 30mnins you can add flavours of your choice as well as sugar..
- Refrigerate it once done n enjoy it later.
The uses are endless – marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Making your own yoghurt at home is a simple process. The first time I made it I was surprised by how easy it was. There is also something enjoyable about making yourself a breakfast with homemade.