Making yogurt at home is very simple. No need for yogurt makers, thermometers or complicated equipment. I don´t claim that this yogurt is Greek, as the milk I´m using is from Spanish cows (hopefully!) but the taste is the same creamy taste and texture is thick and gorgeous.
Are you ready? Ok, then this is what you´ll need.
- Fresh Milk – I used two litres, but you can make any quantity you like. I also used semi skimmed, but you can use whole or skimmed if you prefer.
- 1 small carton of live yogurt for your first batch
- A saucepan with a lid
- A hand whisk
- A thermos flask big enough for your quantity of milk (optional)
- A sieve
- A piece of clean cloth for straining (I used a clean handkerchief – perfect size for my sieve!)
- A little patience
Start by heating your milk until small bubbles start to form around the edges of the pan. Turn off the heat and whisk in your carton of yogurt.
That´s it for now! You have several options at your fingertips to get this milk to do its magic and turn into yogurt.
As it´s hot here at the moment, I put a lid on my pot and sit it in the sun for about five hours.
You can put a lid on the pot and leave it in a very, very low oven for up to 12 hours – check on it after about 5 hours to see how it´s doing. You can even leave it overnight.
Put it into a warmed thermos flask and leave overnight.
When you´ve done this and waited patiently, your yogurt will have formed and will look like this.
Yogurt with some watery liquid surrounding it. You could just whisk it all together and eat it as it is, it´s pretty delicious already.
To make it into Greek style yogurt you will need to strain it. Set your sieve over a deep bowl or pot, line with clean muslin (or whatever), pour the yogurt in and leave to strain in the fridge.
I left mine overnight.
When the time is up, you are left with quite a large amount of liquid which can be used in cooking or given to your chickens!
and a lovely bowl of super thick and creamy yogurt (give it a beat to loosen it all up, then keep chilled).
If you keep back two or three tablespoons, you´ve got your starter for the next batch.
What you do with your delicious yogurt now is only limited by your imagination….!