Simple Homemade Yoghurt
Make your own yoghurt at home for a fraction of the price of shop-bought yoghurt - far more delicious too. Whilst you can make yoghurt without "scalding" the milk first it is recommended that you do this extra step as it will kill any nasty bacteria that may have crept into the milk and will make the end product thicker.
- 2L full fat milk
- 2 tbsp full fat bio live yoghurt
Sterilise the inner pot by adding 1 cup of water and using the SAUTE function and the CRISPY program, adjusting the time to 5 minutes. Press START. Once finished, discard the water.
“Scald” the milk: add the milk to the inner pot and select the SAUTE function and the CRISPY program, then press START. Heat the milk until it reaches 180F / 83C - check with a thermometer or temperature probe. Once the milk hits this temperature press BACK to stop heating and allow the milk to drop in temperature to 110F / 43C.
Add the yoghurt and stir to combine.
Select the MULTICOOK function and the YOGHURT program. Press the START button, close the lid and cook until the program ends - this is very easy if done overnight.
Stir the yoghurt well and pour into a sterilised glass jar and store in the fridge where it should keep for 10-14 days. Make sure it is chilled before serving.
Strain your yoghurt in muslin cloth to get a thicker set Greek-style yoghurt. Save 2 tbsp of your first batch to start your next batch!