Home Made Natural Yoghurt
GD has been busy making natural yoghurt, it is such a goodway to use up surplus milk so I thought I should share it. We are using up 8 pints of overstock semi skimmed milk today .
This is the book we use ‘Home Dairying’ by Katie Thear, for the recipe.
We have had this book for years, bought for 50p in a library sale and it is still our best go to book for making yoghurt.
Today we are making a quantity of 2 litres / 4 pints in a casserole dish set on a metal heat tray (most wine making outlets sell them) and a smaller quantity in an electric yoghurt maker we received as a present, which takes 1 litre / 2 pints.
It is important to use a natural bio yoghurt, ‘bio’ referring to the culture in it or the recipe will not work.
Basic recipe: 500 ml / 1 pint
500 ml / 1 pt / 2 1/2 cups whole milk or if using semi skim add 1 tbsp dried milk powder.
1 heaped tsp bio yoghurt
Heat the milk to 82C / 180F just below boiling point.
Take off the heat and allow to cool to 43 C /110 F, which is just hot to the touch.
Blend in 1 heaped tsp bio yoghurt
and pour into a warmed receptacle, many people use a vacuum flask, but GD and I prefer to use a casserole dish set on top of a warming tray, we have never once had a failure doing it this way whereas with a flask it was more like russian roulette.
With the electric maker we are experimenting, adding 2 teaspoons of vanilla extract, we have not had any failures with electric method either but we just don’t use it as much.
Leave for approximately 8 hours then remove the lid and pop in the fridge to cool, replace the lid once cooled and store in the fridge, to achieve a greek yoghurt style strain off some of the whey which is the thin liquid which will gather at the top and you will be left with a thicker yoghurt.
A stage further is to turn this into a soft cheese, it is lovely made with fresh herbs added, especially nice for us as our herb bed in the garden has really taken off this year, but we also grow on the window sills indoors, so we will make some cheese out of this batch and blog later on when done.
Sage, rosemary, thyme, oregano, basil, coriander, chives and lastly all our seedlings tarragon, marjoram, dill .
What is a probiotic?
I found this definition which seems to sum it up nicely
Probiotics are live microorganisms that may be able to help prevent and treat some illnesses. Promoting a healthy digestive tract and a healthy immune system are their most widely studied benefits at this time. These are also commonly known as friendly, good, or healthy bacteria.
The result of adding vanilla extract was that while there was definitely a vanilla hint in the taste it was not as much as we were looking for, so we will continue to trial adding in different forms, we are thinking maybe adding a vanilla pod to the warming milk stage and see if that will give a stronger result.