Home-made yoghurt

I have an ongoing obsession with yoghurt. I love the tangy, twangyiness of it, but I miss the creamy versions that I used to be able to get from the food courts back in Sydney.  There, you get thick dollops of creamy yoghurt, topped with a variety of fruit/pulp of your choice – passionfruit, blueberries, fruit salad – you name it.  You can get semi-decent store-bought yoghurt here, but the ones that aren’t full of sugar or that use organic ingredients can be a bit pricey.

A recent visit to Blu Kouzina inspired me to make my own yoghurt (to make tzatziki).  Their tzatziki was thick and creamy and just the right side of sour.  Worked so well with their home-made pita bread.

I did go out an buy a yoghurt maker just because it makes keeping a steady warm temperature easier, but if you go online there are ways of doing this in your oven etc.

For me, all I had to do was to bring a litre of milk up to 85C.  This process kills off the bad bacteria that makes milk go bad. If you don’t want to burn your milk, you can do this over a double boiler – otherwise, keep stirring the milk in the pan.

Once that’s done, take the pan off the heat, and place into a water bath to bring the temperature to 25C.  I have a thermometer so this makes it easy.  Be patient, it can take some time.

Take a small amount of the cooled milk and either add 5g of yoghurt starter culture (bought from a health food store) or you can take a small portion of ready made yoghurt, mix well, and add back to the rest of the milk.

Pour the milk into the jars, cover, and place undisturbed in the yoghurt maker.  I used starter culture and followed the instructions on the packet and left it overnight for 12 hours.  It was like magic – milk goes in, and when I woke up, the jars had yoghurt !

I saved a few jars to have as breakfast – I am going to stew some strawberries with sugar to top the yoghurt with.

The rest I strained in a clean teatowel over a bowl for 3 hours and I have the thickest, creamiest yoghurt with which to make my tzatziki with.

I even used half a cup of my freshly made yoghurt to make healthy banana bread.

Call me odd but this has just made my Sunday !

About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

5 responses to “Home-made yoghurt

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