Tuesday, March 16, 2010

Homemade Yoghurt

I always keep this handy in my fridge and it's a great substitute for cream and sour cream. It's my version of Greek style yoghurt, thick and creamy and simply yum

Homemade Yoghurt

900mls water
16 tbsps of powdered milk
1/2 cup of powdered milk
1 tub of plain yoghurt (starter)

1.Pour the water into a saucepan. Gently stir in the powdered milk and mix well until completely dissolved. Bring to the boil and simmer for 10mins. Continue stirring the milk to prevent a milk skin forming. Remove from heat and pour into a container.(Pre-rinse the container with hot water) Cover the container and let it stand for 2 hrs.
2.Pour 1 tub of yoghurt into the container of milk and stir until combined. Cover the container and wrap up with a tea towel and place the container in an enclosed place. This is to maintain the temperature. I usually use the microwave for this. Leave the yoghurt mix for 8hrs or overnight. The yoghurt would have settled and thicken, with the consistency of creamy thick Greek yoghurt. 
3. Remove the tea towel. Spoon out 3/4cup of yoghurt to keep as a starter for your next batch of yoghurt. Place the yoghurt and starter in the fridge to cool. Your yoghurt is ready to eat in about 2hrs. Just add your favourite fruits, or a dollop of fruit preserve and it's ready to eat!

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