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For years I have avoided these recipes. My eyes sort of slide over them and acknowledge that one day I will try...just not now. Reading another blog recently I decided today is the day and to my surprise it was as easy as making a mud pie, with less effort and mess of course. The results have meant I will never be able to buy yogurt again. I personally am a fruity yogurt person, but this is so good I fear I am converted to plain...with a drizzle of honey or fruit sauce naturally:) So, with thanks to Annie's Eats, herewith some really good yogurt.
I used 1L of milk the first time, but the yield is about half of what you start out with , so I have upgraded to 2L of milk and us two manage that easily, even though yogurt is a treat and not an everyday consumable. A thermometer helps, but guesswork should do the trick.
Full Cream Yogurt
2L Milk - use the best you can find. I used Woolies full cream organic
2t yogurt - to start the ball rolling - I used Woolies organic plain
Heat the milk to 180F/82C or to slightly below the point when you think it will start to boil, stirring occasionally. Allow to cool to 120F/49C or lukewarm to the finger. This "denatures" the milk. Preheat your oven for 1 minute. Pour the milk into a glass bowl with a lid, stir in yogurt and wrap up in a thick towel or thin blanket, place in SWITCHED off oven and leave overnight. (In winter, you would leave the oven light on overnight to maintain heat!) In the morning, pour the thickened mix into a large strainer lined with some muslin or even mutton cloth. Place over a dish and leave in the fridge for at least 5 hours to drain fluid off and chill. Carefully tip the yogurt into a bowl, stir well and voila!
You are going to be SO impressed with yourself. I know I was!
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