Make Your Own: Yogurt!
With many shops closed or offering limited services at the moment we thought it would be excellent to offer a recipe aimed at creating a staple everyone can enjoy: yogurt!
In many cultures around the world May is a time to honour our connection with the natural world and all that sustains us throughout the year. Milk, in its many forms, is a wonderful way to celebrate the abundance of springtime, and making your own yoghurt is a great way to reduce packaging and waste as well!
As an added bonus, active live cultures present in yogurt are an excellent source of probiotics which feed the growth of good bacteria in your gut. Gut dwelling bacteria keep pathogens and harmful micro-organisms in check, aid digestion and nutrient absorption and contribute to a healthy, strong immune system. Probiotics (pro-biota) means literally "for life". Be well and enjoy!
You will need:
3 1/2 cups of whole milk, (preferably raw if you can find it) This can be either cow's or goat's milk. *As a non-dairy alternative you can use soy, cashew or coconut milk, (coconut may need the help of tapioca starch to thicken)
1/2 cup of yogurt with active cultures (or 3-4 capsules of probiotics, emptied)
1 litre glass jar with lid
Place to keep warm for up to 8 hours (food dehydrator, oven on lowest temp, heating pad, towels and hot water bottle, Wonderbag).
Heat the milk in a heavy bottomed pan over medium heat, stirring occasionally, until it reaches 80C (it is possible to use a heat thermometer for this but as an approximation you can heat the milk until it is steaming and ready to boil but not quite boiling.
Turn off the heat and allow to cool, stirring occasionally so a film doesn't form on top.
Put the yogurt starter in your glass jar
When the milk cools to 43C or less, or when it is quite warm to the touch but not so hot that you can't comfortably keep your finger there- pour a ladleful of milk over the yogurt and whisk to combine. Pour the rest of the milk into the jar and screw the lid on. Put the jar in a warm place to culture. This could be a food dehydrator, or oven or on top of a water heater. The jar should stay between 26.6 and 37.7C overnight, or for at least 8 hours.
The yogurt should now be thick. Transfer to the fridge and let it cool before eating. Enjoy!