Image is for illustrative purposes only.
This is yogurt made the simple way, with nothing more than full cream milk powder, water and a spoonful of live yogurt to start it off. The cold mixture is whisked smooth, poured into a container, and then hot water is added to bring the whole lot to the gentle warmth the culture needs. From there it is left alone in an insulated box overnight and does its own work.
The result is mild, clean and creamy, thick enough to hold a spoon mark and without the sharpness of many shop-bought tubs. It is useful well beyond breakfast: in cake making it goes into yogurt creams and lemon fillings, softens sponge batters, and can be drained through a cloth for a firmer, cheese-like consistency.
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Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Have a clean food-grade plastic container with a lid ready, along with an insulated foam box (or a cooler) large enough to hold it. |
Everything scrupulously clean, so no stray bacteria compete with the culture |
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2 |
Mix |
Whisk A, B and C (milk powder, cold water and yogurt) together while still cold. |
Smooth and lump free, milk powder fully dissolved |
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3 |
Pour |
Pour the cold mixture into the plastic container. |
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4 |
Place |
Stand the container inside the insulated foam box, sitting on the lid or base so it is off the bench. |
Container steady and level |
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5 |
Add |
Gently pour in D (boiling hot water) and stir once, very lightly, to blend it through. |
The mixture comes to about 50°C (122°F), no more than blood-warm to the touch |
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6 |
Settle |
Put the lid on the container and do not move or stir it again. |
Absolutely still; movement while setting breaks the curd |
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7 |
Cover |
Close the insulated foam box over the container so the warmth is held in. |
Box well sealed, kept somewhere warm and out of draughts |
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8 |
Set |
Leave completely untouched for 12 hours. |
Set firm, with a clean surface and a mild aroma |
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9 |
Chill |
Move the container to the refrigerator without shaking it and chill thoroughly before use. |
Cold and thickened right through |
Important Notes
At this size the recipe makes about 1,350 g of yogurt, enough to fill a 1.5 litre container. The key is the temperature: the boiling water added to the cold mixture brings everything to roughly 50°C (122°F), which is what the culture needs. Too hot and the culture is killed, too cool and it will not set. Once the hot water is in, do not move, stir or peek at the container for the full 12 hours. Save about 75 g of the finished yogurt in a clean jar to start your next batch, and use it within a week or so while it is still lively. Finished yogurt keeps 7 to 10 days in the refrigerator. For a thicker, cheese-like result, drain the set yogurt in a muslin-lined sieve over a bowl in the fridge.
Tools & Arrangements
Whisk, mixing bowl or jug, digital scales, food-grade plastic container with a lid, insulated foam box or cooler, kettle, thermometer (optional), muslin cloth and sieve if straining.
