How to make Homemade Natural Yogurt


Homemade natural yogurt | The Nice Nest

When it comes to mornings, I am definitely not a lark, more of a night owl and as a consequence like to spend the first half an hour or so creeping round the house quietly.  I normally wake up hungry so my first thought is for breakfast which is normally a cup of tea and a bowl of muesli.

The basics remain the same but I do like to ring the changes with the toppings.  I love a dollop of homemade natural yogurt with a small teaspoon of honey dribbled over or some berries if we have any, both if I am feeling decadent!

I used to buy natural or Greek yogurt until I came across this recipe from the kitchn.  Now I have a constant supply on the go.

We have a delivery by the milkman and I use semi-skimmed milk to make.  It’s a great way to use up any excess milk.  I started off using some live yogurt that I had bought as a starter but now use my old batch to start.

At the moment, this is working well for me but if there is any doubt, you could always start off again with commercial yogurt.

The consistency varies which I think depends on how long I boil the milk for.  Normally it comes out a double cream consistency which also makes a healthier choice than pouring cream over puddings.  If the milk is boiled longer which I assume concentrates it a little, the yogurt has turned out thicker, more like Greek yogurt.  I am still experimenting and should write down timings so I can repeat the consistency I like, which is somewhere between the two.

I make a smaller batch than the kitchn instructions and this the recipe I’ve used.

How to make homemade natural yogurt

  • 1 pint semi-skimmed milk
  • Half to one small mug of live commercial yogurt (or from your last batch)
  1. Put the milk into a pan and bring to the point of boiling, stirring constantly to avoid the milk sticking to the bottom of the pan.  I use a balloon whisk.
  2. Let the milk cool until it is just warm to the touch.  Stir to while it is cooling to prevent a skin forming or just remove the skin if you have other things to do while the milk cools.
  3. Take about half a mug of the cooled milk and add to the starter yogurt, whisking with the balloon wish to combine.  Add this mixture back to the rest of the milk in the pan and continue to whisk together until thoroughly mixed.
  4. Put a lid on the pan, wrap in a towel to keep the heat in so it cools down very slowly.  Leave for at least four hours before testing.  I usually make mine in the evening so I leave it overnight.
  5. Once the process has finished, pour the yogurt into a container and store in the fridge.  It keeps well for just over a week.

So there you have it, easy-to-make homemade natural yogurt.

 

 


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