So I’ve been researching making yogurt, and I have just taken the plunge and done it.
By pure chance I have discovered that my limitations are actually helpful!
I have only got UHT milk, I was unsure if this would be a problem. It turns out that it means that I can skip a step in the process. No need to heat the milk to almost boiling before cooling it.
Anyway this is what I have done…
You will need.
A microwavable jug.
A thermometer (not essential)
A wide neck thermos flask, (or some other way to keep things warm)
UHT milk (preferably full fat).
Live natural yogurt (I used longley farm, because it’s the best).
My flask holds 500ml, so I measured out 400ml (to give some headroom) of UHT at room temperature.
I put the jug in the microwave for 1 minute at full power.
I then measured the temperature 46 degrees centigrade is what you want, a little under is fine, but not over! It measured spot on 46 deg c (if you don’t have a thermometer, then body temperature is good enough).
You put 2 large tablespoon fulls of natural yogurt into your thermos, blend in the milk a little at a time till it is all combined, then screw the lid on, and leave in a warm place for 8 to 12 hours.
The longer you leave it the thicker and creamier it should become, but don’t leave it too long, 24 hours is probably the absolute limit. Smell it, look at it, taste it. If in doubt, throw it out.
It should then be ready, and can be transferred into jars/tubs and put in the fridge. It should be fine for a week, maybe more.
Future batches can be made using a little bit of this yogurt, so in theory you never have to buy yogurt again.
I’ll find out tomorrow if it worked or not.
