Homemade yogurt.

Homemade yogurt - Channel4 - 4Food: "Hugh makes yogurt from scratch in this simple recipe from River Cottage Every Day"
Hugh Fearnley-Whittingstall
Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
INGREDIENTS
500ml whole milk
25g dried milk powder
3 tbsp live, plain whole-milk yogurt
METHOD

How to make homemade yogurt
1. Pour the milk into a saucepan and whisk in the dried milk powder. Put the pan over a medium heat, stand a cooking thermometer in it and stir gently, watching the thermometer carefully, until the temperature reaches 46°C.

2. Take the saucepan off the heat and pour the milk into a warmed mixing bowl. Check the temperature hasn't gone beyond 46°C. If it has, stir the milk until the temperature drops back. Whisk in the live yogurt. The bacteria within it will start to work on the fresh milk, converting it into yogurt.

3. Cover the bowl with a lid or some cling film, wrap it in a towel and put it somewhere warm - in an airing cupboard or above a radiator are good places. Alternatively, you can pour the mixture into a warmed, wide-mouthed Thermos flask and seal.

4. Check the yogurt after 6-8 hours, or leave it overnight. If it's still runny, leave it wrapped up in the warm for another 1-2 hours. When it has thickened and looks set, pour it into a clean container, seal and refrigerate. Homemade yogurt isn't as thick as commercial varieties. If you'd like a thicker finish, you can strain the Yogurt through a muslin-lined sieve over a bowl in the fridge for a few hours.

'via Blog this'