Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
This is a richer yogurt than the simple homemade version – thick and creamy and mild tasting.
400ml organic milk
100ml single cream
2 tbsp milk powder
3 tbsp yogurt at room temperature
Bring the milk and cream up to 46C – or as near to that as you can, then whisk in the milk powder till it has dissolved.
Pour into the yogurt and stir, then tip into a spotlessly clean, warm bowl.
Wrap in clingfilm, then put in a warm place (such as the airing cupboard) with a hot water bottle close to it and a towel placed over the top.
Leave overnight.
Transfer to the fridge, covered, where it should keep in good condition for a few days.
- Nigel Slater's yogurt recipes | Life and style | The Guardian
A SIMPLE HOMEMADE YOGURT
There are as many ways to make yogurt as there are to spell it.
This is the one I use when I want a result that is not too thick – say, for breakfast muesli or a smoothie.
2 heaped tbsp organic yogurt
500ml organic milk
3 tbsp milk powder
Bring the yogurt to room temperature – this will stop it cooling the milk too quickly.
Warm the milk to no higher a temperature than 46C. This is the optimum heat, but a few degrees more or less will probably still work.
If you don't have a thermometer, then test it with your finger.
If it feels comfortably warm and rather good then it is probably about right.
Whisk in the milk powder then pour on to the yogurt.
Immediately cover the dish in clingfilm, wrap it up in a thick towel (or put it under a tea cosy, or next to a hot water bottle) and put it in a warm place overnight.
The next day, transfer to the fridge and let it chill thoroughly.
This is a richer yogurt than the simple homemade version – thick and creamy and mild tasting.
400ml organic milk
100ml single cream
2 tbsp milk powder
3 tbsp yogurt at room temperature
Bring the milk and cream up to 46C – or as near to that as you can, then whisk in the milk powder till it has dissolved.
Pour into the yogurt and stir, then tip into a spotlessly clean, warm bowl.
Wrap in clingfilm, then put in a warm place (such as the airing cupboard) with a hot water bottle close to it and a towel placed over the top.
Leave overnight.
Transfer to the fridge, covered, where it should keep in good condition for a few days.
- Nigel Slater's yogurt recipes | Life and style | The Guardian
A SIMPLE HOMEMADE YOGURT
There are as many ways to make yogurt as there are to spell it.
This is the one I use when I want a result that is not too thick – say, for breakfast muesli or a smoothie.
2 heaped tbsp organic yogurt
500ml organic milk
3 tbsp milk powder
Bring the yogurt to room temperature – this will stop it cooling the milk too quickly.
Warm the milk to no higher a temperature than 46C. This is the optimum heat, but a few degrees more or less will probably still work.
If you don't have a thermometer, then test it with your finger.
If it feels comfortably warm and rather good then it is probably about right.
Whisk in the milk powder then pour on to the yogurt.
Immediately cover the dish in clingfilm, wrap it up in a thick towel (or put it under a tea cosy, or next to a hot water bottle) and put it in a warm place overnight.
The next day, transfer to the fridge and let it chill thoroughly.
No comments:
Post a Comment