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Homemade Yoghurt
Yoghurt is so easy to make and it’s surprising that more people don’t do it.
It is such a natural product and far-removed from the sweet, flavour-enhanced
yoghurts sold in supermarkets. You don’t need a fancy yoghurt maker either,
which would just take up vital space in our kitchen.
All you need is a few jars to put the yoghurt in to set.
Add fruit for a pudding or enjoy your homemade yoghurt for breakfast.
Makes three large pots
1 litre whole milk or semi-skimmed milk
75ml full-fat natural yoghurt
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Bring the milk to the boil in a saucepan. Remove from the heat and allow
to cool for 45 minutes.
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Add the natural yoghurt to the milk and stir it in.
Pour the mixture into clean, sterilised jars and keep them in a warm place
overnight.
I usually put mine in the airing cupboard, wrapped in a tea towel.
Chill in the fridge before serving.
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Recipe
Far left: Romilla Arber
Bottom left: Crown & Garter, Inkpen
Above: Honesty Cafe, Lambourn
Whats for Dinner? Second helpings
by Romilla Arber, £20, directly from the
group, or plus p+p
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