Last week I launched my blog and right after I treated my friends in my morning workout class to homemade Granola (click link to Homemade Granola post). I served it in little glass jars with my logo on them to introduce them to my blog. Along with granola, I made homemade yogurt from all the leftover milk I had from the launch of the blog party. To make homemade yogurt you actually need yogurt as a starter. It has to be yogurt with live cultures that will help your yogurt form.
Making yogurt at home is super easy, and like everything homemade it's healthier and you have the opportunity to tailor it to your own taste. When you are about to end your batch, start the next one, using your own yogurt as a starter.
Yogurt is great for breakfast or snack with granola, it can be a base for salad dressing or used as a sauce on certain dishes. It's also the main ingredient when making labneh cheese, which is a yummy tart cheese I’ll post soon, look for the recipe in the blog.
1 liter (4 cups) milk
1 tablespoon yogurt with live cultures
In a big put warm up the milk to 80-90°c, or almost to a boil (tiny bubbles form around the edges)
Remove from the heat and let cool until it reaches 40-50 °c, or until you can keep your finger in the milk for more than 90 sec without getting burned.
Mix in the yogurt
Cover the put and wrap it in heavy blanket to keep the heat, for 8 hr.
Mix and refrigerate.
Serve with fresh fruits, granola, honey or as a dressing
Add 30ml heavy cream and warm it with the milk for a creamier, richer yogurt.
Add flavour (cinnamon, vanilla etc.) when adding the yogurt.
Add sweeteners (sugar, honey, maple etc.) when adding the yogurt.
After the yogurt is done, you have the option to strain it in the fridge to get Greek yogurt or to thicken it a bit. The longer you strain it, the thicker it will get.