Plain Yoghurt

Name: Plain Yoghurt
Total time: 15600 s
Yield: 16 servings
Cuisine: British
Ingredients: 4 pints milk; 125 gr plain yoghurt

A great way of using up milk that is about to expire. The method is surprisingly easy and the result delicious.

A great way of using up milk that is about to expire. The method is surprisingly easy and the result delicious.

Ingredients

20 mins + 4 hours waiting

16 servings

20 mins + 4 hours waiting

1

Pour the milk in a Dutch oven or thick-based pan with a tight fitting lid. I used full fat milk but semi-skimmed is fine too.
2

Heat the milk to just below boiling point. Stir occasionally to prevent the milk from scorching bottom. This is necessary to change the protein structure so that it sets.
3

Cool the milk to about 50 - 60C. Stir occasionally to prevent a skin from forming.
4

Take a bowl and scoop the yoghurt in. In order for this to work, the yoghurt needs to contain live cultures. I used Greek yoghurt for this recipe. Avoid any flavourings. Poor some of the cooled milk in the bowl and mix it.
5

Add the yoghurt mixture to the pan, close the lid, wrap in towels and place in the oven. Wait for a minimum of four hours. I left mine overnight.
6

Enjoy!