Mum's homemade yoghurt

Name: Mum's homemade yoghurt
Yield: 6 servings
Cuisine: British
Ingredients: 1 generous tbsp live, plain yoghurt; 2 pints full-fat milk

Malou Herkes @malouherkes

London

My grandma would do this on a routine basis, bringing home bottles of raw milk from the farm, which she’d then boil up on the stove. My mum still makes yoghurt like this now.

The smell of hot milk still takes me back to my gran's kitchen. You can use raw milk like she did, but pasturised (*not* long-life UHT) milk from the shop works well, and that’s what I use here. Full-fat milk will give you thicker yoghurt.

You don’t need any fancy equipment – a simple, wide-mouthed thermos of any kind will do fine. Otherwise use a cast-iron pan and cover it with several towels to keep the warmth in.

This takes 10 minutes of hands on work, then 8 hours/overnight of leaving it alone till you get delicious yogurt!

My grandma would do this on a routine basis, bringing home bottles of raw milk from the farm, which she’d then boil up on the stove. My mum still makes yoghurt like this now.

You don’t need any fancy equipment – a simple, wide-mouthed thermos of any kind will do fine. Otherwise use a cast-iron pan and cover it with several towels to keep the warmth in.

This takes 10 minutes of hands on work, then 8 hours/overnight of leaving it alone till you get delicious yogurt!

Malou Herkes @malouherkes

London

My grandma would do this on a routine basis, bringing home bottles of raw milk from the farm, which she’d then boil up on the stove. My mum still makes yoghurt like this now.

You don’t need any fancy equipment – a simple, wide-mouthed thermos of any kind will do fine. Otherwise use a cast-iron pan and cover it with several towels to keep the warmth in.

This takes 10 minutes of hands on work, then 8 hours/overnight of leaving it alone till you get delicious yogurt!

My grandma would do this on a routine basis, bringing home bottles of raw milk from the farm, which she’d then boil up on the stove. My mum still makes yoghurt like this now.

You don’t need any fancy equipment – a simple, wide-mouthed thermos of any kind will do fine. Otherwise use a cast-iron pan and cover it with several towels to keep the warmth in.

This takes 10 minutes of hands on work, then 8 hours/overnight of leaving it alone till you get delicious yogurt!

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Ingredients

overnight

6 servings

1generous tbsp live, plain yoghurt
2 pintsfull-fat milk

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Steps

overnight

1

Add the yoghurt to a thermos. See intro for more info on equipment.
2

Heat milk over a medium-low heat until almost bubbling (85ºC), then leave to cool so you can stick your finger in but it’s still pretty hot (46ºC).
If you want to get specific with this, use a thermometer.
3

Pour a good splash of the milk into the thermos and stir well to combine with the yoghurt, then pour in all of the remaining milk.
4

Close the thermos immediately, then set aside for at least 8 hours – don’t move it about at all...!
5

There you have it! Tangy, thick, live yoghurt. Divide between jars and store in the fridge.
6

Here's an alternative when I made it in a cast iron pot. Make sure to wrap it in a few towels to imitate thermos.

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Malou Herkes @malouherkes

on August 23, 2022 21:21

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/