This week I decided to make some 2-ingredient homemade yoghurt. The cost of yoghurt where we are currently staying is a whopping R26/500ml. This is at least twice what I would pay in South Africa. Milk, on the other hand, is the same price. I can get it here for R8/litre. I could probably get it even cheaper straight from a local dairy farm. With a litre of milk, I can make half a litre of yoghurt. I also get half a litre of whey. I use whey for homemade seed bread, add it to my stock, or use to soak pulses or grains.
Homemade yoghurt is not only cheaper, but also healthier
When I make homemade yogurt, I know what it contains. It is made only from milk and starter culture. This is in contrast to most commercial brands. If you look at the ingredient list on a yoghurt tub you will often see stabilizers (often corn starch or tapioca) and preservatives.
Making homemade yoghurt gives you so many benefits. It’s free from additives, costs less, and gives you useful by-products. What’s not to love? Not to mention, it is really easy to do – the hands on time is minimal.
Easy to make, so many ways to use
To get ready to make homemade yogurt, make sure you have the following:
- A large non-reactive pot (enamel or stainless steel)
- A large glass jar (optional)
- Commercial yoghurt starter, some plain yoghurt, or a couple of probiotic capsules
- Something to use to keep the milk warm. A hot box, wonderbag or basket-cooker is ideal. You can also keep it covered with a sleeping bag in a box, or wrapped in a blanket inside a cooler. Another option is to leave it in the oven with the oven light on. Using a slow-cooker or instant pot is also a possibility. I suppose even a commercial yoghurt maker might work too!
Here is the recipe:
Serves 150mlHow to make double-thick yoghurt
Yields 1 litre of yoghurt
A recipe for making great-tasting homemade double-thick yoghurt from scratch - with only 2 ingredients and at minimal cost!
40 minPrep Time
8 hrCook Time
8 hr, 40 Total Time
- 2l milk, preferably unpasteurized, not UHT (no long-life)
- Yoghurt starter culture or ready-made yoghurt
- Pour the milk into a large non-reactive pot
- Warm slowly on the stove on low heat, until you can keep your finger in it for 10seconds without having to pull it out because it is too hot. If you do heat it too much, no worries – just let it cool down a bit before you go on to the next step.
- Pour the milk into a glass jar (optional – you can just leave it in the pot!)
- Stir in your yoghurt/starter.
- Put the lid on, and place the jar or pot in a warmer overnight (or for approx.8-11 hours. You could culture it during the day and strain it in the fridge overnight).
- The next morning, pour your yoghurt through a piece of cheese cloth pegged to a bowl to strain out the whey.
- Scrape the double thick yoghurt off the cheese cloth and place it into a jar (or eat it straight away!)
- Enjoy on its own, served with honey, nuts and banana, mixed with a stewed fruit, blended in a smoothie, or as an ingredient in one of your favourite recipes.
- Make sure you keep some aside to use as a starter in your next batch!
Nutrition220.127.116.11http://rootedgroundedfamily.co.za/food/basics/homemade-yoghurt/The Rooted, Grounded Family 2019