Yoghurt
Homemade yoghurt is cheap, it’s easy, it’s delicious and it’s probiotic. And you can just incubate it on a kitchen bench wrapped in a blanket.
There are many, many things I love about yoghurt, not least that it’s full of probiotic cultures, great for the gut microbiome, and one of the things that centenarians often say they’ve been eating regularly for their happy healthy hundred years. I also love the ‘backslop’ way of making it – so economical. And such an attractive term. You ‘backslop’ some of the last batch into the new batch, therefore transferring the culture. Clever. And simple.
Makes 1 kg (2 lb 3 oz).
Ingredients 2
1 l full-cream milk (whole milk)
90 g plain yoghurt, with live cultures
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Method 6
Bring the up to 95°C (203°F) in a saucepan, stirring constantly.
At 95°C (203°F), take off the heat and let it cool to 45°C (115°F).
Add the – this can be from your last batch (‘backslopping’), or from any plain yoghurt with live cultures – and stir well or whisk into the cooled .
Either put into a yoghurt-maker and follow the setting instructions, or leave in another temperature-regulated environment (see my tips below) for approximately 6–8 hours, or until set. Don’t stir the yoghurt as it is setting or you’ll break up the structure and it will be too runny.
If you check your yoghurt at 6 hours and it’s still runny, you can safely leave it incubating for up to 24 hours and it will usually thicken.
After culturing, refrigerate your for at least 2 hours before consuming (it will set more firmly).
Buena Vista Farm's tips
To make a sweet yoghurt, add to the warmed and cooled milk 90 g of yoghurt with live cultures (or 1/8 teaspoon freeze-dried yoghurt culture), 75 g of white sugar and 1 tsp of vanilla extract. Stir well and either put into a yoghurt-maker and follow the setting instructions, or leave in another temperature-regulated environment for approximately 5–6 hours, or until set. Refrigerate for at least 2 hours before consuming.
