They say habits take around 21 days to form. This feels about right for my home-made ice cream habit. I posted the recipe here a few weeks ago and now I’m in a routine of making yoghurt based ice cream as a regular dessert. It’s so good to be able to enjoy ice cream without the guilt – because with carefully chosen yoghurt it’s super good for you. Yoghurt, or yogurt for readers in the US, is packed with probiotics – the good bacteria that play a crucial role in keeping our guts in top condition.
I favour pot set organic yoghurt with nothing at all added. My favourite is Greek because the thick texture works perfectly in ice cream, a dessert traditionally made from cream. The downside to my new habit? Until recently I’ve been spending a small fortune on yoghurt. But, as I write this post, my yoghurt costs have dropped from around $7 per litre to only $2-3 per litre. Because, after only three trial batches, my husband has perfected the simple skill of making home-made yoghurt.
All you need is a small portion of yoghurt, milk and a large bowl, preferably a glass one. Then it’s simply a matter of warming the milk, adding a little yoghurt and allowing the bacteria to work its magic. Then voila! You’ll have pot set (or bowl set) yoghurt. Full instructions are below – thanks to my husband, Romin.
- 1 litre milk (organic if possible)
- 3-4 tbsp good quality plain/natural yoghurt
- Large bowl (glass, ceramic or stainless steel)
- Pour the milk into a medium saucepan. On a low heat slowly warm the milk uncovered to around 49 degrees (a very light simmer – it should not start to boil). Ideally use a thermometer to monitor the temperature. During this process whisk the milk a couple of times to stop it sticking to the bottom of the pan.
- Once at the correct temperature – take the pan off the heat and let the milk cool slightly to 46 degrees.
- Take one cup of the milk and add to a separate bowl. To this same bowl add the yoghurt and whisk until you have an even consistency.
- Add this mixture back into the remaining warmed milk and combine.
- Move the bowl to an area that can maintain a constant temperature of around 44 to 46 degrees (I use my Miele warming draw for this incubation step so I can closely control the temperature).
- Leave in this warm area for around 3-6 hours.The longer it incubates for the thicker and creamier the end yoghurt will be.
- Then bring it to room temperature and rest for a few hours (or as long as overnight). Finally check the yoghurt and it should have set. Transfer to the fridge.
That’s all there is to it – the yoghurt is ready to enjoy as soon as it’s set.
And making yoghurt is not only a great way to save money it’s also another way to eliminate your exposure to the chemicals found in plastic – because store bought yoghurt typically comes in plastic packaging – whereas homemade yoghurt stores in a glass bowl.