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.
You’ll need
- 1 litre milk (organic if possible)
- 3-4 tbsp good quality plain/natural yoghurt
- Large bowl (glass, ceramic or stainless steel)
Method
- 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.
If you’re a fan of yogurt then please try this recipe – you’ll never need to buy it again. Just remember to save a small portion of yoghurt from each batch to use to make your next batch!
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.
That’s pretty cool Laura! I’ve never had homemade yogurt – sounds so simple! 🙂 🙂
Thanks Linda for stopping by – yes it is very simple and I’d encourage you to give it a go!
I love natural yoghurt, like you, I buy so much of it, maybe it’s time to make it!!
What type of milk did you use? I’m guessing it’s better with full fat milk?
Hi Elaine – yes you should so be making yoghurt – it’s so easy. I use organic full cream milk ideally unhomogenised – the resulting yoghurt is just so creamy….do give it a go, you’ll master it in no time if your delicious bread is anything to go by!
I’ve been meaning to make some for a while, I must do it!
I’m glad you posted this recipe Laura, nothing tastes better than homemade yogurt. I will definitely try it. When I was young we always made curdled milk at home, so good eaten fresh and served with couscous! 🙂
Thanks Linda – yes my husband also shared childhood memories of his mother making weekly batches of yoghurt and this inspired us to give it a go….
I’ve always wante to make yogurt and this looks so easy. I’m definitely going to have to try this. Thanks to you and your husband for the recipe!
Thanks so much – yes I think most readers will be surprised by just how easy it is – if love your feedback / any extra tips if you give it a go….
Great idea! I bought a yogurt maker last year, which I’ve used a few times. Provides temperature control, which I like. But I like that it can be done with only a saucepan and a stove, too. Can’t wait to try it in ice cream 🙂
Hi Liz – yes from my trials you don’t need a yoghurt maker – just good milk and a little patience!
Nice one Laura. Yes we always make yogurt at home. Exactly same way 😊
Thanks Ramya – glad you do it too – so easy and of course Romin has lots of stories of his mum making big weekly batches when growing up….
I had absolutely no idea that you could use the cultures from a batch of yoghurt to make more yoghurt! I must give it a go. Thanks for the idea Laura!! x
Hi Laura – yes it really is as simple as it sounds and the best part is you can use the highest quality organic milk too and it still works out so cheap! Let me know how you go….
I will do! I’d like to try it with coconut cream as I love coconut yoghurt. We shall see if it works!
Let me know how it goes Laura!
Wow…this recipe looks real simple…tempted to try it out soon.
Thanks Keto Queen – it really is simple – is love to know your success if yo give it a go!
I’ve made yoghurt before. Similar recipe. Can’t go back to store bought.
I agree Mary once you’ve mastered homemade yoghurt there is no going back 😄
I can invest in a thermometer but what if you (I) don’t have a warming drawer? 😊
Hi Mary, another option would be to buy a dehydrator (not too expensive) or even cheaper would be to use the oven – I believe you can do this via a low setting or after turned the oven off – perhaps Google ‘homemade yoghurt using the oven’ – hope this helps!
Thanks, Laura. Maybe the oven. I don’t cook as often as I used to so a dehydrator isn’t for me.