Saturday, 9 July 2016
Lovely thick home made yoghurt
I have made absolutely gorgeous home made yoghurt every couple of days this past week. I simply boiled a pint of full fat (blue top) milk. Let it simmer for a couple of minutes and then allow to cool to blood heat. The first time that I made it I stirred in a spoonful of shop bought plain yoghurt and poured it into a plastic container. I put a lid on it and placed it in my conservatory where it was lovely and warm... Three hours later I had gorgeous thick creamy yoghurt. It isn't as 'tart' as the shop bought variety and is almost as thick as the Greek Yoghurt that I bought to use as my starter. After the first batch I didn't need to use shop bought to start it off. I simply used a dessert spoonful from the current batch as a starter.