I first posted this recipe up here way back in 2011. I’ve simplified the system since… thus reducing the amount of wash-up!
There have been quite a few discussions lately with various bloggers about making yoghurt and whether it works with raw milk v pasteurised milk. I’ve made it, using this method, with both raw and pasteurised, and it works!
To start with you will need to buy some yoghurt, but after that just remember to save a teaspoon to carry on your ‘culture’.
Oldfarm Yoghurt
Ingredients:
- 1 pt. Milk
- 1 teasp. of natural yoghurt as a starter.
Equipment needed:
- Wide saucepan
- Milk Saver – I used upturned saucer! See explanation following.
- Thermometer
- Wide necked flask.
- Wide bowl/basin.
Method:
Put your milk in a wide saucepan with a ‘milk saver’. I use an upturned saucer! Seemingly the ‘milk saver’ is to prevent the milk boiling over!
Bring your milk to the boil. Then let it simmer for about 30 minutes until it has reduced to about two-thirds of the original amount.
Place saucepan in basin of cold water. Wait for temperature to drop to 49 deg. F. This takes about 5 minutes.
Add a teaspoon of natural yoghurt to your flask. Pour in a little of the now cool milk and stir well. Add the rest of the milk, stirring continually.
Seal flask and leave for a least 6 hours!
And then enjoy it for breakfast with some banana pancakes!
A Year In Redwood 