Читать книгу Home Cooking - Rachel Allen - Страница 5

Making your own yoghurt is very satisfying as well as being a good way to encourage children to eat it, as they can add their own flavours. It is crucial to use sugar-free yoghurt for the recipe to work. It is also important that the milk and yoghurt mixture stays in a warm, draught-free place like an airing cupboard or beside an Aga or radiator. Pouring into a flask will also help if you have one. Remember to keep 1 teaspoon of the yoghurt back to make the next batch!

1 litre (1¾ pints) whole milk

25g (1oz) skimmed milk powder

1 tsp natural probiotic yoghurt

1 Pour the milk into a large, heavy-based or cast-iron saucepan on a gentle heat. As the milk is beginning to warm up, add the milk powder, stirring to dissolve. Heat the milk until it reads 90°C (194°F) on a cooking thermometer (if judging by eye, the milk will be sweet smelling and just coming to the boil — steaming heavily and frothing around the edges).

2 Remove from the heat and leave to stand for about 15 minutes to cool until it reads 40°C (104°F) on the thermometer (or the milk has stopped steaming and feels just tepid when you dip your finger in and leave it there for a few seconds).

3 Stir in the yoghurt and cover with a double layer of foil. Wrap with a tea towel and leave in a warm place (or in a flask) until the mixture thickens, which will take 4–5 hours. Remove the towel, transfer to a bowl, cover and place in the fridge to cool overnight.