Making your own Yogurt
By: Chef Shelli
This will be so easy. Something you can start in the evening and it will be ready in the morning. You can add Granola and/or Fruit for breakfast, place the yogurt in a pretty glass, add fruit and drizzle honey for dessert.
1/2 c of good quality commercial plain yoghurt, or 1/2 c of yoghurt from previous batch
1quart pasteurized whole milk, nonhomogenized
a candy thermometer
Yoghurt is easy to make- neither a yoghurt maker nor any special culture is necessary. The final product maybe thinner in consistency than commercial yoghurt.
Gently heat the milk to 180 degrees and allow to cool to 110 degrees. Stir in yoghurt and place in a warm oven ( a gas oven with a pilot light or an electric oven pre-heated to warm and then turned off) overnight.
I used a metal pan from a chafing set, but you can use a glass dish. I suggest covering with plastic wrap and a towel to keep the yogurt warm.
In the morning transfer to the refrigerator. ( I spooned the yoghurt into mason jars) . Throughout the day, use paper towels to mop up any whey that exudes from the yoghurt. (You can pour it off into a smaller jar to use in bread making ).
Try some plain yogurt from the store before you make this and then try your own. I love making my own yogurt so delicious and savory.
Make your own homemade yogurt at the Sweet Spot and Urban Lounge with Chef Shelli. Learn the right way to make yogurt, how to use it and even some tasty recipes. Impress your family and friends with your new skill of making yogurt! Send us some pictures on our social media and tell us how it went!