When I was a kid, my mom used to make yogurt at home. I hated the stuff and always wished she would just buy “normal” yogurt.
Fast-forward a few years and I’ve learnt a few things. First among them, mom used UHT (long conservation) milk to make the yogurts. A drop of the stuff in a cup of coffee is enough to play havoc with my tummy. Second, I like a nice firm yogurt. So here is my recipe (requires a yogurt maker)
- 1 litre of whole milk
- 1/2 cup dried skim milk (this makes the yogurts firm. The more you use, the firmer your yogurts will be. You can omit at will).
- 1 individual sized bio-active yogurt.
- Bring the whole milk and skim milk powder to a boil then cover and allow to cool to room temperature.
- Mix in the yogurt.
- Pour through a sieve and then divide the liquid into your jars. If desired, you can add a tablespoon of jam at this point.
- I use a 15-hour fermentation cycle on my machine. Once it’s done, I allow the yogurts to cool and refrigerate.