MAKING YOUR OWN YOGURT...

RECIPE

• 1 litre of milk (raw or pasteurised)
• 1 small tub of plain yoghurt (I use Mossfield)
• A thermometer
• A saucepan

METHOD 
This is my version of yoghurt. Safe to say that over the years, I have made quite a bit, but I have a renewed interest in it with Jersey milk, which is a different level altogether! If you haven’t made yoghurt before, do give it a go. The process and the outcome are a revelation!

Pour milk into saucepan. I mostly use raw milk to make it, and I have two techniques. Either bring it up to over 80 degrees and then cool to about 45 degrees. This pasteurises the milk before adding the yoghurt to inoculate. Or if the milk is very fresh, I heat it to 45 deg. Using a food thermometer here is so useful.

I mix in a tub of plain yoghurt into the milk. Then I cover with a lid and put the saucepan beside the tank in our hotpress where it is warm. I sometimes cover the lid with a towel. That is it. Come back the next day, and you will have yoghurt! I strain it through muslin and a sieve to make a Greek yoghurt version. 

Anne Maher