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Fresh yoghurt Recipe

Making fresh yoghurt, with raw ingredients, to be used in sweet or savoury dishes, or delicious on its own!

  • Preparation
  • Cooking time
  • Rest time
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  • Semi-skimmed milk : 1000 ml
  • Caster sugar : 15 g
  • Maldon salt : 1 pinch(es)
  • Greek yogurt : 60 g
  • ETAPE 1

    Get the yoghurt starter to a warm 36 deg C to allow the bacteria to develop.
    Heat the milk to 85 deg C.If you don't have a thermometer, this is when the milk steams and begins to form bubbles.
    Let the milk cool to 43 deg C . This is very warm to the touch, above blood temperature.
    Stir or whisk in the yoghurt starter. If using a bifidus bacteria culture, blend into the milk with a stick blender to prevent it from forming in a stringy texture.
    Incubate the mix at approximately 38 deg in a prewarmed oven or over steam until it sets, usually 4 hours.
    Refridgerate to firm and slow the acid development.

Chef's tip

«keep the yoghurt warm while it is setting by wrapping in kitchen cloths or blanket and sitting on a radiator. If wanting a thick Greek style yoghurt strain over a clean kitchen cloth for several hours . The liquid that drains off is called whey»

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