Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Yoghurt #2

July 31st, 2013 · No Comments

It was way back in May 2009 when we first wrote a post on homemade yoghurt – that was 218 miles, 4 houses, 2 floods and one small child ago. I am ashamed to say the whole knit-your-own yoghurt thing was a short lived fad due no doubt to this early technique requiring thermometers, sterilised jars, a Bunsen burner and if memory serves me, a Van de Graaff generator. Fortunately Yoghurt #2 is a much more straightforward and nonchalant affair needing little more in the way of specialist equipment than a simple timing device and a wooden spoon. Also, being a recipe from Valentine Warner, it has the welcome addition of cream for extra, well creaminess.

yoghurt

Preparation time: 35 minutes plus overnight to set.
Cooking time: 2 minutes
Makes: about 1 litre
Skill level: easy

Ingredients

  • full-fat (blue) milk – 750ml
  • single cream – 150ml
  • live yoghurt – 75g

Pour the milk into a large saucepan (you don’t want it to boil over) and bring to the boil.

Simmer for 2 minutes, stirring occasionally.

Remove from the hob and allow to cool for 25 minutes.

Pour the tepid milk into a clean bowl and stir in the single cream.

Leave for (no more than) 5 minutes at room temperature and then add the yoghurt, stir well and cover with cling film.

Now at this stage Valentine Warner’s instructions are to place the bowl in a warm airing cupboard and leave overnight. If like us you don’t have a suitable warm airing cupboard because say perhaps you have a combi boiler or you don’t live in a 1950s domestic idyll, you’ll have to improvise. We put our bowl in a cool bag next to a large jar which had been filled with boiling water and wrapped in a tea towel. This was then sealed and placed just behind this very iMac – the back of which gives out more heat than a three-bar electric fire. Essentially you want your would-be yoghurt to be kept at around blood heat for 8 hours so the cultures have time to prosper and grow.

Our technique worked perfectly well and as you are a bright bunch, I’m sure whatever you come up with will be equally successful.

Anyway, next day (or 8-12 hours later) you should have a lovely, mild, creamy yoghurt.

Store in the fridge and eat at your leisure (remembering to set aside 75g to start off your next batch)

yoghurt

Still life of yoghurt and stolen spoon.

Verdict: As I said above, this is a lovely, mild, creamy yoghurt which is delicious as is, or could be used to make all sorts of tasty things such as this Labne or this weird but agreeable Yoghurt & pearl barley soup with spiced chickpea koftas.

Drink: Tea for her, illegal Tuesday night beer(s) for him, milk for child.

Entertainment: Work for her, ‘Dad’s Army’ for him, begrudged sleep for child.

Tags: Vegetarian · Yoghurt

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