Home made yoghurt

P1020670We had an excess of milk… the milkman kept delivering it and I kept forgetting to cancel. We are so lucky to have a milkman, and when ever I see him hurrying from his van to drop a couple of pints on our doorstep (not literally!) I think of my early childhood. The milkman came round in a little cart pulled by a horse; if we were very good we were allowed to give the horse a crust of bread, holding it out with our hands as flat as possible so the horse didn’t bite our fingers. We used to have a pint of gold top and two of silver; the coloured foil tops denoted the type of milk – gold was creamy with a thick layer of yellow cream on the top, silver was less so, but there were still a couple of inches of light cream. I think there were other types of milk too,possibly sterilised in a tall bottle with a metal cap, but we never had it. If we were lucky, we would have the thick creamy part of the milk poured on our cereal or porridge – I think that must have been my mum, because my dad liked to shake the bottle to mix it all up. I think I would find gold top too rich for tea or coffee now, we have semi-skilled at home!

So… we have a milkman, he delivers milk, and we ended up with a fridge full. I had an idea to use it in a different way, to make yoghurt! I’ve made yoghurt before in a Thermos flask, but I came across several recipes which seemed to suggest just putting a lid on a container of the mixture would be fine… I experimented and it worked! So we no longer have too much milk, because every week I make yoghurt.

We had some clotted cream left over form a cream tea the other day; we had no fruit to eat it with so I had an inspiration to use it in my yoghurt – the picture above shows how golden and delicious it looks!

Here is my recipe (without the clotted cream):

  • 1 litre of milk
  • 60 ml of live yoghurt (I just bought a tub of bio yoghurt to start with – now I just use my own; I guess at some point it might not work in which case I will buy another pot and start a new culture)
  1. heat the milk to 40º C
  2. stir in the yoghurt
  3. cover and leave in a warm place such as an airing cupboard over night
  4. enjoy your yoghurt


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