Natural yoghurt is one of those power-foods that should always be your fridge.
Containing the kind of bacteria your body actually needs to flourish, loaded with vitamins (B12, B5, potassium, iodine, zinc and more!), and easy to digest, Yoghurt is delicious, and has so many health benefits.
My love of yoghurt must have started at age five, in India, when we ate yoghurt (called “curd”) with nearly almost everything—creamed into curries, topped over rice, mixed with fruit salad, or as an ice-cold “Lassie” (yoghurt shake) dessert.
Our yoghurt was usually homemade, and the recipe for creamy, delicious yoghurt is surprisingly simple! Some recipes online will tell you to use special pots, certain temperatures, etc–but its really not that scientific! See for yourself…
All you will need:
- A Liter of milk
- A pot to boil it
- A cup of Yoghurt culture (plain, unsweetened “live” yoghurt)
- A thick blanket
How it’s done:
- On low heat, bring the milk to a boil. Stir it constantly, careful to not let it burn or boil over.
- After it boils, remove the pot from heat, and let it cool. You’ll know it’s the right temperature when you can sit a finger in the milk for 10 seconds comfortably.
- At this point, add the culture. Mix it in gently.
- Cover the pot and wrap it in a large blanket, then store it somewhere nice and dark. A low kitchen cupboard works well.
- Leave it for 8 hours, or overnight.
- The next day, you should have yoghurt! Don’t stir it just yet—carefully place it in the fridge to set. A couple hours more to chill will make it nice and creamy.
This batch should keep in your fridge for at least a week. Don’t forget that you can sweeten it healthily with honey or molasses, freeze it like ice-cream, or even flavor it with various fruits. Adding a bit of tossed oats or cornflakes will give you a fill of fiber for breakfast or snack. For a crunchier texture, top it with almonds and raisins.
Save a bit of this batch for culture to make your next pot, and the next, and the next! You’ll never run out of yoghurt culture.