Yoghurt made today!

It's the 4th time I've made yoghurt if I can count! Once a couple of years ago and twice before today from raw milk - today's is from raw milk too.

I'm pretty happy as today's 'set' in just 3 hours - it's usually taken 3-4 times that long! I changed the way I kept it warm and also made sure it was warm right to the top. It obviously makes a good difference which is a relief.

It's in the fridge now and I'll be making another jar...hmm, maybe while camping? That could be a bit too much fussing - so I think it will either be the day before or once we're back.

I'm making yoghurt in a similar way to the recipe below. I'm only making about 500ml and I'm making it thick by adding 2tb of powdered full cream milk to the other milk as it's heated. So not as pure as it could be, but sure works for me and costs about $1.75 for half a kilo and a bit extra if I want it flavoured. That's 1/2 the price of what I'd pay for good yoghurt from the supermarket.

Speaking of flavoured; that's the interesting bit...
The first of the recent batches, I made plain and then stirred in honey once done. Tasted great for those that like honey. The second one I mixed pureed raspberries into it before it was set. Again, it tasted good but the problem was that all the seeds fell to the bottom and the last centimetre was thick with seeds - not so fun! So... this time, I am going to pour pureed fruit ON TOP of the yoghurt now that it's set, with the idea being that each time you serve some yoghurt that you're also getting some of the fruit for flavour!

Best go and do that now and then maybe I'll have some pictures to show.

Yoghurt Recipe

By Joanne Hay

You need:

• 1 litre (2-1/4 pints) of full-fat milk (raw is best)
• 2 to 3 tablespoons yogurt (room temperature) mixed with a few tablespoons of milk
• thermometer

Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days.

To make a “thick” yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained