This is the original way yoghurt was made so many centuries ago, which is actually just fermentation of raw milk. this will not work with processed milk. I discovered this amazing recipe on the blog "Ni cuit-ni cru" by Marie-Claire Frédérique who is my guru for fermentation. I have learnt so much from her books and her website: https://nicrunicuit.com/faire/fermenter/faire-ses-yaourts-maison/
Ingredients:
- 1litre raw milk
- 3 tsp home-made yoghurt (less than 6 days old) or yoghurt culture
Method:
Heat the milk in saucepan until 80-90°C and maintain at this temperature for 20 minutes at the least, whilst whisking, this will prevent a skin to form on the surface. The prolonged heating will kill the harmful bacteria which are detrimental to natural fermentation.
After the 20 minutes, take a 1/2 cup from the saucepan, pour in a 1 litre pitcher and allow to cool until 55°C then add the 3 tsp of yoghurt or yoghurt culture.
Cool the rest of the milk to 60°C, then add it little by little to the pitcher stirring slowly. The ideal temperature for the culture to start fermenting is 55°C.
Pour into jars or a 1 litre mason jar and cover with a bonnet/blanket for 3 hours. If your kitchen is cold, it may take a little longer, so check it every half hour.
If you have an electric yoghurt maker, programme it for 3 hours. I cover mine with a tea towel for extra warmth as my kitchen tends to be cool in winter.
If your oven has a yoghurt programme, follow the instruction manual.
When the yoghurts are firm, cover the jars and place in the refrigerator.
If you forget the time and your yoghurts ferment for longer, no problem, they will have a more pronounced flavour.
Don't forget to keep 3 tsps for your next batch and don't wait longer than 6 days or the culture will be a little weaker.
You may make hundreds of batches with each new batch, although you will have to start from scratch if you go on holiday or cannot make your weekly batch.
The yoghurts can be kept in the fridge for up to a month.
When the yoghurts are firm, cover the jars and place in the refrigerator.
If you forget the time and your yoghurts ferment for longer, no problem, they will have a more pronounced flavour.
Don't forget to keep 3 tsps for your next batch and don't wait longer than 6 days or the culture will be a little weaker.
You may make hundreds of batches with each new batch, although you will have to start from scratch if you go on holiday or cannot make your weekly batch.
The yoghurts can be kept in the fridge for up to a month.
