No-Fail Thick and Creamy Yoghurt
This no-fail yoghurt is easily made from home. It has been shared with us by Andrea Lee from Forking Foodie. It tastes so creamy and indulgent, and the healthy bacteria in the yoghurt are great for your gut. We have shown it hereserved with honey, flaked almonds and fresh fruit, which is a delicious serving option. Andrea likes to start this in the early evening, as you need about half an hour to cook the milk and up to two and a half hours for it to cool before you can add the starter and then leave it to set overnight. Alternatively you could start it first thing in the morning, to be chilled in the evening when it's ready.
Recipe Tester Feedback: "When I opened the lid I saw thick, delicious yoghurt. After the 10 hours it tasted like natural yoghurt, yummy! Super easyand super yummy yoghurt recipe. Much cheaper than store-bought too!" - Lauren
No: Gluten / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 25 minutes
Cooling Time 1-3 hours
Setting Time 8-12 hours
Makes 1kg of yoghurt
Cannot be frozen
- cream - 1L, full, or semi-skimmed milk
- yoghurt - 50g, plain, organic (or use 50g yoghurt from your previous batch)
- water - 600g, boiling
- water - 600g, cold
- Serving options:
- fruit of choice - preferred seasonal
- yoghurt - 100g, finished
- honey - 1 tsp, raw
- almonds - 5g, silvered (*omit for NF)
- Pour milk (1L) into a clean and dry bowl. Program 10 minutes / 80C / Speed 2, measuring cap on. You can also add some vanilla and sugar at this step if you would like a sweet yoghurt.
- As soon as this has finished, program again 15 minutes / 90C / Speed 2, measuring cap on.
- When finished, remove the bowl from the base and put it into a cool place, replacing the measuring cap with an upside down sieve or the internal steaming basket. This will allow the heat out but prevent anything getting in, e.g., flying insects!
- It needs to cool down to 34-36C for perfect results, which will generally take a couple of hours in a cool room. While cooling, I recommend making sure your thermal incubation pot is scrupulously clean (Andrea uses an EasiYo™ thermos). Being fresh from a hot dishwasher cycle should mean it's pretty sterile, providing there's no food debris left on it! If you're going to rinse it with boiling or very hot water, don't fill it up and turn it upside down. You will most likely find that because it's plastic, the heat and pressure cause the boiling water to spray out from between the lid and container, even when screwed tight, and you risk burning yourself.
- You can either check the temperature of the milk occasionally with a very clean thermometer, or if you have a food temperature probe, put this in through the hole in the lid, leave it there covered by the sieve, and check the reading every now and then. Pour boiling water over anything before adding to the bowl to avoid bacteria being added to your yoghurt. (If it gets too cold by accident, just remove the milk skin,then warm up in the thermo mixer at 37C / Speed 2until it comes back up to 34-36C and continue as below).
- Once cool enough, shake off any condensation gathered on the underneathof the lid into the sink if necessary, then set the lid aside in a clean place for a minute.
- Use a clean slotted spoon to remove and discard the skin formed on the surface of the milk.
- Add the yoghurt (50g) to the bowl. Program 2 minutes / 37C / Speed 2.5.
- Meanwhile boil water (600g), which you will need to add to your thermos container.
- Pour the milk mixture into your incubation pot, and carefully screw on the lid.
- In a large jug, add cold water (600g) and just-boiled water (600g). If using an EasiYo™ thermos, pour up to the top of the red part in the middle (you'll have a little water left), and place the pot inside it. Screwthe lid on, and place somewhere that it will not be disturbed or moved (very important for it to set!).
- Leave for 8 to 12 hours, depending on how mild or tangy you like your yoghurt. Andrea's preference is for 11 to 11.5 hours.
- Have a peek, and you should find a nice, set, firm and smooth yoghurt!If you don't mind lukewarm yoghurt, try a little spoonful, then do a happy dance because it's the best yoghurt you've ever made! Then putit into the fridge to chill and store. It should keep for a good week or more, providing you use a clean spoon each time you serve some.
Add fruit of choice to a bowl. Top with yoghurt (100g).
Drizzle honey (1 tsp) over the yoghurt and scatter slivered almonds (5g) ontop. Serve.