Dispelling nutrition myths, ranting, and occasionally, raving

Home-made yoghurt

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Judging by the hits on my blog last weekend people are way more into making their own cheese than they are into cabbage. Since that’s the case I thought that I’d give you a recipe for cabbage rolls today.

Just kidding. How about making yoghurt? It’s pretty simple to do. You don’t need a fancy yoghurt maker. All you need is milk (use whatever percentage you prefer – skim milk works it will just make a slightly runnier yoghurt than higher fat milks) and yoghurt containing “active cultures” aka bacteria (the good kind) that you’ve purchased. Once you’ve made one batch you can use that for your active cultures for future batches.

Pour 2 cups of milk into a saucepan and bring to a boil. Immediately remove from the heat and leave to cool to about 115F (if you don’t have a thermometer, use a clean finger. If you can keep your finger in for 10 seconds it should be about right). Dispose of any skin that’s formed on the milk. In a small bowl mix together 2 tablespoons of the milk and a heaping tablespoon of yoghurt. Return the mixture from the bowl to the saucepan of milk and mix thoroughly. Pour the mixture into a clean, lidded container. Close the container, wrap in a towel, and leave in a warm place for about 8 hours. Voila, yoghurt! Keep refrigerated from this point on to avoid unwanted microbial growth and use in about a week.

If you want to make Greek yoghurt, strain your home-made yoghurt through a cheesecloth.

Serve with fresh fruit, granola, and nuts. You can also flavour it by added citrus zest, honey, or maple syrup.

I’ll be taking tomorrow off from blogging for Remembrance Day.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

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