Ingredients
| 1 litre milk (full fat, semi fat or trim milk are fine) | |
| 2g (1 sachet) live yoghurt probiotics |
Did you get caught up in the great lockdown sourdough bake-off of 2020? Was it all a bit much? Here is a natural home-fermentation process that won’t burn or go stale, but will reward you with making your own living food.
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Instructions
| 1. | Heat the milk until it is steaming but not boiling, 85°C is ideal (this denatures the proteins). Allow it to cool to the temperature of a cosy bath. |
| 2. | Add the probiotic culture and stir through thoroughly. |
| 3. | Put inoculated yoghurt into a very clean thermos, or a suitably sized jar with a lid and wrap in a dry tea towel. |
| 4. | Put into the oven and set the heat to 50°C. |
| 5. | Once the oven reaches the correct temperature, turn it off and leave the yoghurt overnight or for 8-10 hours (or put it in a hot water cupboard). |
| 6. | After the time has elapsed you will have thick yoghurt. Transfer to a container and put in the fridge for up to 5-6 days. |
| 7. | Before the yoghurt is all eaten, reserve 4-5 tablespoons. |
| 8. | Repeat the process again using the leftover yoghurt instead of the probiotic sachet. |
| 9. | The more you reuse the last remains of your yoghurt, the more active the culture will become. |
| 10. | You can extend the culturing time of yoghurt (provided you keep it warm) by an additional 2-3 hours to make a more sour and thick yoghurt. |
Food styling, recipes & photography David Neville
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