Making your own staples like yoghurts and cheese is a great way to reduce packaging. Store this yoghurt in reusable storage containers like our Food Pouches. Be sure to use yoghurt that has live enzymes. Also, be sure to sterilise your jars.
This would go well with your homemade stewed fruit compote.
Keep chilled and use within a week. Be sure to reserve 4 tablespoons to use as a starter for your next batch!
Making
your own staples like yoghurts and cheese is a great way to reduce packaging.
Store this yoghurt in reusable storage containers like our Food Pouches. Be sure to use yoghurt
that has live enzymes. Also, be sure to sterilise your jars.
This would go well with your homemade stewed
fruit compote.
Keep chilled and use within a week. Be sure to
reserve 4 tablespoons to use as a starter for your next batch!
Ingredients
4 cups milk (any kind is fine)
4 Tbsp natural yoghurt
Directions
Heat milk in a large pot until it just reaches boiling point. Remove from heat, transfer to a large, sterilised jar, put the lid on.
When the milk has cooled to lukewarm whisk the natural yoghurt through it.
Place the jar in a big pot of warm water, and stand in a warm place for 8-10 hours. You want the temperature to stay between 43˚C and 46˚C
It doesn’t like to be moved while it is setting.
The longer you leave it, the thicker and more tart it will become.
Once set, chill for 4 hours before use.
Flavour with anything you like e.g. fruit puree or fruit jam.
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