If someone had told me there was an easy organic yoghurt recipe I wouldn’t have believed them. But it’s true! And that’s great news for me as I love yoghurt. Smooth, creamy and a little bit tangy it’s a taste sensation. Not to mention it’s nutritional value – an excellent source of calcium, protein and probiotic bacteria to help keep your gut and immune system healthy. I’ve thought about making my own for ages but it seemed in the too hard basket, until I saw Nadia Lim’s organic yoghurt recipe. It’s SO easy! Two simple ingredients, a little heating and standing, then in 8 hours you’ve got your own yoghurt.
I used slightly different quantities to Nadia, but it still worked fine. I wanted to make some organic yoghurt, so I used the delicious Lewis Road Creamery organic milk and some natural, unsweetened probiotic yoghurt. Turned out great. Plus it’s much cheaper than buying it. Making this organic yoghurt recipe will set you back under $4 for the milk. Compare that to an 800g tub of organic yoghurt which is around $7.60.
Here’s the organic yoghurt recipe:
1 750ml full fat Lewis Road Creamery Organic milk
3 tablespoons natural unsweetened yoghurt
Method:
Heat the milk in a pot and gently bring to the boil before turning off the heat. Take the milk off the heat and leave to cool until it reaches 45-50 degrees. I used a kitchen thermometer for this but if you don’t own one, it’s around 10-12 minutes.
Whisk in the yoghurt until combined with the milk.
Pour the yoghurt into a thermos or plastic container. I put mine back into the Lewis Road milk bottle! Wrap up in hand towels and place in the hotwater cupboard for 8 hours, or overnight.
You’ll then have your organic yoghurt! Mine came out lovely and smooth, but if yours is a little grainy pour into a bowl and whisk until smooth.
You can easily make your own flavours and I’ve tried the following:
Vanilla + Cinnamon: 1 tsp vanilla essence, 1 tsp cinnamon, 2 teaspoons manuka honey
Passionfruit: just add passionfruit pulp – yum
Feijoa – add chopped feijoa just before serving
Porridge and yoghurt with feijoas and a drizzle of maple syrup. It’s pretty good I tell you!
Love it – what a great idea, going to try it out tonight so I can have yoghurt for breakfast tomorrow.
I used to do it and haven’t for ages, thank you for the reminder! I use Cyclop as a starter, and also for all my home made cheeses, I find that it is the only one that works for me (maybe the right bacteria for my recipes?). Which yogurt did you use?
Ciao
Alessandra
Yum! We stopped making our own yogurt a while back but mentioned it to my partner on the weekend that I miss it. We usually make a greek yogurt with the easiyo sachets and then when we are near the end of that one use it as a starter with milk powder (we never have bottled milk as barely use it) to make a new batch 🙂
My first ever attempt went beautifully! Heated L Lewis Road non homogenized milk to just below boiling. Let cool to 40 and then added culture. Into a preheated oven (180°) and then off. Left overnight and perfect next morning. All done in stainless pot with lid. Tried second batch with Puhoi non homogenized but it completely seperated. Has anyone else tried this? One major difference I noticed was the puhoi milk foamed up a lot more when heated to just below boiling. Lewis did not.
Yah, glad it turned out well. I haven’t tried it with Puhoi, interesting they turned out differently.