Shared by: Mara
Recipe origin: Macedonia

There is nothing better than fresh homemade yoghurt, served alongside stuffed capsicums and musaka, or drizzled with honey for quick summery breakfast.

Homemade yoghurt is a village tradition and although it requires a little patience, it’s super easy, healthy and well worth it.

Mum has been making yoghurt for years, but somehow dad has taken over and become the expert. This recipe is based on one I received via email last week (thanks Mara!) with some of dad’s tips.

Place yoghurt in 2 plastic shopping bags

Wrap snugly and don’t move for 6-12 hours

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Recipe……………………………………………

Makes 1 litre

Ingredients
1 litre full cream organic milk
2-3 tablespoons plain ‘live’ yogurt (use a natural yogurt containing acidophilus bifidus or similar – this is the starter yogurt)

You’ll also need:
Medium saucepan
Medium ceramic or glass dish with lid
Medium jug and whisk
2 plastic shopping bags
Small blanket or 2 bath towels

Method
1) In a medium saucepan bring milk to a gentle boil (stir every so often to avoid the bottom from burning). Allow the milk to froth up and remove from heat, taking care that the milk does not overflow.

2) In a warm, out-of-the-way spot lay the blanket or towels (lay in a cross formation) and 2 plastic shopping bags with the ceramic dish in the centre. Pour the milk into the ceramic dish and allow to cool (10-15 minutes) until the temperature reaches 43°C. If you don’t have a thermometer use the ‘little finger test’ – when the milk is just cool enough for you to comfortably hold your finger in for 10 seconds.

3) In a medium jug mix the plain yogurt and about a cup of the cooled milk. Whisk until smooth then poor back into the dish. Stir gently and cover with the lid. Tie each shopping bag and snugly wrap with a blanket/towels. (If using a blanket, wrap like a parcel – bottom end over first, then side over side, and the top end over last. If using towels – flap the top end over first, then bottom end, then side over side.)
DO NOT MOVE THE DISH ONCE IT’S BEEN WRAPPED as the milk will not set and coagulate. Leave overnight, or 6-12 hours.
Note: The longer you leave it the tartier it gets.

5) Unwrap and refrigerate. Once in the fridge, the yogurt will continue to thicken and set.

Tips:
– Be sure to save 2-3 tablespoons of your homemade yoghurt to use as the ‘starter yoghurt’ for your next batch.
– If the yoghurt doesn’t work out you can always turn it into cheese. Just bring to the boil with a tablespoon of vinegar and simmer for 2 minutes. Add a little salt, strain overnight and you’ll have homemade cottage cheese.