One of the things we wanted to do differently when we got back from our trip was to spend more time growing and making our own food. We haven’t been able to grow anything yet because it’s winter but we’ve been busy making most of our food from scratch. Our favorite home-made recipes so far are tortillas and this yoghurt.
The recipe for this yoghurt comes from Home Made Winter, where we also got the recipe for the Ontbijtkoek. For our first batch we followed the recipe, for our second batch we experimented a bit. For our next batch, we’re going to try adding some flavors. We’ll keep you posted.
- 1 liter fresh organic milk (you can use goat milk to make goat yoghurt, or raw milk from a friendly farmer for extra thick yoghurt)
- 200 ml of fresh organic yoghurt. You will need store-bought yoghurt for your first batch. Make sure it has live bacteria cultures.
Disinfect your containers by boiling them or putting them in the oven at a 120°C for over 10 minutes. Do not do this with plastic containers. We used Weck jars because they’re the standard for this kind of stuff in the Netherlands and readily available.
Heat up 1 liter of milk in a pan until it reaches exactly 40°C. Use a cooking thermometer to make sure you get the temperature right. Turn off the heat.
Add a little of the warm milk to the yoghurt and mix until it’s fluid, making sure there aren’t any lumps.
Mix in the yoghurt mixture with the warm milk.
Fill the jars with the yoghurt mixture.
Heat the oven to 40°C and put the jars in without their lids. Let them sit in the oven for about six hours. Resist the temptation to open the oven door. The yoghurt needs some quiet time to make love to those live bacteria cultures you put in there, so leave it alone.
After six hours you can take the jars out. Cover them with a lid or plastic wrap and put them in the fridge over night so the yoghurt can cool down and stiffen.
Our first batch was pretty nice, but it gets better every time you make new yoghurt with your previous batch.
Now this recipe makes about 1,2 liters of yoghurt, but when you try to make Greek yoghurt you will end up with less. To do this, strain your batch through cheesecloth for an hour or three while it’s cooling down. Mix well when you think it’s thick enough.