Homemade yoghurt is a great way to introduce beneficial bacteria to help keep the digestive system healthy. Homemade yoghurt contains less sugar than store bought varieties.

Makes: 1 litre
Preparation time: 20 minutes
Culturing time: 8 to 12 hours

INGREDIENTS

1 litre whole milk
1 heaped tablespoon natural
unsweetened yoghurt with livecultures
OR 1 yoghurt culture sachet, availablefrom cheesemaking suppliers such as curdsandwhey.co.nz or countrytrading.co.nz

METHOD
Scald the milk by heating gently until there are bubbles around the edge of the pan (about 82°C). Scalding the milk helps the yoghurt to set. Remove milk from the heat and cool. (To speed cooling, sit the pan in a sink of cold water.)

Using a yoghurt-maker
Cool the milk to room temperature, about 18°C. Pour into the yoghurt-maker container and add the fresh yoghurt or culture. Secure the lid and shake to combine. Place the container into the yoghurt-maker filled with recently boiled water (about 85°C). Leave in the maker to culture for 8 to 12 hours. Remove the container from the maker and place in the fridge for 6 to 8 hours to set. Consume within 7 days.

Without a yoghurt-maker
Cool the milk to about 40°C. Pour into a 1-litre glass jar and add the fresh yoghurt or culture. Secure the lid and shake to combine. Wrap the jar snugly in a towel and leave to culture for 8 to 12 hours in a warm place such as a hotwater cupboard, beside the fire or inside the oven with the light on. Once set, store in the fridge and consume within 7 days.

MORE LIKE THIS

Recipe: Fresh Lactic Cheese

Easy sauerkraut for beginners: Kelli Walker’s tips for the perfect ferment