To start your yoghurt making experience you will need a small carton of good plain yoghurt - this is once only, not needed for future makes.
Yoghurt is so easy to make - you just need one of those wide neck flasks, mine holds 900ml. Heat the amount of milk that will fit your flask until just before it reaches boiling point. Once I see those tiny bubbles forming, but before they break, I take it off the heat. Leave it to cool until you can put your finger in it - still hot, but bearable. Stir in 2 tablespoons dried milk powder. Put a small carton bought plain yoghurt into a jug, mix in a little of the hot milk and mix well. Add the mixture to the rest of the milk and stir to combine. Pour into the vacuum flask, seal it up and leave overnight. In the morning you will have lovely thick, plain yoghurt, which you can flavour or not, as you choose. Soft fruit, rhubarb, jam - whatever takes your fancy. Empty into a jug or bowl, cover, and keep in the fridge.
When you want to make some more, just save a small amount ( about the size of the small carton) to start off the next batch. The measurement is not critical.
That's it - enjoy!
We have some home-made soup for lunch today - just a mishmash of vegetables chopped and cooked in some butter then chicken stock added. It liquidised to a lovely sweet-potato-red and has a really creamy texture. I have bottled some of it in Quattro Staglione bottles which I find really convenient for storage. You can find details on water bathing to sterilise the contents of jars and bottles by entering waterbathing into the Search bar on this page.
The bread is really quick and easy and great if you have no yeast to hand.
500g plain flour ( I had to use SR ! )
2 teaspoons bicarbonate of soda
1 teaspoon of sea salt
400ml live plain yoghurt
A little milk if necessary
That is the basic ingredients - I replaced a little of the flour with a handful of porridge oats to give texture.
Pre heat oven to 200 deg C/ Gas mark 6
Sprinkle a baking sheet with flour.
Mix the first three ingredients together in a large mixing bowl.
Make a well in the centre and pour in the yoghurt*.
Mix quickly together with a round ended knife adding a little milk if the dough is too stiff.
It needs to be quite slack unlike normal bread dough.
Draw together any stray bits of dough with a very quick knead by hand and then shape into a round.
Place on baking sheet, sprinkle with flour and cut a cross into the top with a sharp knife.
Bake for 40-45 minutes - it should sound hollow when tapped underneath.
This bread won't keep - eat the same day either with soup as we are going to do, or spread with your favourite topping - eaten warm with plenty of butter it is fantastic. Any leftovers can be toasted the next day.
If you have any favourite seeds they could be added to the dough, cheese and onion maybe - experiment!
*To make your own yoghurt cheaply and easily Search this page for instructions.