The first time I made yoghurt, incredible creamy, delicious yoghurt, I couldn’t believe I’d made it. It was THE… Best yoghurt, amazing yoghurt, a
positive Donald Trump of yoghurt. (It was a joke, it’s just not funny any more).
Yoghurt makers (Silvercrest brand at Lidl) appeared as a €14.99 special a couple of weeks previously when I was doing food shopping. Now I was to avoid unplanned purchases of household stuff, but these had glass jars and were really good value, and I was sold. I promised myself if I hadn’t used it within a month that a new home would be nominated.
It came to week 3, and I bit the bullet. I followed the instructions included in the little booklet, and set it to warm for the night.
I’ve made yoghurt before in an EasiYo yoghurt maker, but was put off by the promoted need to buy the branded yoghurt sachets, and when I tried it with a regular probiotic yoghurt it wasn’t the same. And I’m never mad about leaving plastic sit and heat something we plan to eat, so didn’t really use the EasiYo much.
The next morning was a relevation. The yoghurt was set, creamy and flavoursome. It was eaten quickly and six days later I used 4 teaspoons from the last jar of yoghurt to start a new batch. I was a bit nervous the quality would have deteriorated, but its delivered. Result. This gadget secured its space in my future.
I used organic milk, organic natural sweetened yoghurt (because the booklet said that would definitely have live bacteria), and a bit of vanilla that sunk to the bottom but adds a nice taste.
It’s totally delicious with both sweet and savoury dishes – my own personal winner is with a square of blackbean brownie with raspberries, yoghurt and some sweet spiced nuts or seeds. The kids take ‘biscuit mix’ (ground seeds and nuts), berries or apple and some yogurt in a jar now as a regular sandwich replacement.
Very much worth the effort.
- 900ml organic milk
- 100ml organic yoghurt
- About 2.5 inches vanilla bean, split
- Boil the milk briefly, add the split vanilla bean, remove from heat and leave to cool.
- When the milk has cooled to body temperature add in the yoghurt.
- Body temperature is when the inside of the wrist can be put on the milk without feeling it.
- Stir the yoghurt until well mixed.
- Remove the bean and scrape the seeds back into the mix.
- Pour into the yoghurt maker jars evenly with a jug.
- Turn on the yoghurt maker and leave for 10-12 hours.
- Remove jars to fridge.
- Enjoy - I really mean that.
Be sure not to add the yoghurt to the milk too early or it will kill the live bacteria and the yoghurt won't work