November 19, 2017
Yoghurt is a staple in the diet of many triathletes. Being both good for breakfast as well as pre and post training snacks, the amount of yoghurt consumed in a week can quickly add up. Here is a cheap and easy way to make your own yoghurt, for the price of a litre of milk!
- Prep: 30 mins
- Cook: 4 hrs
- Yields: 1 Litre
1L milk (your choice: full cream, low fat, or coconut for a dairy free option)
1 tbsp natural yoghurt (your choice, as above)
1L glass jar
STERILIZE GLASS JAR
Boil 1L of water and fill the glass jar to sterilize. Drain and leave to dry.
Heat 1L of milk 85 - 95°C, either on the stove or in the microwave (10 mins).
Allow the milk to cool to 44°C.
Add 1 heaped tablespoon of yoghurt and mix well.
Carefully pour milk in to sterilized glass jar and cap it loosely.
Place glass jar into an insulated container and leave to stand for a minimum of 4 hours or overnight.
Do not move it or check on it until 4 hours have passed.
Once yoghurt has thickened and set, put jar in fridge and chill to eat.
Line a sieve or strainer with muslin cloth and place sieve over a bowl.
Pour set yoghurt into muslin cloth and leave to stand until your yoghurt reaches desired consistency. The longer you leave it, the thicker it will become until it eventually turns into labne (delicious!).
The better quality of milk and/or yoghurt, the better the result. Experiment with different brands and fat contents until you find the combination that best gives you your preferred yoghurt type.
If making coconut yoghurt, be sure to check the percentage of coconut milk in the ingredients list. A higher percentage will yield better quality yoghurt. I recommend Kara Coconut Milk which contains 99.9% coconut milk.
Once you make your first batch of yoghurt, you can use this in place of store bought yoghurt for subsequent batches. After a few weeks to a month, you may find your yoghurt takes longer to set. This is normal, simply use store bought yoghurt as your starter again.