Home made yoghurt

A pot of fresh yoghurt. So sweet you don't even need to add sugar or sweetner to it.
A pot of fresh yoghurt. So sweet you don't even need to add sugar or sweetner to it.
Local natural bio yoghurt
Local natural bio yoghurt
UHT skimmed milk
UHT skimmed milk
The yoghurt maker at work
The yoghurt maker at work

How to make fat free yoghurt at home

Hello. So this afternoon I was really in the mood to make home made yoghurt. I'd not done it in ages, so I whipped out my trusty Severin yoghurt maker and went to the local shop for milk and live bio yoghurt.

That's all you need really - its so simple.

First I spooned about two tablespoonfulls of live bio yoghurt into each little jar. Then I topped it off with UHT skimmed milk. I wanted to make fat free yoghurt so choose that. You can use full fat milk too. That gives really creamy yoghurt.

And that's it. The machine is plugged in for 10 hours. Since it is UHT and skimmed milk, I think it needs just a bit longer. Normally they recommend allowing it to culture for about 6 to 9 hours.

Once you think it is enough time, you can remove the lid and take a peek at it at this point and check. If you think it needs longer, just put it back into the machine. And there you go.

Once you think it is lovely and creamy, allow it to cool for a bit, I stood my jars in a bowl of cold water, then pop them into the fridge. I left mine in overnight. The next morning add your sweetner and flavourings if you so choose. I didn't think it needed anything because it was so lovely and fresh.

Remember to keep a pot or two for your next starter. Enjoy!

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