Fresh yoghurt

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyMedium
950ml semi-skimmed milk
70g powdered milk
20 to 40g honey
125ml natural yoghurt, room temperature
1) Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 50C on an instant read thermometer. Once milk has reached 50C, pour into a cylindrical plastic container, reserving 125ml. Whisk the reserved 125ml into the yogurt and add back to the milk mixture.

2) Place container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hrs making sure the temperature stays as close to 45C as possible.

3) After fermentation is complete refrigerate overnight.

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