Vanilla Yoghurt
This has to be the easiest way to make yoghurt
Makes enough for: 1 batch yoghurt
Ingredients
- 1 l UHT milk *
- 150 g thick yoghurt with live cultures **
- 20 mls vanilla paste
Method
- Remove all trays from your oven and preheat to 40° Celsius
- Place the milk into a sauce pan and over a low temperature heat to 40° Celsius
- Remove from the heat and stir in the yoghurt and vanilla
- Transfer to oven proof jars and cover with cling film
- Place the jars into the oven and leave to cook for 11 hours
- Remove from the oven and place into the fridge to cool
- Once cool, remove the cling film and put the lids on the jars
- Remember to set aside 150g to use for your next batch
Notes
* for this recipe please make use of UHT milk. If you don't then heat your milk to 90° Celsius and then leave to cool until it is 40° Celsius
** Lactobacillus bulgaricus and Streptococcus thermophilus
** Lactobacillus bulgaricus and Streptococcus thermophilus