Using yoghurt pots in the home.
Do you find yourself at the yoghurt counter in the supermarket, wincing at the cost of all the yoghurts you buy and fretting about all that single-use plastic that your family’s yoghurt habit demands? If so, it might be worth considering an alternative – making your very own homemade yoghurts. It’s simple and fuss-free, and you can experiment with whatever flavours you like, all at very low cost and without all of that throwaway plastic. In today’s blog post, we guide you through the process of making yoghurt at home, and show you how clip top jars are ideal for storing your homemade creations.
Making Yoghurt in Kilner Jars
Before you get started on your yoghurt making, it’s important to ensure you have the right jars for the project. Clip top jars are perfect, as they’re easy to sterilise and they fit neatly in the fridge. You can choose to put your yoghurt in a larger jar, or pour it into smaller, portion sized jars, if you prefer.
Let’s Fill Those Kilner Jars!
Making yoghurt couldn’t be simpler. Here’s our foolproof recipe:
1.2 litres whole milk
3 tablespoons live yoghurt
Successful yoghurt making relies on perfectly sterilised equipment, so make sure you take time to sterilise your pan, thermometer, bowls, spoon and your clip top jars. You’ll also need a container to act as an incubator for your yoghurt, such as a thermos flask, a slow cooker, or a lidded pan placed on a hot water bottle. Make sure your incubator is also sterilised.
Fill a large bowl with ice, and set aside.
Pour the milk into a large saucepan, and heat the milk until it reaches 80°C (180F), but don’t let it boil. Stir gently during this time, to prevent a skin forming.
Remove from the heat and place the pan in the ice bath you prepared, stirring from time to time. Let the milk cool down to 45°C (110F). Take a cup of warm milk from the pan and place in a small bowl, then add the live yoghurt to it, stirring it gently to mix it well. Once mixed, add this mixture back to the pan of milk, and stir to combine fully.
Pour the mixture into your incubator container. If you’re using a slow cooker, heat it beforehand, but then turn it off when you pour in the mixture. Leave it for at least 5 hours to incubate, and then decant into your clip top jars and store in the fridge. Add fruits, nuts, honey or jam to flavour the yoghurt when serving.