Ingredients for 8 persons
- 1 plain yoghurt from the shop OR 1 yoghurt from a previous production
- 1 liter of UHT semi-skimmed milk (low fat) OR 1 liter of whole milk (full fat)
Semi-skimmed milk will produce yoghurts that are a little more liquid: ideal for making yoghurts to drink.
If you use fresh milk, you must first boil it, remove the skin and let it cool down before mixing it with yogurt (step 1).
Special accessories needed: heat resistant jars, with lid (glass jars)
Preheat oven to 150°F / 50°C
Blend the milk and the yoghurt.
Remove any foam that may have formed on top of the mixture (or just wait for it to disappear), then put the mixture in the glass jars.
Put the jars without a lid on a heat-resistant support (e.g. pie pan, dripping pan) so that they remain upright. Place the yoghurts in the oven and leave the oven on at 150°F / 50°C for 2 hours.
After 2 hours, turn off the oven and let yoghurts rest for at least 8 hours. Keep the oven door closed. Do not move yoghurts during the incubation period.
After 10 hours (2 hours of cooking + 8 hours of rest): the yoghurts are ready
Close the jars with the lids and put in refrigerator 1h minimum before consumption.
Homemade yoghurts with a lid can be stored in the refrigerator for up to 10 days and even get a little firmer after 48 hours in the fridge.
Variants: sweet yoghurt (add 80 g of powdered sugar), flavored yoghur (use 1 flavored yoghurt from shop and add 60 g powdered sugar).
Tips for taking a yoghurt as a snack at work, at school
- Transfer yoghurt to a small bottle of yoghurt to drink, more convenient to take away and consume.
- If you do not have a cooler or fridge to store your yoghurt at work/ school, put your yoghurt in the freezer the day before. At work or school, after 2 hours at room temperature, it will have thawed and will still be cool.