I had a mini life-changing experience at the weekend – I finally got round to making my own yoghurt. It is so easy. It also means that now I no longer have to buy yoghurt, I can make my own from raw milk from the calf at foot dairy. I am sure that the Yeo Valley organic cows are happy cows, but I know exactly how the cows are kept by Fiona, and importantly the calves get to stay with their mums and are naturally weaned + it is very local.
To make the yoghurt. I took one and a half pints of raw milk and brought it to the boil and then simmered it for about 7 minutes. After that I let it cool down until it was about 45C. I then popped it in the machine with 2 tsp of Yeo valley yoghurt and switched it on. You are meant to leave it for 8 hours, but I left mine for more like 16 hours.
I like very thick yoghurt so I strained it through muslin after removing it from the machine – it became very thick – you could slice it. While this is nice for some things – especially having with fruit and honey, I might not drain it so much next time as occasionally I want a looser yoghurt. I fed the whey to the dogs who loved it.
I also had the yoghurt for lunch one day with steamed asparagus, two poached duck eggs and some salt and Turkish rubbed chilli sprinkled on top.