THICK HOME MADE YOGURT
½ cup full cream milk powder
¼ cup white sugar / honey (this is optional but I find for the children I need to add more sugar after the yoghurt is made then if I add the sugar beforehand I don’t need to add any sugar)
¼ cup live cultured Greek style yoghurt at room temperature (take your yoghurt out of the fridge 30 minutes before you make the yoghurt and make sure to mix it well to loosen the yoghurt up)
Heat milk, honey or sugar plus the milk powder over low heat until it just starts to boil. Keep stirring so that your milk does not form a skin. Remove from the heat stirring every now and again until it reaches 48 – 49 degrees Celsius. Add the room temperature yoghurt and mix well.
Pour into sterilised jars through a sieve just in case your milk has formed a skin. Seal with lids. Place in a cooler box which have been lined with towels and blankets. I use fleece blankets because it keeps the heat for longer but towels work just as well. Make sure to cover your bottles with the blankets to keep it warm. Close the lid for 6 – 8 hours and leave undisturbed. Remove from cooler box and place in fridge. In the fridge it will set further. Leave for a couple of hours before consuming.
Notes: Make sure everything is sterilised properly.
The longer you leave the yoghurt the tarter it will become.
This yoghurt is a lovely thick yoghurt. If you want to make yoghurt cheese then place in a sterilised kitchen towel over a sieve over a bowl and leave it overnight. This is also awesome to serve as a dessert with honey and bananas.
Source: Lacy Grey