Woolworths_Taste__January_2019

HOME-MADE YOGHURT

milk8cups(full-creamor2%are best,

butskimcanalsobeused)

plain yoghurt containing active

cultures½ cup

1 Pour the milk into a heavy-based

saucepan (cast-iron works best) and place

over medium to medium-high heat. Warm

themilktojustbelowboiling,about93°C.

Useacandythermometertomeasurethe

temperature.Stirthemilkgentlyasitheats

to make sure the bottom doesn’t catch

andthemilkdoesn’tboilover.Thisstepis

necessarytochangetheproteinstructure

inthemilksoitsetsasasolidinsteadof

separating. 2 Letthemilkcooluntilitis

just warm to the touch, about 44°C. Stir

occasionally to prevent a skin from forming.

3 Placeabout1cupwarmmilkintoabowl.

Addtheyoghurtandwhiskuntilsmooth

and dissolved in the milk. 4 Whisking

gently,pourthethinnedyoghurtintothe

warm milk. This inoculates the milk with

the yoghurt culture. 5 Cover the saucepan

andplaceintheovenwiththeovenlight

on or wrap the pot in towels to keep

themilkwarmasitsets(ideallyaround

44°C).Youcanalsomaketheyoghurtin

a dehydrator or using a yoghurt maker.

6 Lettheyoghurtsetforatleast4hoursor

overnight–theexacttimewilldependon

the cultures used, the temperature of the

yoghurt, and your preference. The longer

yoghurt sits, the thicker and more tart it

becomes. If this is your first time making

EXTRA SOURCE

THEKITCHN.COM

Use full-cream or

Greek-style yoghurt

instead of cream with

roasted fruit such

as strawberries. Its

tanginessoffsetsthe

sweetness perfectly

LACTO-WHO?

You’ll have seen the word “probiotics”

on yoghurt packaging, which refers

to the beneficial bacteria that are used

to ferment milk to make yoghurt.

Your gut already has thousands of types

ofbacteria, which aid digestion. The

good bacteria stave off disease-causing

bacteria and those present in yoghurt

and other fermented foods help to

maintain this delicate balance. The

bacteria used to make yoghurt are most

commonlyStreptococcus thermophilus

andLactobacillus bulgaricus.They

feed off the lactose (sugar) in milk

and release lactic acid, which gives

yoghurt its characteristic tang.

116 TASTE JAN/FEB 2019

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