When I saw this recipe, I knew that I will make it straight away, not only because it is low-fat but I can use this to keep on making my own yogurt again and again and save money, yay!
This yogurt also has a thick texture like custard. We can create our own favour without any additives or preservative. We can put fresh or canned fruits or berries to go with this yogurt for our breakfast or snack without feeling any guilt, because it is low-fat. I did simplify the original recipe ( brodandtaylor.com ), because I haven’t got that kind of equipment, but the yogurt is creamy and thick, I like it most.
You also can see from this link http://brodandtaylor.com/
Home Made Custard-Style Yogurt
- Milk 4 cups / 950g to 968g
- Live culture yogurt * 2 tbsp
* Store-bought or served from a previous batch of home made yogurt.
You will also need: A thermometer, a heat-proof culturing container and a hand whisk. Everything that will touch the milk should be sterilized. You can put the glass container into a preheat low temperature oven for few hours, then leave and cool down inside. Or, put the glass container into the mircowave and run through 2 to 3 minutes, then leave and cool down inside. Or, you can boil it in a saucepan with enough water to cover the glass, like the way to sterilize the baby milk bottles.
- Put milk into a saucepan on a low heat. Prepare the thermometer and hand whisk to hand. As soon as you see steam from the side of the saucepan, stir it with a hand whisk and put the thermometer inside the milk to test the temperature. When it reaches 90°C, try to hold on to this temperature for 10 minutes.
- If the temperature goes up, take the pan away from heat to let it cool down a bit. If the temperature goes down, then put it back on the heat until the 10 minutes is up.
- Prepare a bowl with cold water. After the 10 minutes, take the pan with milk and sit it into the cold water. Wait for the milk’s temperature drop down to 46°C.
- Then scoop one tbsp of the live culture yogurt. Mix it with the milk and keep stirring until blended together. Then put the remaining yogurt inside the milk and stir altogether.
- Pour the mixture into the sterilized glass container, and leave it on the kitchen table. Cover with a thin, dry cloth, like muslin for 6 to 8 hours.
- Tilt the container to one side to test it has set.
- When set, cover with lid and keep in the fridge. Once the yogurt is chilled, reserve enough to start your next batch and store it in the refrigerator for up to a week.
- It just simple as that, so easy to make and we won’t run out of yogurt to eat.