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Tuesday, 2 May 2017

Making Yogurt At Home

Louise, my friend on the dairy farm in Botswana, was gracious enough to share her secret for making yogurt at home, with me when I was visiting. I photographed the process to share with you in my blog. I show you this relatively simple process in today's blog, before taking it one step further in tomorrow's blog when we learn to make Labneh.

If you do not have live cultures to add, you can buy a natural yogurt tub to start your yogurt with. This South African product is really good for this purpose. I took 3 photos of it so you could read the label for yourself.

Louise also used a cup (250 ml) of powdered milk in the process, along with the fresh milk.

You will need 1 cup (250 ml) boiling water.

You will need 2 cups (500 ml) cold water.

Mix the powdered milk with the boiling water and add the cold water.

You will need 4 cups (1 litre) fresh milk.

Warm the milk, but do not bring it to the boil.

Add the warm milk to the milk powder solution.

Throw this into flasks and seal. Leave at room temperature for a day or two, depending on the weather.

When it is ready, it will have a yogurt consistency. If you prefer a drinking yogurt, it will be ready before it reaches the yogurt stage. You may wish to add chopped up fresh fruits, flacourants, or even colourants. It is really good as is, though. If you wait one more day, I will show you how to make the traditional middle eastern soft cheese, called Labneh, from it.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
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