Again with the money-saving tips. Yoghurt is a healthy option if you’re eating dairy. It has lots of natural bacteria in it, and it is easy to add to a range of meals, or be eaten on it’s own. Plus, if you make it yourself, it’s very cheap.

Normally 600ml of decent yoghurt from Pak N’ Save will set you back about $4. But, I’ll show you how to make an entire litre for no more than $2.50, the cost of a bottle of milk.

All you’ll need then is milk, any sort at all, and some yoghurt to start your culture.

You can start the process by buying some natural yoghurt. And this will, of course, be your last purchase of this type.

You’ll also need a hot water cupboard. If you don’t have one… then it’s problematic. But not too much.

So, we’re off and making extremely delicious yoghurt!

Here I’ve basically cobbled together a couple of different half-bottles of milk. They add up to a litre, and I’ve poured them into a pot on the stove. Although all New Zealand milk is pasteurised, it still pays to boil it. So, put the pot on on a very low heat. Then, watch it carefully. Milk is a slow cooker, but once it boils it’s off! If you’ve never seen it before, it will go from simmer to boiling right out of the pot in no time.

Once the milk has boiled you want to put aside to cool to body temperature. This means that you ust dip your little finger into it, and if it feels hot, it’s too hot. If it feels cool, it’s too cool.

If it is just about right, then mix your yoghurt culture into it. You can use at least half a cup of bought yoghurt, or about the same of the left-over yoghurt from your last batch. Add it to the milk, then stir it in.

Once that’s mixed it, clean a jug or other vessel well (I immediately wash the jug in hot soapy water, then dry it thoroughly), and tip the cultured milk into it. Then, cover with something breathable (not gladwrap!), and put into the hot water cupboard.

I usually leave the yoghurt in the cupboard overnight, but sometimes longer in colder weather. This gives the bacteria time to turn your milk, magically, into yoghurt!

This is a good food, and only contains as much fat as the milk you create the culture in.

I was lucky and had a good culture settle the first time round, so this yoghurt is very creamy and rich tasting. But, some will be very tart. It’s all the luck of the draw.

Now, if you don’t have a hot water cupboard. If you live in a cold clime you can use the oven the keep the culture warm while it ferments. Aim for the lowest heat possible. And good luck. I’ve never tried that variety…

But, in the end it should look like this, which has runny honey and frozen berries in it! You can also use this in cooking, on cereal, or any other way that takes you fancy. Enjoy!

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