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!
18 June, 2008 at 8:42 am
If you don’t have a hot water cupboard, or have insulated your cylinder so its not that warm in there, you can use a chillybin to grow the yoghurt. Just fill the bin with enough 50C water to reach half way up the jar(s), put the cover on and leave overnight.
18 June, 2008 at 9:39 am
I have a hot water cupboard but it doesn’t lend itself to yoghurt making so I use a plastic ‘easiyo’ maker. Its just an insulated container that you half fill with boiling water and then put your yoghurt-to-be in another jar inside. I don’t use the commercial mixes (much) and make the yoghurt as Che’s recipe. I got my maker from ferecycle but you can find then very cheaply at 2nd hand stores anywhere. Trash Palace had about 20 last time I was there.
18 June, 2008 at 10:54 am
I’d be doing the esiyo thing, though this time of year the container wants insulating too. I’ve wondered about a crock pot or the keep warm setting on a rice cooker if you were after quantity. Probably too hot.
Either way, I can advise that instant milk seems to be a bad idea.
Also, you can use any of the above methods and make delicious cultured buttermilk*. Using buttermilk as a starter obviously. Works well with low fat milk too, and I’ve had issues trying to propogate yoghurt in that. Try some and imagine it’s the cheese you’ve cut out of your budget.
Do that with cream and I believe you have sour cream.
* to distinguish from the stuff you get off of cream when making butter, which I believe is also called buttermilk.
I recall a source saying a shorter ferment made for less tartness.
The esiyo container is also a really lousy shape for trying to do any kind of basic cheese.
18 June, 2008 at 4:20 pm
Cool! I’m gonna try it!
18 June, 2008 at 4:42 pm
There is another Hansells brand yoghurt making container which is a much better cheese shape. Again I occasionally see them in op shops
19 June, 2008 at 7:09 am
this looks cool. ill link this to my wife for her to make for me LOL
19 June, 2008 at 10:01 am
aldwin – your comment reminds me of a guy I used to work with who said he didn’t need a remote for his TV because he had a girlfriend
19 June, 2008 at 4:47 pm
I’m going to try this, except with soy milk and culture. If successful, it’ll go nicely with the porridge I’m regularly eating (thanks).
19 June, 2008 at 5:13 pm
There’s a soy yoghurt page on wikipedia that has (contrary to wikp’s policy, but useful) instructions, and links to recipies. I’m slightly surprised to find it should work – you might need extra sweetener.
11 July, 2008 at 10:28 am
[...] 9 July 2008 · 18 Comments Here’s another in Che’s excellent series of posts on inexpensive cooking. You will have noticed of course, that I am not Che, and this is not [...]
8 March, 2009 at 7:27 pm
It worked!
27 January, 2011 at 4:40 pm
i have read that slow cookers can help warm the milk, but it is not used to keep the batch warm overnight with the heat on-just covered with a heavy towel. By the way what is a hot water cupboard, and a chilly bin. I live in a cold climate. A favourite way to have yoghurt-to have control over the ingredients, and keep out nasty stuff like geletin and perservatives. I like to use organic products when ever possible. thank you
25 September, 2012 at 2:09 pm
What brand store bought yoghurt would you recommend as a starter?