A yoghurt incubator is ideal. If you don’t have one, you can use an insulated bag or cooler (as long as it can maintain a temperature of about 43ºC for 12 to 24 hours).
- 1.2 l full-fat milk
- 90 g of plain, sugar–free yoghurt
- Line up small glass jars, enough to hold a total of 1.4 l.
- Heat the milk in a heavy–bottomed saucepan to 82ºC, stirring to prevent the milk at the bottom of the pan from burning.
- Once it reaches 83ºC, remove the pan from the heat and allow it to cool to 43ºC. This will take 10–20 minutes. You can stir it from time to time to prevent skin from forming.
- Once cooled to 43ºC, add the yoghurt and whisk to combine. Divide the mixture between the jars, leaving a bit of room at the top. Close the lids tightly, and place them in your yoghurt incubator. Leave for 12–24 hours to ferment. When the yoghurt is thick, refrigerate it. It will keep for up to two weeks.
- To serve, add fresh fruit, compote, granola (homemade of course!), and a swirl of honey. Enjoy your smooth, creamy creation and all its probiotic benefits!
Recipe: Kirsty von Boch