I have just bought a yoghurt maker.
When we lived in France I was able to buy my favourite natural yoghurt
from the supermarket – a cheap own brand that was unsweetened, unflavoured and
not too rich.
I haven’t been able to
find anything similar in the UK so I’ve decided to make my own.
For the first batch I used half a pot of natural, live yoghurt as a
I mixed it with a litre of full
fat milk (boiled and then cooled) and poured it into eight small jars that
were then placed in the yoghurt maker. I left it to incubate for eight hours
and it has turned out amazingly well, just as I like it.
Natural, unsweetened yoghurt with a bit of a
I can use this as a starter in my
next batch although the taste may differ the next time.
I’m not sure how long you can keep a culture
I also bought some sachets of powdered culture that should produce the Rolls
Royce of yoghurt – Bulgarian or Balkan yoghurt.
The packets are a bit disconcerting – “Contains live active bacteria like
''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus
Anyone else make their own yoghurt?