Maybe one day I may make homemade yoghurt. The recipe looks simple. Yoghurt is very healthy as it improves the flora of your gut. Helps with food digestion, especially for people who have lactose intolerance like me!
I kept this newspaper clipping for sometime now. Hopefully I find the motivation to give this homemade yogurt recipe a try one day.
- Pour low-fat/skimmed milk into a small saucepan. Heat up over medium heat until milk begins to boil. Immediately bring the saucepan away from the heat and pour into a heatproof jar that has lid.
- Leave aside to cool slightly until the milk is just warm when tested on the wrist. Stir the milk to mix the skin layer (visible on the surface) to combine with the lukewarm milk.
- Add in the plain yoghurt and cover the jar. Leave it aside undisturbed in a warm place or at room temperature for the yoghurt to set. Takes about 9-10 hours.
- Once the yoghurt sets into a thick consistency like a custard, refrigerate it. It will firm up when thoroughly chilled.
Homemade yoghurt keeps for up to 6 days. Chop fruits can be added if desired.