Homemade Yogurt from Anjula devi on Vimeo.

Anjula’s Homemade Yogurt Recipe

Ingredients and utensils required 

1 litre whole milk

3 tbs live cultured yogurt 

Large saucepan or stock pot

Thermometer

Thick blanket

Hot water bottle with cover

Method

Pour the milk into a saucepan and heat gently to about 83C / 180F.

Cool the milk down to 44C / 110F. The quickest way to cool the milk is to fill the kitchen sink with cold water and place the saucepan inside. 

Add a few tablespoons of the cooled milk to the live cultured yoghurt. Then blend into the milk well.

Place the milk into a vessel of your choice. You can use a sterilised large glass jar for this if you like, or just one pot as seen in my video (Anjuladevi.com)

Fill the hot water bottle with hot water, place the cover back on the hot water bottle (if you don’t have a cover, wrap the hot water bottle in a large tea towel and place the pot or glass jar on top of the hot water bottle and wrap in a blanket

Let the yogurt set overnight

Once the yogurt is set, place it in the refrigerator. The yogurt will continue to firm up during the first day.