Hadrien Bennett

Homemade Yoghurt

Finally! I found a recipe that works to make homemade yoghurt in the oven. Believe me, I tried so many recipes, and most of the time I ended up with, well, just liquid milk. Not fun especially after having the oven on for 2 hours in the middle a freakin’ summer! (Side note, when I’m writing this it is raining, grey and kind of cold!).

The “recipe” in itself is easy enough, over on the inter-web it’s pretty much the same all the time, the only thing that changes is cooking time and temperature.

Let’s get started, shall we?

You will need:

  • 1 l whole milk (it’s important)
  • 1 yoghurt

That’s all the ingredients.

To make the yoghurts:

  1. In a saucepan over low-medium heat, warm milk until it simmers. Turn off the heat and cover to let it cool off.
  2. If you have a cooking thermometer, once it reaches 40-50°C whisk in the yoghurt. If you don’t have a cooking thermometer, no problem! Usually, you can dip your finger in the milk without burning yourself.
  3. Put the liquid in ramekins or any other.
  4. Create a lid with cling film and put them in a fait-tout or big saucepan with a lid.
  5. Pour warm water until it reaches the preparation and put the saucepan lid on.
  6. Preheat oven at 55°C and let it cook for 4 hours.
  7. 4 hours later turn off the oven but let the yoghurt in without opening the oven door.
  8. It is best to let them cool off all night, and you can put them in the fridge for at least 2 hours in the morning.

Tadah ready (!!). ENJOY!

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The veggies adventure signing off!

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