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:
- In a saucepan over low-medium heat, warm milk until it simmers. Turn off the heat and cover to let it cool off.
- 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.
- Put the liquid in ramekins or any other.
- Create a lid with cling film and put them in a fait-tout or big saucepan with a lid.
- Pour warm water until it reaches the preparation and put the saucepan lid on.
- Preheat oven at 55°C and let it cook for 4 hours.
- 4 hours later turn off the oven but let the yoghurt in without opening the oven door.
- 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!