Yogurt can be made in a vacuum flask or an electric yogurt maker. The latter maintains a constant temperature providing ideal conditions for making yogurt, and the finished product tends to be more consistent in texture. A yogurt thermometer, to test the temperature of the milk as it is heated, is also useful.
But the recipe below shows, it is easy to make delicious, economical yogurt at home using only an ordinary vacuum flask.
Homemade Natural Yogurt Recipe
Makes: 600 ml
Preparation Time: 5 minutes, plus
24 hours standing time and 6 hours chilling time
Cooking Time: 5 minutes
600 ml milk
1 tablespoon natural yogurt
Pour boiling water into a vacuum flask to sterilize and warm it. Blend 2 tablespoons of the milk with the yogurt and set it aside. Pour the remaining milk into a saucepan and heat it until it is just about to boil. Remove the saucepan from the heat and set it aside until the milk has cooled to 45C. Alternatively, to test it without using a yogurt thermometer, the milk is ready for the next step when you can hold your finger in it comfortably. while you count up to ten.
When the milk is ready, stir in the blended yogurt starter and whisk them together lightly. Empty the water out of the flask, pour in the milk mixture, seal and leave to stand for 24 hours in a warm place such as an airing cupboard. Do not be tempted to move the flask during this period of incubation as the yogurt will separate and be inedible if it is disturbed.
Pour the yogurt into a bowl and whisk until smooth. Cover and chill for at least 6 hours until thickened.
For variation, you can use sterilized, UHT, dried or evaporated milk instead of whole milk, simply heat the milk to 45C and then stir in the fresh starter before proceeding as above.