You know what I love about yogurt? How versatile it is.
It’s the type of ingredient that can be in any cuisine.
- Overnight Oats
- Smoothie bowl
- Tandoori chicken
- Salad dressing
- Frozen yogurt
Smoothie bowls are my go-to breakfasts at the moment, and yogurt is the base ingredient.
The kids love when I make smoothies, and yep a tablespoon of the stuff gets added. So you can see how a 1kg tub gets polished off in a few days.
Which is why I have a yogurt maker.
I’ve had it for years (possibly 10, not sure, but I’ve had it a long time).
Having a yogurt maker makes it easy to make up yogurt.
I don’t have a flavour recipe at this time. Once I perfect one I, of course, will share.
In the meantime, there are some ripper flavour sachets out there. We’re partial to the lemon raspberry, as it tastes exactly like sherbert.
You will need
- A yogurt kit
- Yogurt (Natural or Greek), for your starter
- 1L of drinking water
- 1L of boiling water
If you haven’t already got a starter kit, you can pick one up for around $20 at any major supermarket.
Make Your Own Yogurt
- 160g of milk powder
- 80g of yogurt
- Put the milk powder in your canister, and fill up with water half way.
- Put on the lid and shake until all powder is mixed.
- When combined, add the yogurt
- Fill the canister to the top with water then shake.
- Fill your thermos with boiling water.
- Place the canister into the thermos, ensuring the lid is on tight
- Allow to set overnight or 8-12 hours.
- When set, place in fridge, and consume within 2 weeks.
Things to remember;
- Use room temperature water
- In winter time, make sure you use warm water to mix your powder.
- Make sure your lid on the thermos is on tight
- You can leave the yogurt in the thermos for up to 24 hours
- Refrigerate once set