Delicious, easy to make, budget friendly and versatile. This yoghurt tastes great alone, with fruit, muesli or combined to make delicious dips and sauces. You can also use it as a cream replacement to bake cakes.
It is preservative, gluten and lactose free and low FODMAP.
Homemade Greek Yoghurt
Preparation Time: 5 minutes
Cooking Time: 6 hours to incubate, 6 hours to set
Makes: Up to 1 litre (depending on desired thickness)
Ingredients 1 litre long life milk, lactose free (reduced fat if desired)
2 tbsp maple syrup
6 probiotic tablets or 4 tbsp plain yoghurt (lactose free)
You will need 1 jug boiling water
1 x 1 L or 2 x 500 ml sterilised jars or containers with lids
Yoghurt maker or small esky with a lid
1 x thermometer
Heat the milk in the microwave for 60 seconds or in a saucepan on low-medium heat.
Cool the milk to 28-32°C (place container in the fridge to cool, if desired), add maple syrup and probiotic capsule powder or yoghurt to the milk. Whisk thoroughly to combine.
Break open the capsules, pour in the powder and whisk to combine
Pour the milk mixture into a sterilised container or jars and put on lids.
Place the container in a yoghurt maker or esky and fill halfway with boiling water. Put the lid on and leave in a draft-free, undisturbed place for six hours or until desired tartness is achieved.
Boiling water should be halfway up the side of the yoghurt
Remove the container from the water and place in refrigerator for at least six hours to set the yoghurt.
The yoghurt can be eaten or strained for a thicker consistency.
To achieve a thick consistency
Place a strainer over a bowl and line it with a muslin cloth or a clean, thin tea towel.
Pour the yoghurt on top and drain for two hours or until desired thickness is achieved.
Strain the yoghurt for a thicker consistency
Transfer yoghurt into a sterilised container and refrigerate.