* PLUS chilling time
Photo, Sian Richards.
Yogurt is created when you add active bacterial cultures to warm milk. After sitting for 4 hours, it will be slightly tangy; after 15 hours it will be even tangier, and it will continue to develop flavour as it sits in the fridge.
gelatin-free plain 2%
, with active cultures
- FILL the kitchen sink or an extra-large bowl with water and ice.
- POUR milk into a large, wide, heavy- bottomed pot that will fit into the ice bath. Set over medium-high. Heat milk, stirring often, until small bubbles appear around the edges and an instant ther- mometer reads 185F. Remove from heat and place into ice bath. Cool to between 108F and 115F, stirring constantly, 2 to 3 min. Remove from ice bath. Whisk in yogurt. Cover pot and set in centre of an unheated oven. Turn on the oven light. (This provides the heat for yogurt to form.) Let stand 4 hours to 15 hours. The longer it sits, the more tart yogurt will be.
- REMOVE yogurt from oven and whisk. Yogurt will be runny. Scoop into containers and refrigerate overnight before serving. Keeps well up to 10 days.
To make the yogurt thicker (it starts out very runny), transfer to a fine-mesh sieve lined with 3 layers of cheesecloth. Set over a bowl to drain and refrigerate for 12 hours.
Nutrition (per ½ cup)
- 4 g,
- 6 g,
- 4 g,
- 53 mg.