8 reasons why I make my own yoghurt

I regularly make my own yoghurt and here are the 8 main reasons why.

1. Cost Savings:- Homemade yoghurt is more economical than store bought yoghurt when comparing like for like. My preference is organic whole milk. These are two of my favourites as at April 2024: three Oaks 2 L milk $7.50 – yoghurt 820gm $9 = $21.95 for 2litres; and Jersey Girl A2 milk 1L $10.99 – yoghurt 700ml $9.99 = $14.27 for a litre. It only takes one tablespoon of yoghurt to make one litre of yoghurt.
2. Control over ingredients:- You can choose the highest quality milk with no additives. You can customise the flavour and sweetness to your liking.
3. Health benefits:- You can ensure it contains active cultures, avoid sugars and artificial ingredients. Yoghurt is a great source of probiotics which can promote guy health and aid digestion.
4. Reduced packaging waste:- No longer will you need to buy plastic containers. The best milk always comes in glass which can be recycled.
5. Freshness:- Homemade yoghurt is fresher because it doesn’t have to undergo processing and transportation. This can result in a creamier texture and more vibrant flavour.
6. Satisfaction and pride:- making yoghurt from scratch is a fulfilling experience. It allows you to connect with the food you eat, develop new culinary skills, and take pride in creating something delicious and nutritious from basic ingredients.
7. Customisation:- You can experiment  and customise the flavours. Apart from cows milk you could try goat or coconut. Try different flavours such as honey or vanilla. I like cacao!
8. Cultural Connection:- making yoghurt at home may be a way of honouring cultural traditions and heritage. Many cultures have a long history of yoghurt- making and preparing yoghurt it at home can be a way to preserve and pass down these traditions.

HOW TO MAKE YOGHURT AT HOME

Heat the milk in a saucepan until nearly boiling. Stir frequently with a wooden spoon to distribute the heat evenly. Somewhere between 85 and 90 degrees Celsius is OK if you have a thermometer. Don’t worry if it boils. I’ve accidentally done that a few times and it doesn’t make any difference in my opinion.

Let it cool to about 40 – 45 degrees Celsius.

For every litre of milk and approximately one tablespoon of your previous batch of yoghurt (or store bought if it’s your first time). Tip – put some of the warm milk in a jar with some of the yoghurt and shake it. When it is distributed evenly add it back to the rest of the milk. This will make it easier to mix in thoroughly.

Stir with a wooden spoon. Place in glass jars, wrap with a tea towel and keep in a warm spot for about 12 hours – overnight is perfect. This could be a hot water cupboard, a sunny window sill, or a yoghurt maker if you have one.

WAYS TO ENJOY YOGHURT

Use it instead of sour cream in marinades, dressing, dips, sauces and soups.

Freeze it in a loaf pan with some pureed fruit. Stir every 30 – 45 minutes until frozen. It usually takes about 3- 4 hours. Let thaw slightly before eating.