I love yogurt but it is expensive if you eat it at the rate our family does! I would buy the local village shop’s entire stock and then run out before the next delivery if I didn’t make my own. I have tried making yogurt the traditional way, but alas, our house is far too cold and drafty. There is nowhere consistently warm enough to make it, so I gave up trying. A Lakeland Electric Yogurt Maker has solved this problem, and at £20 it’s quite the bargain, I think.
I buy cases of UHT full fat milk (£4 from the town supermarket) and every few months I buy one of those small tubs of Yeo Valley organic natural yogurts to use as a starter (40p). I’ve tried other brands of natural yogurt but full fat Yeo Valley makes the best (their no fat variety – not so much, it has to be full fat all the way). Save a spoonful from each batch to use as a starter in subsequent batches. You will eventually notice the yogurt not turning out as thick and creamy and so this is when you need to get a new shop bought starter. Each batch will keep in the fridge for up to 5 days (if it lasts that long!)
Please note that this is not a sponsored post. Living on a remote Scotland island means I don’t have access to a steady supply of shop bought yogurt. I love my Lakeland yogurt maker and it’s paid for itself in homemade delicious, creamy natural yogurt at least ten times over.
- 1 litre UHT full fat milk
- 4 heaped tbsp skimmed milk powder
- 1 tbsp Yeo Valley plain natural yogurt
Prep time: Cook time: Total time: Yield: 1 litre