Homemade yogurt.

MAKES
1 litre

INGREDIENTS
1 litre whole milk
1 heaped tbsp powdered milk
60g natural full-fat yogurt

METHOD
Wash and sterilise a 1 litre jar or a few smaller ones.
Place the milk in a saucepan and heat until a thermometer reads 175F/80C – do not let it boil.
Take it off the heat and stir in the milk powder.

When the temperature drops to 115F/45C, stir in the yogurt.
Pour into the jar and seal with the lid.
Place somewhere slightly warm such as an airing cupboard or near an oven (you can also wrap it in a towel to keep the heat in) for 4-6 hours – the longer the fermentation, the more tart the yogurt will taste.
Place in the fridge for at least three hours to chill and firm up, then it’s ready to use.

OR
- Homemade yoghurt / Borough Market:
1 pint of milk (preferably unpasteurised and unhomogenised)
2 tbsp live yoghurt or yoghurt starter (saved from an old batch of yoghurt)

METHOD
Boil the milk gently for 10 mins.
Allow to cool until it is about 45-50C—the temperature of a hot bath.
Whisk in the live yoghurt or starter.
Pour into a container.
Keep warm and leave to ferment for 7 hours. Refrigerate and eat within three to four weeks.
Recipe: Tom Hunt

Declicious Yogurt.

- Declicious Yogurt Recipe | Organic and Thrifty:
Matzoon.
Matzoon is another milk ferment.
You can make your own Matzoon by adding two tablespoons of bakers yeast to half a litre of milk.
This is then stored at around a 37 °C temperature and left until curdled.
You have now your Matzoon starter.
For the new batch use 6 tablespoons of starter to half a litre of fresh milk.
After five or six times the taste of yeast will not be noticeable anymore.
The Matzoon is used like yoghurt and mixed with fruit or malt as well as for cooking.
Matzoon is kept in the refrigerator when fermentation is finished.
The culture itself survives in the refrigerator at around 4 °C for a long time.

- SW: Мацони: (RU)
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