- Recipes
- Homemade Yoghurt
Breakfast
Homemade yoghurt
Difficulty: Medium
Prep time: 10 mins
Cooking time: 8-12 hours fermentation Chilling time: 1 hour
Servings: Approximately 1L (5 servings)
Ingredients
- 1L a2 Milk™ Full cream milk powder, prepared following instructions on packet
- 1 Sachet powdered yoghurt starter culture
Optional Toppings
- 1 tbsp Honey
- 1/4 tsp Ground cinnamon
- 1/2 tsp Vanilla extract
- Fresh or frozen fruit, chopped
- Homemade fruit purée
Squeeze of fresh lemon juice (for savoury dishes)
Equipment
- Electric or thermos-style yoghurt maker with jar or container(s)
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Directions
- In a jug, prepare 1L of a2 Milk™ Full cream milk powder, following instructions on packet, warm water around 40°C works best. Yoghurt can also be made using fresh a2 Milk™ Full cream. If using fresh a2 Milk™, pour 1L of milk into a saucepan and gently heat to around 45°C (use a thermometer).
- Sprinkle the starter culture into the milk and stir to mix thoroughly.
Pour into clean jar or container(s) and then follow specific instructions provided with yoghurt maker. - Leave undisturbed for 8-12 hours, or overnight. Once set, place in the fridge for around 1 hour or until cool.
- Save ½ a cup of your homemade yoghurt to use as the starter culture for the next batch.
The taste and texture of the yoghurt will vary depending upon the type of milk (powder or fresh, full fat or low fat), the starter culture, and yoghurt maker. Experiment to produce yoghurt your preferred way.
Using a2 Milk™ Full cream milk powder will produce a thicker, creamier yoghurt. If a low fat option is preferred, a2 Milk™ Light or a2 Milk™ Skim milk powder may be used. Try adding an extra 2-4 tablespoons of a2 Milk™ powder to boost the energy and protein content and increase thickness.
To serve
Drizzle with a little honey. Or try adding cinnamon, vanilla, or homemade fruit puree for natural sweetness.
Add a squeeze of fresh lemon juice to enjoy with savoury dishes.
