Yoghurt

Clara Elsewhere:
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Published on basic spring summer fall winter

Here is how to make yoghurt without a yoghurt maker, an oven, or even an thermos bottle.

Ingredients

  • 1 L whole milk
  • 125 g fresh yoghurt
  • 1 tbsp powder milk (for a firmer texture) optional

Instructions

  1. In a heavy pot (I use my Dutch oven), heat the milk to 40–45 °C.
  2. Add the yoghurt to a bowl, and incorporate a bit of warm milk at a time, mixing well.
  3. For a firmer yoghurt texture, add the powder milk if using.
  4. Once the mix is liquid enough, add it all to the milk pot. Mix until homogenous.
  5. Close with a lid and cover with 2–3 warm towels.
  6. Let rest for 10–13 hours for the yoghurt to ferment. Once set, do not move the pot around.
  7. After resting, the yoghurt should be firm. If still too liquid, try leaving it to rest for a bit longer.
  8. If it is still too liquid, you can strain it using a clean cheesecloth. You can also divide it into smaller jars and refrigerate it — the structure will slightly firm up.