Until about a year ago I didn’t eat yoghurt. I had a thing about sloppy food and yoghurt falls into that category. I’m still not a huge yoghurt eater but give me a tub of Greek yoghurt and I could happily down a liter in a sitting. Unfortunately, the good stuff is a little bit pricey at about $7 a liter so when I came across a recipe for Greek yoghurt over at Fig Jam and Lime Cordial my brain started doing the math. This recipe works out at about $1.30 a liter. What a bargain! I didn’t have a yoghurt maker but found one in the supermarket for $22. I worked out that if I started making my own the maker would have payed for itself after only 4 batches. The simple saver in me was delighted!
There are just three ingredients in homemade Greek yoghurt. If you like it sweet, add a 4th ingredients to sweeten it after it’s set. I use honey to sweeten mine.
To make your own Greek yoghurt, fill the Easi-yo container with milk to about 1/3 of the way. The milk needs to be at room temperature. I use long-life milk and open a new carton for each batch (Celia’s recommendation).
Add the milk powder and yoghurt to the milk and give it a very good mix with a fork.
Top the container up with the rest of the milk.
Place the container in the yoghurt maker, fill with boiling water according to the instructions and put the lid on. Leave it for at least 8 hours but I would recommend not much longer than that or it gets a little too tangy.
When the yoghurt is set, transfer it to a container to keep in the fridge. This is the stage I add honey. I melt a heaped tablespoon of honey and stir it through the yoghurt then refrigerate it until it’s cold.
Greek yoghurt recipe from Fig Jam and Lime Cordial
makes 1L, 90cals and 4.1g fat per 100mL
- 1L long-life full-fat milk, at room temperature
- 4 heaped tablespoons of full-cream milk powder
- 1 tablespoon of Greek yoghurt (or leftover from your previous batch)
Pour the milk into the yoghurt container to about 1/3 of the way. Spoon in the milk powder and yoghurt and give it a very good stir (I use a fork for this bit to make sure there are no lumps).
Fill it up with the rest of the milk and place in the yoghurt maker then top the container with boiling water to the fill point. Leave it to set for about 9 hours.
To sweeten the yoghurt, add 1tbsp melted honey to the finished yoghurt then refrigerate it until set.
Reserve a tablespoon of your yoghurt to make the next batch.