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Homemade Yoghurt ❤️ pure & simple! 

April 6, 2015


Topped with Pomegranate Jam

Yoghurt has got to be one of my all time favourite foods. Not only is it so versatile, it can be used as a meal, dessert or snack, it can be added to foods, ingredients can be added to yoghurt, or it can be eaten just as it is. 

Homemade yoghurt is also extremely healthy. It is filled with high numbers of beneficial bacteria that help digestion and kill harmful viruses. However, yoghurt that has been sitting on the shelves of a supermarket does not have the fresh, active bacteria that homemade yoghurt does. So again homemade is much better for you than store bought!

There are so many brands and types of yoghurt available in supermarkets today. Fat free, Greek, fruity, plain, cows milk, almond milk; the selection is endless. However this homemade yoghurt has a taste none of the store bought varieties can offer. Its a pure, delicate, refreshing yoghurt you will absolutely adore.

I have seen yoghurt makers on sale, but I was shocked to discover that in some brands, in order to make the yoghurt you have to put a ‘powder’ into the maker. This totally discouraged me from buying one, as for me yoghurt should be a pure, healthy food. Knowing that it was made from a powder would not make me want to eat it, or ever serve it to my little ones.

This recipe doesn’t need a machine or any powder, it is made up of a few simple pure ingredients. You must sterilise all your tools and utensils in boiliing water before use. 

Ingredients –

– 1 Litre Full fat cow’s milk 

– 2 generous tablespoons full fat yoghurt


– Place milk in a saucepan over a medium heat. Once the milk is hot, but not boiling, remove from heat and pour carefully into a ceramic lidded dish.

– Slowly add the 2 tablespoons of yoghurt to the hot milk. Mix gently until incorporated.

– Place the lid onto the hot mixture and cover the whole lidded dish with a few tea towels. It needs to act like an incubator to insure the milk is kept hot. The mixture has to be kept still for the milk to ferment, and for the yoghurt to form.

– Leave at room temperature to cool, then very gently transfer to a fridge, and leave to form overnight.

In the morning you should have a fresh, pure, mild and creamy yoghurt. If at first you don’t succeed try again. It is an art, but once you get it right you won’t look back. My boys adore this yogurt! I bet you will too!

Enjoy! xxx

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