Hi everyone a huge welcome to Steve's kitchen, today we're making a favorite of
mine. This is unsweetened yogurt, the homemade
one that we made and at the bottom we've got a fruit preserve. Now this is one of
the reasons I started making yogurt because when I was young we used to get
this and you go through that sour yogurt in the top and go down to the fruit at
the bottom, one of the most exciting things to eat and yet so simple. If you
don't know how to make the plain yogurt stick around to the end because we'll be
making it again. Now let's get on and make this very simple fruit and plain
yogurt. Now these are great yogurts to send the kids to school with, I pop these
in the little Kilner jar like this but if you come down here you could pop them
in little terracotta. Today I'm going to make them in the glasses just so you can
see what they're like. Now come over here and I'm just going to
open up that yogurt that we made the other day, you can see it's beautiful
and set, nothing wrong with that at all. Now here goes I'm using raspberry jam
homemade but you could use apricot jam or strawberry jam, you could even use a
caramel sauce. Let's come down here we're going to put a couple of teaspoons in
the bottom of our glass, here's that beautiful yogurt, look how that has set.
Now we're going to take this and gently pop it on top of our fruit and that is
basically it, don't be putting sweet raspberries or
anything on top we want that sour, you've got to have the sour to get to the sweet.
Now when I was younger maybe I would stir it through occasionally but I
actually love just to take the yogurt or the yogurt and fresh beautiful and you
know there's a fruit Treat in the bottom. As I say you can make them up into
little pots like this. Now that is so so delicious we've got to get on and make
yogurt for tomorrow, we've got in there, you can see maybe about a tablespoon of
yogurt left and that's all the culture we need to create our next batch of
yogurt. So we're just going to take a pint of full cream milk, pop it into our
saucepan, don't forget we've got our little bit of
starter yogurt left in there now and because I liked my yogurt a little
creamy I'm just going to take 1/3 of a cup of powdered milk in there as well
and take this over to the stove, bring it up to the boil just to the point of
boiling.
Now when the milk has just started to simmer the little bubbles are coming on
the edge I'm going to bring it back over to this side, pop it into my glass jar and
let that cool down until it's a blood temperature, if I can put my finger in
there and it feels warm to the touch, blood temperature, it's ready for us to
start making yogurt again. Now I'm just giving that a little whisk through it is
down to temperature which is about 43 degrees, feels a little bit warm 110
Fahrenheit. Now pop that milk in with our live culture or the little bit of yogurt
we had left over and I'm just going to give it a little stir through and then
we're just going to pop the lid on our yogurt so it can start to cultivate. So
my yogurt is in there, now we're just going to do as we did before, I'm going to
pop a towel around this and just wrap it up. I'm going to pop that somewhere warm
overnight or at least for 24 hours and the cultures will grow and you can join
me for the next video where we'll be making something exciting again with
this yogurt. So be good, please share the love, give the thumbs up and I'll see you
in the next video, take care. Now I'm really enjoying this series of yogurts
if not just because the fact that I'm getting to eat such wonderful fresh and
delicious yogurts. I'm going to leave some links some other
videos up here as always I'd love to hear your comments and actually I'd love
to know what you'd like to do with these yogurts, what sort of flavours, so comment
down below, be good, see you next time, take care