Hi a huge welcome to Steve's kitchen. Today and throughout this series we are
going to be taking back the yogurt or yogurt, not that it was ever theirs to
take in the first place. I was listening to a series recently and
they were talking about the fact that yogurt, yogurt in the supermarkets
now, was as unhealthy as ice cream or basically was just a melted ice cream.
Unlike in the 70s when it was a lovely fresh product and a healthy product.
Now it's full of carbohydrates and sweeteners and artificial flavorings, so
we are going to put that right now. I'm going to teach you a little bit on how to
make yogurt and do you remember when I was younger they used to make plain
yogurt and they put fruit at the bottom and it was a delight to get through that
sort of acid yogurt and then get down to that fruit. We're going to be
recreating that and a lot of other great yogurt or yogurt dishes, so come on let's
get going. Now making yogurt or yogurt is so, so simple, I've got a pint here of
full cream milk, just pop that into a saucepan. Now the milks from the
supermarkets are often not creamy enough and if you like a thicker yogurt I would
take about a third of a cup of powdered milk as well. Now you could use all
powdered milk actually, if you follow the instructions for making up milk. So 1/3
of a cup in there, take this over to the stove and what we're going to do on a
medium to high heat, we're just going to bring this up and scald the milk. That
means we just want it to start to boil on the edge and then we're going to take
it off the heat. Now by scalding the milk two things happen, basically you're going
to be killing any bacteria that might fight the yogurt bacteria when we're
making the yogurt and also it changes the flavor just a little bit. Now a lot
of people talk about using thermometers for making yogurt but really it isn't
necessary. You see on the edge here now it's just starting to bubble and that
means that it's almost at the boil. So I'm going to turn that off the heat now,
give it a little stir around put this somewhere where it can start to
cool down. Now whilst my milk is cooling down I've popped
it in a jug here, I'll explain to you what else you will need. Now I've got
this big wide mouth thermos flask, it's fantastic for making yogurt. You could
use any thermos though and the idea for this is it's going to keep the yogurt at
just the right temperature for all those cultures to grow. Now what do I mean by
those active cultures growing inside here. Well to start with the first time
you make yogurt you do need to save a little bit of yogurt from a biodynamic
or an active yogurt, preferably something organic or good quality, only a teaspoon
of this. We're going to pop that into our warm milk and those cultures are going to
grow and you never need buy yogurt again because that is going to be kept and
used over and over again. Now the first thing we want to do with our thermos is
take some hot water from a kettle, we're just going to pour it in there
because I want the thermos to be warm, not hot, but I want it to be warm. I'm
going to pop the lid on and just trap the heat in there for a little while. Now
again we don't need a thermometer, we don't want this milk to go completely
cold, I've got a sterilized little whisk here and I've used it just to cool the
milk down but it wants to be warm enough if you put your finger in there, it
should feel about blood temperature. Now our flask has that hot water in there, so
it's sterilized, just going to undo that. Now pour the hot water away and then
we're just going to take about a teaspoon of this live yogurt maybe a
little bit extra because I've got plenty here, pop it in with the milk. I'm using a
sterilized teaspoon, again I'll give that a little whisk through and all those
active cultures in there are going to grow in this flask. Now pop that into the
flask and we'll quickly get the lid on there and that's going to keep this and
we'll seal that up nice and tight. Now what that's going to do is keep the
yogurt or the milk at the right temperature to allow the cultures to
grow. Now some important parts, I tend to wrap this in a towel and leave it
somewhere where it's not too cold, depends on the temperature around the
house and the world where you are at the moment but if you take a towel and just
wrap that up, we'll leave that for about seven or eight hours
overnight or it could take up to 24 hours to completely thicken. Don't agitate it,
don't move it around and let's come back when we've got fresh yogurt. So I've left
my yogurt or yogurt overnight, it's been about probably 10 hours. Let's take a
look and see what we've got in the flask. Now little twist of the lid here and
unscrew and take a look, that milk, I don't know if you can see but that is a
little bit of whey in there but that has set firm. Now take a spoon because you
should see a lovely cut, look how, how thick and beautiful that yogurt has come
out. Now what does this taste like? Well here goes
that is unsweetened absolutely
delicious yogurt or yogurt whichever way you tend to say, this is the basis and
foundation that we can make so many fantastic yogurts. Now over here I've got
a normal a fairly well-known brand of yogurt, this one is mango and you'll see
when I put my spoon into it it's more like a sort of creamy texture and I
won't take anything away it's going to taste great, delicious it hasn't got the
tang, it does taste like melted ice cream actually, it doesn't have the Tanginess
of this yogurt, it's full of sugar and preservatives and all sorts of bits and
pieces I wouldn't particularly want in my yogurt.
We're going to take this wonderful, and you could have it just as it is, a little
bit of honey, some museli on there, we're going to take this wonderful plain yogurt,
which you've seen now is so simple to make at home and one thing you don't
have to rebuy a yogurt, you've got the lovely culture in here now. If you keep a
teaspoon of this back, you can repeat this process over and over again, never
needing to buy yogurt. So we're going to take this and we're going to make some
fantastic different yogurts including a lovely thick
Greek yogurt, so stay tuned for that. Let's get on, I hope you've enjoyed the
video, please share the love, give this one the thumbs up and I'll see you next
time, take care. So when I started making the yogurt I wasn't thinking of doing a
series but I think I am going to run a little series of different types of
things we can make with this yogurt. So look out for those videos. I'll leave
some links to some other ones here, as always I love to hear your comments, be
good, take care, see you next time.