Homemade Sweetened Yoghurt - Small Batch
 
Prep time
Cook time
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A deliciously easy, small batch Sweetened Yoghurt recipe.
Author:
Recipe type: Dessert
Cuisine: Modern
Serves: 4
Ingredients
  • 3 c full cream milk
  • ¼ c live yoghurt
  • 4 tsp vanilla paste
  • 2 tbs jam setting sugar – add more white sugar if you want it sweeter
Method
  1. Heat the milk to 85°C / 185°F, that’s just to the froth stage not boiling then leave it to cool to body temperature. Treat this just as you would yeast… too hot and it dies, too cool and it can’t develop.
  2. Add the vanilla and jam setting sugar and give a quick whisk to incorporate.
  3. Add the yoghurt and stir to combine.
  4. Pour into a 3 or 4 cup container and then place into an esky.
  5. Fill the esky with 45°C / 113°F water – or close to (for easy of use, check how hot your tap water is and then just fill up straight from the tap) Leave for 8- 12 hours.
  6. Test to see if it’s thickened by tilting the jar on the side and if it pulls away with a little wobble, it’s done. You can leave it longer if wish a more sour flavour.
  7. Give a bit of a stir and then place in the fridge.
  8. Use over the next couple of weeks.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/homemade-sweetened-yoghurt-small-batch/