Home made Yoghurt

  • posted by bababrown156
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    I have been making delicious Greek style yoghurt with organic long life milk, milk powder and culture and keeping it in an Easiyo insulated flask for 8 hours or so. It is very easy and doesn’t require heating the milk to a certain temperature. Is this method ok for the clever guts diet?

  • posted by Ian Spencer
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    I would have thought so. I just use a cheap slow cooker, normal full fat milk & I don’t bother with the milk powder. I just heat the milk on low for 2 1/2 hours. Then I switch it off & let it cool for 3 hours. Then I add my culture from my last batch (I started with a couple of spoonfuls of Yeo Valley natural yoghurt). Then I cover the cooker in a blanket overnight. In the morning I have quite a thin yoghurt that I strain to make it Greek style. I end up with lots of Whey, the only use for this, so far, is to make my porridge. Any other suggestions?

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