There's two types of yoghurt in Gamba. Actually, there's one type of yoghurt and a 'dairy dessert' that doesn't require refrigeration until open. I'm not sure that counts as yoghurt. Anyways, I've been craving a big pot of yoghurt to dig into and as the other yoghurt (plain, made in Libreville) only comes in dinky little 125 gram pots I thought I'd have a bash at making my own. Without a thermometer. Or a yoghurt maker. And only long life milk. Here's how...
1. Pour 1 litre of milk into a saucepan and heat. Keep dipping your finger (preferably clean) in the milk until it's too hot to keep in there and little bubbles are just appearing.
2. Pour milk into a bowl to cool a little, until it's comfortable to keep your finger in. This only takes a few minutes.
3. Put 2 cups of milk into another bowl and add 2 tablespoons of yoghurt. Mix every now and then for 5 minutes.
4. Mix the yoghurty-milk back in with the warm milk then transfer to whatever containers you want the yoghurt to set in. Or a jug covered in a plastic bag if you live in the jungles of Africa and all your worldly goods including Tupperware containers are on a ship somewhere between Australia and Gabon.
5. Place a towel in the bottom of an esky. Put in the yoghurt and bottles filled with boiling water. Cover with another towel and a picnic blanket. Close lid and leave for between 12 and 24 hours, changing the hot water after about 8 hours.
Voila, fresh yoghurt! Sans sugar, Kt Mac get on it!
I'm not sure this is exactly orthodox yoghurt making but it works for us. Yoghurt, glorious yoghurt!
2 comments:
Cool, my Greek mate says no need for all the work simply add the yogurt to milk 1tabs per litre cover and sit out for all1-2days covered. Was yours thick?Looked yummy! Kt
Yes, I agree! in Oman I put about the same amount of bought live yoghurt into lukewarm (room temp) longlife/reconstituted full cream pdr milk, then covered the brew and left on the kitchen work bench to work its magic overnight (or up to 24hrs) depending on how thick you want it.
Keep some over to start the next batch! Yoghurt can be chilled in the fridge if you want to leave a day between batches.
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