Yes, I bought a candy thermometer from Amazon. It is definitely made in China kind of product, and since it is shipped from there as well, it took ages to finally arrived to our mailbox. It is cheap though… very cheap. You can obviously find a better looking, and ones with faster delivery there, but… I wasn’t in a rush, it’s just a minor inconvenience having to wait for few weeks for that thing.
Well… i wasn’t sure when I bought the thermometer. It was… you know… an impulsive purchase, because it popped up in my “you might like” section, and it was really cheap. Have I mentioned that it was incredibly cheap? I mean… less than £2, it’s obviously a bargain…
Anyway, it arrived, and it’s working. So, I better make use of it.
And… I’ve decided to make my own homemade yogurt.
First step is to pasteurise it. Some source said that if I use milk from an unopened bottle I don’t need to do this, but I found out that this is actually a very important step to guarantee a thicker, creamier yogurt…
Now I don’t have a fancy yogurt maker. I don’t fancy buying it too. Yogurt is something that people has made in the past for many many years successfully without yogurt maker, so it is a clear evidence that we don’t need yogurt maker to make yogurt.
All I needed was a pan, and a rice cooker. Yes rice cooker, the one that looks like a small slow cooker. You can use slow cooker too. We have one of those, but it was stored way back in the larder, and wasn’t going to make a big batch… so.. Rice cooker would do. But no, Sir, I’ve made my point, and am not going to be tricked to buy a yogurt maker.
After adding the starter, the milk mixture is wrapped, and let snuggle comfortable in the pre-warmed rice cooker. See the thermometer? Yep!
Especially because you don’t need so much effort to make a good homemade yogurt too. Seriously. With bread, I can see the appeal of having a bread maker. The idea of not having to break my back kneading the dough, and the minimum mess it’s making can be quite appealing. But yogurt is much easier, you just stand and stir, and if you have an oven you can sit, and occasionally check how’s your bacteria doing…
It is really easy. Especially if you have a thermometer… like me 😀
A quick google search and I was in the kitchen making yogurt.
Okay… I lied. I tried to make yogurt BEFORE i had the thermometer. So, making yogurt without thermometer is definitely possible. You would have to rely on your sense of touch, and visual clue. My yogurt turned out okay, albeit slightly slimy and runny. And this is why i believe thermometer would make a difference.
it is very thick… you can see how it makes lumps when it is moved to a jar. If you want greek yogurt though… you can strain it and remove the whey. I use the whey to make bread 😀 Waste not!
My second attempt of yogurt, I got everything… i mean everything measured. The timing, the temperature… And the result? Creamy, tasty, healthy, and cheaper yogurt (I am tight, I know)… Definitely won’t need any more yogurt from the store.
x ❤ x
P.S. I did some calorie calculation for the plain home made yogurt vs plain low-fat store bought yogurt. The homemade yogurt, made from semi skimmed milk (that’s 2% by the way) is significantly lower calorie while having a thicker and creamier texture. I suspect it is because in store bought yogurt, it was either runny and then strained (so gram per gram it is more calorific), it used cornflour as a thickening agent, or added sugar.