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Homemade Natural Yoghurt.

I’ve always been a lover of Natural Yoghurt & remember my Mum leaving it on the top of the AGA overnight, I’d never thought of having a go myself as I don’t have an AGA but had a friend that mentioned she’d bought a special pot to make some in and it worked well. So after a little research I decided to get one of the Yoghurt machines that come with several jars, as I thought they’d be easier to store and for my husband to take individual portions to work. I also looked into the actual making of the yoghurt & learned that I’d have to heat the milk before pouring it into the jars, this seemed too much hassle to me until I read that you could use UHT milk instead, to which I was a happy bunny! So after yet more research I was happy to learn that for best results I should use a starter culture that was full fat (Total Greek yoghurt) & also UHT milk that was full fat (Tesco full fat UHT milk). Why was I happy about this? Well for a while now I’ve been moving away from all the low fat versions of food & the sugar free versions as well, as I was fed up of reading a whole host of bizarre ingredients they put in to replace the fat/sugar. I’d rather eat real produce & just have less of it. As my Grandma would say ‘A little of what you fancy does you good’.

So armed with my new machine I got started.

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As you can see from the photo, I now use one of my own yoghurts as my starter culture (instead of Total Greek yoghurt), so I haven’t bought yoghurt for a long time.

I put one heaped teaspoon of my starter culture into each jar.

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Then fill each one with the UHT milk and use one of the lids to shake each on up. The whole one litre carton fills these seven jars perfectly. Then I put the main lid over them and leave for between 6 – 9 hours. In the Winter months it seemed to take longer for them to set, so 9 hours overnight worked best. I’ve found in the Summer it’s more like 6 hours, so I’ve been putting them on in the morning & they’ve been ready by mid afternoon.

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To check that they’re done, I just give one a little wobble to check that it’s set. Then put all the red lids on and refrigerate until chilled.

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The end product is quite thick, but to get a more Greek style you’d need some muslin cloth, a sieve & a jug. Which means the excess whey would drip into the jug leaving you with a thicker yoghurt.

My favourite way of eating natural yoghurt is with fruit, seeds & of course Linwoods Flaxseed mixes.

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Then there’s nuts and some honey if you need sweetening up.

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Or you could try making yourself a Smoothie.

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Which ever way you eat your Natural Yoghurt… Enjoy….

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