Ingredients for Jamie Oliver S Homemade Yogurt
- Whole Milk
- Natural Yoghurt
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How to Make Jamie Oliver S Homemade Yogurt
- In a heavy-bottomed pot, heat 4 cups (1 liter) of whole milk over medium heat until it reaches a gentle boil.
- Remove from heat and let the milk cool to body temperature (around 110-115°F or 43-46°C). This will take about 40 minutes. You should be able to comfortably keep your finger in the milk for a few seconds.
- Once cooled, gently whisk in 1/2 cup (120ml) of plain, full-fat yogurt with live and active cultures. Ensure the starter yogurt is at room temperature for optimal results.
- Pour the mixture into a clean, heat-resistant jar or container. Cover loosely with a lid or clean cloth secured with a rubber band.
- Let the yogurt culture at room temperature for 6-8 hours, or until it has thickened considerably. The warmer the ambient temperature, the faster it will set.
- Once set, refrigerate for at least 4 hours to chill and further develop the tangy flavor. Your homemade yogurt will keep for up to 1 week in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
12g
Carbs
2g