cara membuat yogurt sendiri di rumah..

Kalau dah buat yoghurt sendiri, boleh campur dengan pure buah seperti mangga dan cairkan dengan menambahkan air , diletak didalam bekas simpan dalam petisejuk murah dan jimat..

Sebelum tu dibawah adalah resepi membuat yogurt sendiri .. kultur nya anda boleh ambil dari yogurt yang telah siap  untuk dicampur kepada batch susu yang baru...

Resipi yogurt adalah diambil dari article dari Suratkabar Guardan ditulis oleh Hugh Fearnley Whittingstal with thanks..
Semoga anda mendapat manafaat. Jika sesiapa reproduce article dibawah pastikan anda acknowledge penulisnyaHugh Fearnley Whittingstall


Homemade yogurt







You don't have to add the dried milk powder, but it helps to thicken the yogurt. Makes 500ml.






500ml whole milk






25g dried milk powder






3 tbsp live, plain, whole milk yogurt






Put the milk in a saucepan and whisk in the dried milk powder. Place over a medium heat until the milk steams and bubbles appear around the edge. Pour into a warmed mixing bowl and leave to cool until a thermometer reads 46C (or, in the absence of a thermometer, dip in a scrupulously clean finger and if you can keep it there for 20 seconds without causing undue pain, it'll be about right).






Whisk in the live yogurt, then cover the bowl with a lid or clingfilm, wrap it in a clean towel and put it somewhere warm - an airing cupboard or above a radiator, say. Alternatively, pour it into a warmed, wide-mouthed Thermos flask.






Check the yogurt after six to eight hours, or leave it overnight. If it's thickened and looks set, pour it into a clean, airtight container and refrigerate. Homemade yogurt isn't as thick as commercial brands, so if you prefer a thicker yogurt, strain it through a muslin-lined sieve set over a bowl in the fridge for a few hours.

Not so long ago, yogurt was jammed full of sugar, colour and fruit flavourings, and dished up in a plastic carton as a toddler-pleasing pud; or, in its unadulterated form, it was seen as some kind of cranky health food. In fact, those less tolerant of alternative lifestyles still let fly with accusations of "knitting with yogurt".






How silly. Because, to me, the best live natural yogurt is a dairy staple that's every bit as useful as milk, cream or butter. It's a key ingredient in the River Cottage kitchen, and we're as likely to use it in savoury dishes as in sweet ones. We mix it with cream in fruity fools, pannacottas and ice-creams, not because it's some kind of virtuous substitute, but because its tang takes the heavy edge off cream and enhances rather than masks the flavour of fruit. We use it to moisten cakes and breads. We mix it with goat's cheese and herbs in dips. We swirl it in to finish soups and garnish stews. And we even use it to marinate meat.



Far from being an invention of Tom and Barbara Good, 60s earth mothers or 70s kagoulies, yogurt is a truly ancient food - humankind has been eating it for thousands of years, and in many societies it has an almost mythic status. The pharaohs feasted on it, Genghis Khan and his armies fortified themselves with it, and the legendary longevity of people living in the Balkans is ascribed to their tucking into the stuff at every opportunity. Yogurt is thought to be beneficial for everything from gastrointestinal complaints to eczema. The word "yogurt" is of Turkish origin, but in ancient Assyria it was called lebney, which means life.



And, anyway, why wouldn't you want to add a little culture to your kitchen? Yogurt is packed with calcium, protein and B vitamins, so it's the perfect way to start the day. For breakfast, it's great in fruit smoothies or serve it, as the Greeks do, with rivulets of runny honey (toasted almonds and/or bananas make a meal of it). For an early summer lunch, try it stirred with lots of chopped herbs or a dollop or two of fruity chutney, with fresh vegetable crudités and crusty bread or grilled pitta on which to pile it. At supper time, it cools down curries or adds depth and edge to a sauce or to the liquor of a stew. To ensure yogurt doesn't split when you add it to hot food, use a full-fat (whole milk) version and try whisking a little of the hot liquid into the yogurt before stirring it into the cooking pot.



On hot days, yogurt makes a great cooling, soothing drink. The Turks swear by the rejuvenating properties of ayran, which is simply half iced water and half yogurt, whisked or blended together with a pinch of salt. It may sound a little ascetic, but it's powerfully refreshing.



Homemade yogurt



You don't have to add the dried milk powder, but it helps to thicken the yogurt. Makes 500ml.



Homemade yogurt




You don't have to add the dried milk powder, but it helps to thicken the yogurt. Makes 500ml.



500ml whole milk



25g dried milk powder



3 tbsp live, plain, whole milk yogurt



Put the milk in a saucepan and whisk in the dried milk powder. Place over a medium heat until the milk steams and bubbles appear around the edge. Pour into a warmed mixing bowl and leave to cool until a thermometer reads 46C (or, in the absence of a thermometer, dip in a scrupulously clean finger and if you can keep it there for 20 seconds without causing undue pain, it'll be about right).



Whisk in the live yogurt, then cover the bowl with a lid or clingfilm, wrap it in a clean towel and put it somewhere warm - an airing cupboard or above a radiator, say. Alternatively, pour it into a warmed, wide-mouthed Thermos flask.



Check the yogurt after six to eight hours, or leave it overnight. If it's thickened and looks set, pour it into a clean, airtight container and refrigerate. Homemade yogurt isn't as thick as commercial brands, so if you prefer a thicker yogurt, strain it through a muslin-lined sieve set over a bowl in the fridge for a few hours.



Four things to do with homemade yogurt



· Take a handful of good muesli, mix with a grated apple and the juice of a freshly squeezed orange. Leave to soak for 10 minutes, then serve with a good dollop of yogurt and a sprinkling of sugar or honey.



· Try making çilbir, Turkish breakfast eggs. Mash a clove of garlic with a good pinch of sea salt and whisk this into about 300ml of thick yogurt. Melt 40g of butter with half a teaspoon of sweet, smoked paprika, remove from the heat and leave to infuse while you poach some eggs. When the eggs are ready, spoon some yogurt on to each plate, top with the eggs and pour over some of the paprika butter. Grind on a little black pepper, sprinkle on a little more salt and even some finely chopped mint, and serve at once.



· Mix the yogurt with a teaspoon of sea salt and strain through a muslin-lined sieve set over a bowl in the fridge for about 24 hours. Roll the thickened yogurt into balls and leave to dry out for a few hours in the fridge. Transfer to a container, pour over some olive oil and add some garlic and thyme. Serve spread over toast or mashed into baked potatoes.



· Combine 400ml of yogurt with a small chopped onion, a minced clove of garlic, a good thumb-sized piece of fresh ginger, grated, a sliced green chilli, the juice of a lemon and a tablespoon of garam masala. Marinade a jointed chicken in this mixture for eight hours in the fridge, or overnight, then bake in a hot oven for 25 minutes, until cooked. Serve with lemon wedges.



Lentil soup with caraway and minted yogurt



A lovely soup created by Tim Maddams, chef at the River Cottage Canteen in Axminster. Serves six.



2 tbsp vegetable oil



2 onions, roughly diced



1 carrot, roughly diced



2 tsp coriander seeds



1 tsp caraway seeds



2 cloves garlic, minced



350g dried red lentils



1.5l water



Salt and ground black pepper



5 tbsp plain yogurt



2 tbsp fresh mint, finely chopped



Heat the oil in a saucepan and sweat the onions and carrot over a very low heat until soft, about 10 minutes. In a small frying pan over a medium heat, toast the coriander and caraway until fragrant. Grind to a powder with a pestle and mortar or spice grinder.



Add half the ground spices and the garlic to the vegetables, and stir over medium heat for a minute or two. Add the lentils and water, raise the heat, boil for 10 minutes, then cover and simmer gently for 15 minutes, or until the lentils are soft. Purée in a blender or food processor until smooth, adding more water if it seems a little thick. Return to the heat and warm through. Adjust the seasoning, using more of the ground spices and salt and pepper if desired.



In a bowl, whisk together the yogurt and mint. Serve the soup with a dollop of yogurt swirled on top.