Homemade Yogurt with cinnamon and nuts
March 25, 2010 § 6 Comments
I am a firm believer in simple things being the most nourishing. And although I am not a massive consumer of yogurt, I do love it homemade. And it’s so simple, and easy!
Equipment you’ll need:
- Cooking thermometer
- Large pot
- Container with a lid
- Dark tea towel
- 2 tbsp biodynamic organic yogurt
- 1L full cream cows milk
- 1 tbsp caster sugar
- seeds from inside one vanilla bean or one teaspoon of vanilla extract
- Pour the milk into the large saucepan along with the sugar and vanilla.
- Turn the stove on high, clip or place the thermometer into the saucepan and begin stirring the ingredients til combined.
- Keep stirring gently, keeping an eye on the thermometer.
- When the temperature reaches 47 degrees C, take the mixture off the stove and pour it into the container.
- Mix in the biodynamic yogurt til combined. This biodynamic yogurt is what we call your “starter” and you’ll only need to use it this once. Next time you want to make yogurt just ensure you keep about 2 table spoons of your yogurt back and then add that to the next batch.
- Place the lid onto the container and cover it with your dark tea towel.
- Leave it sit on the bench or somewhere warm-ish out of drafts for about 6 hours or so so it can culture and thicken.
- When time has lapsed, put the yogurt into the fridge and enjoy it!
*If you want a sweeter or purely natural yogurt you can alter how much sugar you add, or none at all. Obviously if you want au naturel yogurt, omit the vanilla too.
One of my favourite ways to serve yogurt is with some LSA sprinkled ontop and a touch of cinnamon. LSA is Linseeds, Sunflower Seeds and Almond Meal and is a great way to get nutrients including fibre, magnesium, omega-3 fatty acids, and Vitamins D, E, B1 , B5 as well as zinc, calcium and other micronutrients.
Enjoy and report back with how you go! I don’t think you’ll ever look back.