Home-made yoghurt – I expected it to be much harder to do

And I wasn’t the only one who had doubts. Kristel, when I told her I was making yoghurt, was also very sceptical. “You are just wasting milk, aren’t you?” she tried to say as politely as possible. “Just watch me!” was my response.

I didn’t want to admit to her that these were my thoughts exactly. I was pretty sure I will just end up wasting milk, which is why I had decided to halve all the ingredients before I even started the yoghurt-making-process.

But I followed this recipe, as diligently as I could. And I am super stoked to report that I succeeded! The yoghurt is yummy :)!

I made it in a dutch oven. I didn’t have a thermometer, so I wasn’t entirely sure what the milk temperatures were. I tried to bring it to near boiling and turned off the heat just before it started boiling. And I cooled it down so it wasn’t burning my finger and tongue when tried it. I also just put it in the oven, the dutch oven wrapped in a towel. I didn’t turn on the oven light as suggested in the recipe, however my oven was still cooling down from the bread baking exercise just before. The yoghurt I used was a plain greek yoghurt. On a label it said that it has some live cultures in it, so I was hoping it will work.

The yoghurt is plain, but delicious. It goes perfectly with cereal, fruit or in a smoothie! Will I do it again? Well, I’ll try. It is still easier to go to the supermarket and buy one :).