Homemade Berry Yoghurt 🍓🍓

Yoghurt is an excellent source of protein, calcium, and iodine, and live yoghurt also contains beneficial bacteria.

While calcium is essential for building strong bones and teeth, iodine is important for children’s brain and nervous system development.

Live cultures in yoghurt may help support gut health 🦠

Why make your own yoghurt? 🐮

It can be very cost effective. You can buy 1.2L of milk for just over £1 and make a large batch of yoghurt.

Making your own yoghurt also means you can control the ingredients without needing added flavourings, colours, preservatives, or lots of added sugar.

Homemade yoghurt may also contain a high number of live cultures because it is fermented slowly over a long period of time.

Method

• Prepare the fruit. Stew 200g of frozen berries. Remove excess liquid. Leave to cool

• Boil 1200ml of whole milk.

• Leave for 30 mins to cool.

• Stir in 1 tsp yoghurt (from previous batch) and whisk.

• Pour into yoghurt machine jars.

• Set to 42c and leave for 12 hours.

To serve

Either eat straight from the pots. It's similar to a delicious French set yoghurt.

Or strain the yoghurt through muslin for a couple of hours. Then mix the whey in with the curd. The more whey you add, the thinner the yoghurt will be.

It lasts in the fridge for a good couple of days. It will get more tangy as the days go on.