Recette pour Yaourt Maison sans Yaourtière.

Cooking up Yogurt in a Bain Marie:
CWP_1687

It was probably in 2003 or 2004 for I made my first attempt at homemade yogurt. It was tasty and delightful to try something I’d only ever thought to buy in store and see just how easy it was to make at home. While living in France I was always known for using the Yaourtière to make a fresh batch every couple days for my homemade granola as I tried to avoid “the baguette” and every other form of wheat that was coming my way. Having a little machine dedicated to making yogurt on one hand feels entirely frivolous but on the other, it saved much time and made easy the work of turning regular milk into the tart creamy breakfast staple. Since my return to Canada I’ve discovered that this delightful little machine is not so cheap in Canada and has fewer functions than the European counterparts. Thankfully I have a little collection of Ceramic Yogurt Pots, as does my mom, so they were begging to be filled once again with delish yogurt!

You will need:

1 Litre of Milk
125 ml (1/2 cup) Plain Yogurt with live bacterial culture – or powdered yogurt culture (which I used this time)
6 x 125ml pots or containers preferably with lids
Large Pot or Casserole that can be filled with water and baked in the oven

Optional:
Jams, yogurts, lemon curd or stewed fruits – the sky’s the limit!

-Measure out 1 L of milk, I used 1 %, and place in a casserole and bring to a simmer and reduce for approximately 20 minutes.
-Let the milk cool to room temperature.
-Preheat oven to 140F.
-Once cooled, delicately stir your plain yogurt, or powdered culture into the milk and ensure that if there is any film on your milk that it is removed before proceeding.
-If you would like fruit or flavour in your yogurt the simplest method is to place 1 teaspoon of jam or honey or whatever else you come up with into the bottom of your little jars and slowly cover with milk/yogurt blend. Cover each yogurt pot with a lid or create one using plastic wrap and securing with an elastic and arrange them inside of a large pot or casserole, filling with warm water to the level of the yogurt to create a Bain Marie.
-Place baking dish into oven and set the timer for 20 minutes. Do NOT open the oven door.
-After 20 minutes turn off the oven and keep the door closed to keep in the heat.
-Leave your yogurt to set in the oven for 4-6 hours before removing them from the water and placing in the fridge to cool for at least 2 hours before consuming.

Enjoy your tasty homemade treat! Reserve one plain pot if you would like to use it as starter for your next batch. This may be done the next 4-5 times until you notice yogurt to be less tangy at which point start from the beginning again.

The Outtakes: The Steps to getting there
CWP_1684CWP_1682CWP_1679

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Serving France and Beyond