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I use unhomogenised organic milk, as that’s what we use at home, but any whole milk is good. With unhomogenised milk a layer of set cream forms at the top (which may not be to everyone’s liking). Homogenised milk, which is what is commonly available in supermarkets, won’t have that.
I am not sure where in London you can get a good yoghurt culture/starter, but do ask around, and perhaps I can post you some, if you are super keen!
The key to good homemade yoghurt is to recognise 2 key aspects that affect fermented food:
– the ambient temperature where the yoghurt is kept to set, the warmer the it is, the less time it takes to set
– the sourness of the starter – the warmer the temperature, the less starter you need
A few attempts at making it, will give you a good feel, and it literally takes minutes. I like to make mine first thing in the morning, so that it sets by the evening, and I can start checking on it late afternoon.