Natural Jersey Yoghurt with Raw Honey Drizzle

Home-Made Yoghurt with Raw Honey Drizzle

We get what we pay for with yoghurt.  Organic, live (probiotic) yoghurt from good quality milk, can be expensive, so here’s the good news: home-made is far cheaper, far more delicious and far, far more beneficial than anything you’ll buy – at any price.  Try it and you won’t want shop bought.  With a little organisation, you’ll be making it weekly.

It really is a ‘no-brain’ process – heat the milk, cool it down, add a ‘starter’, keep warm, wait.  Eat!

Pasteurised milk

Pasteurised milk has been intensively heat treated and many of the valuable nutrients and all the healthful probiotics are destroyed.  But thankfully, by culturing pasteurised milk with a thermophilic  (heat-loving) ‘starter’ (e.g. Yeo Valley organic, live natural yoghurt) we can restore valuable nutrients and probiotics.

If you’re using pasteurised milk, please, do your health a big favour and choose organic full-fat, non-homogenised, pasture-fed milk.  Duchy is one choice.

Un-homogenised milk

Un-homogenised, milk is in its ‘whole’ state and the larger butterfat molecules rise to the top producing a ‘cream line.’  Back in the day, our milk arrived with a visible cream-line and we just shook up the bottle to distribute the cream evenly into the milk for drinking.

Homogenization is an intense process that forcefully breaks up the fat molecules present in the butterfat, allowing them to be suspended in, rather than separated from, the liquid milk itself.  Why is homogenization necessary?  It isn’t.  Long story short, homogenization helps industrial milk pro keep their production lines going without clogging.   However, it doesn’t help us at all – this forceful and intense process leaves the delicate fats subject to oxidization.   The controversy over whether oxidized fats contribute to heart disease, hypertension and hyperlipidemia continues.

Raw milk

If you want to make a true raw milk yoghurt – which retains all the beneficial enzymes and nutrients and isn’t homogenised – you’ll need a mesophillic yoghurt starter which works at room temperature, as heating raw milk impacts its nutritional value.  Raw milk yoghurt is delicious, but much thinner than one made with heated milk as the milk proteins haven’t   – it’s more like a thick drinking yoghurt.

However, gently heating raw milk at home is a far less damaging process than methods used by industrial dairy processors to ‘manufacture’ yoghurt.  So it’s still well worth going for raw milk.

Print Recipe
Natural Jersey Yoghurt with Raw Honey Drizzle
This will yield about 600mls of gorgeous, creamy, mild yoghurt. A food thermometer capable of testing liquids is very useful.
Servings
Ingredients
  • 800 ml whole milk (organic, full-fat, ideally raw)
  • 2/3 tbsp live yoghurt (Organic, like Yeo Valley or from previous batch)
Servings
Ingredients
  • 800 ml whole milk (organic, full-fat, ideally raw)
  • 2/3 tbsp live yoghurt (Organic, like Yeo Valley or from previous batch)
Instructions
  1. In a heavy-based, or non-stick saucepan, slowly heat the milk until it reaches 85 degs C. If you haven’t got a food thermometer (get one!), stop heating the milk at the stage when it’s simmering (just ‘fizzing’ but not actually bubbling, or boiling). Keep it ‘fizzing’ for 2-3 minutes. This step inhibits enzymes that retard subsequent fermentation.
  2. If you’re using good quality whole milk, a creamy skin will form on top; no worries – just whisk it into the milk. Take the pan off the heat and let the milk cool to around 43 degs C. The window of proper fermentation is between 42 – 44 degs C; any higher and the lactobacillus will be destroyed and the milk won’t culture or set. As the temperature is raised up to 44 degs C, the rate of culture metabolism is higher, and the yogurt is sweeter. Faster growth also prompts the yogurt to set faster.
  3. When the milk has cooled (around 15 minutes) stir well and test the temperature. If you haven’t got a food thermometer (get one!), put a very clean pinkie finger into the milk. If the milk has cooled enough for you to be able to keep your finger in it comfortably, it should be at the right temperature.
  4. Put the plain yoghurt into a small bowl and add enough cooled milk to make a thin liquid. Add this mixture to the remainder of the milk and stir it in thoroughly.
  5. Pour the mixture into spotlessly clean lidded glass containers (jars, a bowl, or a jug). Cover and leave the mixture to incubate in a warm place for at least 8 hours (or overnight). You can use oven on the ‘defrost’ setting, or set to 30- 35 degs C. Or, use a cooler box in which you’ve placed two jars of freshly boiled water to raise the temperature. (I make my yoghurt in the evening and leave it in the oven overnight).
  6. When set, allow to cool to room temperature and then refrigerate. It will keep well for at least a week.
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Izabella Natrins

After 30 years in the health space, as qualified holistic nutrition and lifestyle health coach, digestive health practitioner & nutritional chef and a writer, a speaker, partner, a mum & grand-mum, I'm here to use my expertise and experience to help women shine at midlife and live the rest of their lives, the BEST of their lives in much better health. My Femergy@40 Nutrition and Lifestyle Health Coaching programmes empower, support and inspire busy, midlife women who are fighting fatigue, struggling with overwhelm, weight, sleep, energy and with niggling or with multiple diagnosed health issues. My book Once Upon a Cook - Food Wisdom, Better Living will make you want to change the way you eat, reclaim your kitchen and take back your health.

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