@jadesbitesuk: EASY HOMEMADE YOGHURT (NO WASTE 🤍) 🥛 Ingredients
• 4 pints whole milk (2.272 L)
• 3 tbsp live Greek yoghurt (must say live cultures)
• 1–2 tbsp honey/maple syrup 🔥 Method
1️⃣ Heat milk to 85°C (82–90°C range) and hold 10 mins
2️⃣ Cool to 44–46°C
3️⃣ In a bowl: mix yoghurt + honey + 1 ladle warm milk
4️⃣ Stir back into the full milk
5️⃣ Cover + ferment at 40–45°C for 8–14 hrs (I did 13) 
👉 I use an insulated lunch bag above the grill when I’m cooking that day, a Sunday is perfect if making a roast! (off, just warm) Once that time is up, it should be set with a slight jiggle. ❄️ Chill
• Refrigerate = ~2 L natural yoghurt and enjoy! 🥣 To make Greek yoghurt
• Strain in muslin/cheesecloth in the fridge for 18–24 hrs ✨ Yield
• ~1 kg Greek yoghurt (this is comparable to the live high quality Greek Yoghurt in the supermarket).
• ~1 L whey (yes, it’s whey- save it! No waste, I’ll be posting a recipe). Much Love, Jade x

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Saturday 24 January 2026 07:51:10 GMT