Homemade yoghurt is a fantastic probiotic source that is reported to have a much greater quanitiy of live good bacteria present than the store-bought varieties. However, anyone who has made yoghurt from scratch at home will know that the taste and texture can be variable, even disappointing at times. Then add kids into the equation and it's all too easy to get into a homemade yoghurt eating battle!
So, I've creating this recipe with kids or individuals who prefer a thicker, sweetened yoghurt. There is the option to tailor the sweetness level to what suits your family. This recipe can be a great way to wean your family from sweetened commercial yoghurts, and over time you have the option to reduce the quantity of honey over time. My secret weapons in this recipe are cream, gelatine and honey. I have also added extra time for the milk to be heated (compared to my original yoghurt recipe which is here) as I feel this allows for more evaporation to occur and improves the yoghurt texture. Together these steps create an indulgent, thick and sweeter yoghurt that I'm sure the whole family will enjoy!
CREAMY HONEY YOGHURT
1 Tbsp yoghurt
1 tsp gelatin powder
1-3 Tbsp honey
Place milk, cream, honey & gelatin in a small saucepan
Bring to a gentle boil
Simmer for 5 minutes, stirring occasionally
Remove the saucepan & place it in an empty sink
Run cold water around the saucepan, filling the sink to cool the milk
Allow the milk to cool until you can leave your finger in it
Place 1 Tbsp of yoghurt (commercial or from a previous batch) in the bottom of your clean jar
When the milk has cooled, pour a small amount into the jar with the starter yoghurt & stir
Add remaining milk & stir again
Place lid on tight & place in a warm spot for at least 8 hours.
See more FAQs regarding yoghurt making here.