We love eating yoghurt aboard Mirrool. It is healthy, satiating and easy to digest. When we are away for long periods of time we’ll eat up to 1.5L a week!<\/p>\n\n\n\n
Milk powder works remarkably well for homemade yoghurt and in our experience thickens better than using fresh milk which makes it a perfect food for remote travel. <\/p>\n\n\n\n
Try adding yoghurt to your morning cereal or as a healthy alternative to cream in pasta and curry dishes (however when using a yoghurt as a cream replacement in your cooking make sure you do not boil it as it will separate). <\/p>\n\n\n\n
Equipment you’ll need:<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
Thoroughly clean your yoghurt container, whisk and spoon with warm soapy water and then sterilise using sanitiser solution (or boiling water) and set aside. <\/p>\n\n\n\n
To begin whisk the water with the milk powder in the saucepan. Using your thermometer and continuously whisking to prevent the milk burning on the bottom of your saucepan heat the milk to 45 degrees. Once at 45 degrees turn off the heat and use your sanitised spoon to add 2 tablespoons of yoghurt to the milk. Stir well and then pour into your yoghurt container. Leave your filled container in a stable place for at least 12 hours. Then place in the fridge until cool. <\/p>\n\n\n\n
To maintain the live yoghurt culture always serve your yoghurt with a clean, sanitised spoon and, as delicious as it is, don\u2019t be tempted to eat it straight from the tub!<\/p>\n\n\n\n
To watch a demonstration of Pascale making yoghurt check out the video below from 13:55. <\/p>\n\n\n\n