eat your breakfast

HOMEMADE YOGHURT WITH BLACKCURRANT & THYME COMPOTE

BlackcurrantCompote&HomemadeYoghurt

Making your own yoghurt at home is surprisingly easy and requires very few ingredients.  Using a small pot of natural yoghurt as your culture’s starter, all you need is some milk and a slow cooker.

Deliciously creamy, this homemade yoghurt works brilliantly with our super-seasonal blackcurrant and thyme compote.

Make at the weekend when you have a little more time on your hands and you’ll have a week’s worth of brilliant breakfasts at your disposal with absolutely no effort involved!

INGREDIENTS

FOR THE HOMEMADE YOGHURT

4 pints whole milk
150g pot live, natural yoghurt

You will need:
Slow cooker
Large towel

FOR THE BLACKCURRANT & THYME COMPOTE

350g Blackcurrants
180g caster sugar
6 lemons
5 thyme stalks

METHOD

FOR THE HOMEMADE YOGHURT

Turn on the slow cooker to low and pour in the milk.  Place on the lid and allow to warm for 2 1/2 hours.

Turn off the cooker, but still covered, allow the warmed milk to sit for 3 hours.  After 3 hours, remove the lid spoon out 450ml of the milk and pour into a bowl.

Gently whisk in the yoghurt then return the contents of the bowl to the cooker and stir until combined.

Return the lid, and with the cooker still off, wrap with a thick town to insulate.  Leave for 8 hours to allow the yoghurt to thicken.

Spoon into sealable containers and store in the fridge for up to 10 days.

Delicious served with fresh fruit, granola or our blackcurrant and thyme compote!

FOR THE BLACKCURRANT & THYME COMPOTE

Thoroughly wash the blackcurrants before removing all the stalks.  Place 300g of the blackcurrants in a saucepan, along with 30g sugar (2 tbsp), zest and juice of 1 lemon, the leaves from 5 thyme stalks and a tbsp water.

Set over a medium heat and allow the fruit to gently simmer and stew.  Leave on the hob to reduce for approximately 15 minutes or until a jammy consistency is achieved.

Check the consistency by coating a spoon with the jam and running your finger down the back of the spoon – if a line holds the jam is ready.

Pour into a cold bowl and chill in fridge until completely cool.

Recipe by Helen Upshall

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