Homemade yoghurt and simple bread

If your hoard of UHT milk tastes awful in tea, here’s the answer: homemade yoghurt plus the vital ingredient for a simple bread.   Two for the price of one.

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For the yoghurt:

Half a litre of UHT milk

Tablespoon of natural yoghurt

For the bread:

250g of plain flour

2 teaspoons of bicarbonate of soda

A good pinch of salt.


The yoghurt is blissfully simple: just heat half a litre of UHT milk to 43.5 degrees Celsius and pour into a container with a lid.   Stir a tablespoon or so of plain natural yoghurt (ideally without any additives into the milk.   Put on the lid and keep at the same temperature for 8-10 hours.

I’m lucky enough to have a sous-vide water bath that will maintain the pre-set temperature but you could experiment: (perhaps a vacuum flask wrapped up in a freezer bag or insulated cooler)?

Pour the yoghurt through a sieve lined with muslin and leave to drain to reach the consistency you want: the longer it drains, the less you make but the thicker it becomes.

Don’t waste the milky liquid that drains off.   Mix 250g of plain flour with 2 teaspoons of bicarbonate of soda and a good pinch of salt.   Pour in just under 200ml of the drained liquid and form the mix into a soft dough.   Quickly knead into a rough ball and place on to a floured baking sheet.   Slash a cross into the top and cook in a pre-heated oven at Gas 6, 200C for about 30 minutes.   Knock the bottom to check if it sounds hollow – if not, return it to the oven upside down for a couple of minutes.   Eat the same day with homemade soup or it will toast well for breakfast.

My Tips:

You can experiment with the yoghurt: try adding orange zest at the start , add milk powder for thicker results.

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© 2024 - Penny Melville-Brown
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