Emma Galloway makes Homemade Yoghurt then uses it in a Parika roast carrot salad
Plain yoghurt is one of my most favourite things. Not only is it super simple to make yourself (or easy to buy) but it’s also one of the most versatile ingredients in my kitchen. Eaten by the bowlful, topped with fresh or cooked fruit and muesli makes for the classic breakfast, folded into muffins or cake batter it adds tenderness and tang, it creates the perfect not-too sweet base for smoothies, dolloped on top of stews and curries it offers a welcome respite from richness and heat. It can also be frozen into ice cream and ice blocks, strained to make labneh, or spread onto your plate and topped with flavour-bomb roasted vegetables.
Homemade Yoghurt
Makes 1 litre
I first shared this simple recipe in my debut cookbook, My Darling Lemon Thyme, and it’s something I’ve been making my whole life. My mum ferments her yoghurt overnight in the hot water cupboard, but as we don’t have one, I wrap the jar/s in an old towel and pop them into a chiller bag or chilly bin overnight. You can use any cow’s milk you like, but for the creamiest results use whole unhomogenised A2 milk, such as Dreamview or Kaipaki Dairies.
4 cups (1 litre) full-fat milk (ideally A2)
2 tbsp plain live yoghurt (any store-bought natural yoghurt will do to start)
Pour the milk into a large saucepan and bring to just below boiling point. As it starts to bubble up and reach boiling point, remove from the heat and set aside to cool for approx. 20–30 minutes. When it has cooled enough for you to hold your finger in for 10–15 seconds without burning, discard the skin from the surface of the milk. Put the plain yoghurt into a 1 litre glass jar, pour in a little of the warm milk and whisk to dissolve the yoghurt before adding the rest and mixing thoroughly. Pop the lid on and keep it in a warm place, undisturbed for at least 6–8 hours or overnight. The cooler the temperature, the longer it will take to set. You can wrap the jar in a towel to help insulate it better, and place it in your hot water cupboard, if you have one, or into a cooler bag or chilly bin, if you don’t.
When ready, it should be spoonable, like thick custard. The longer you leave it, the sharper the flavour will be. Transfer to the fridge for 2–3 hours or overnight, where it will thicken further on cooling. It will keep in the fridge for up to 1 week. Simply save the last 2 tablespoons of yoghurt to start your next batch and you’ll never be out of yoghurt.
Note: If you like thicker yoghurt, you can whisk 2 tablespoons whole milk powder into the milk before heating or once the yoghurt has set and chilled, transfer to a muslin cloth-lined sieve set over a bowl in the fridge and allow to drain for 2–3 hours, or until desired thickness is achieved. You can add the resulting whey to baking, smoothies or porridge.
If you don’t have a 1 litre jar, add the homemade yoghurt to the pot of warm milk, whisk to combine, then transfer to a couple of smaller jars. Any lidded jars will do.
Paprika-roasted Carrots with Chickpeas and Yoghurt, Coriander Sauce
This is one seriously flavour-packed dish! Ideal for a side or served as a light vegetarian main. Thick plain yoghurt is the perfect smooth, creamy and cooling backdrop to the spiced carrots and chickpeas, with the coriander sauce bringing in a little brightness. This can be served warm or at room temperature.
Serves 4–6
Paprika-roasted carrots + chickpeas
6 medium carrots, ends trimmed and cut into bite sized pieces
1 x 400g tin chickpeas, rinsed and drained well
1 cup cherry tomatoes, cut in half
2 tsp smoked paprika
1 tsp paprika
1 tsp dried onion powder or flakes
2 cloves garlic, finely chopped
3 tbsp olive oil
½ tsp fine sea salt
Homemade yoghurt yoghurt, to serve
Paprika dressing
½ tsp smoked paprika
juice ½ lime or lemon
1 tbsp extra virgin olive oil
Coriander sauce
2 cups firmly packed coriander leaves and tender stems
2 cloves garlic
1 long green chilli, de-seeded
3 tbsp lime or lemon juice
3 tbsp extra virgin olive oil
½ tsp fine sea salt
Preheat oven to 180°C fan forced. Line 2 baking trays with baking paper.
Prepare vegetables. Combine smoked and regular paprika, onion powder, chopped garlic, olive oil and salt in a large bowl. Add carrots, chickpeas and tomatoes and toss to coat. Spread evenly onto prepared trays and roast 15–18 minutes, or until carrots are tender, swapping the trays around halfway through.
Meanwhile, combine ingredients for paprika dressing in the same bowl the carrots were in. When vegetables are roasted, transfer to the bowl and toss to coat.
Combine coriander leaves, garlic and chilli in a small food processor and pulse until finely chopped. Add lime or lemon juice, olive oil and salt and pulse until just combined. Transfer to a serving bowl.
To serve, spread 2 tablespoons of homemade yoghurt onto the base of each bowl (or one large platter). Top with roasted vegetables and dollop on a little coriander sauce. Serve warm or at room temperature.
Looking for a delicious Yoghurt dressing? Try this one