Homemade Yoghurt Parfait



Cow milk

Starter culture (can be unflavored, store-bought yogurt)




Herbs or spices if desired

Method – For the Yoghurt 
  1. Start by cleaning and sterilizing all your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water with steralising tablets.
  2. Fill Smart Top with water and set Smart Hub to 85°C.
  3. Fill mason jar with milk, add jar to Smart Top.
  4. Wait approx 60 minutes.
  5. Remove jar of milk from Smart Top and adjust Smart Hub to 44°C.
  6. Wait until the milk in the jar cools to ~46°C and then add starter culture or yoghurt. If you’re using a packet of yoghurt starter, follow the directions on the container. If using yoghurt, use around 5% of total milk volume. Stir well to incorporate starter.
  7. If desired, add herbs or spices to the milk. Lavender and mint are two popular choices.
  8. Once the Smart Hub temperature has fallen to 44°C, place the jar of milk and starter into the Smart Top.
  9. Wait until the yogurt has fermented to the desired consistency and flavor, test at around 5 hours.
  10. Remove yoghurt from the Smart Top (If a thicker consistency is desired, drain whey from the yoghurt by placing it in a colander lined with cheesecloth. Fully draining the whey can take up to 4 hours, so do this step in the fridge so that fermentation does not continue).
Method – For the Parfait
    There is no real wrong way to make a parfait. My favorite starts with a layer of honey, followed by a layer of yoghurt, followed by a layer of granola, followed by yoghurt, followed by fruit, followed by yoghurt, and then a little drizzle of honey on top.


Recipe and Image by Oliso