Yoghurt takes 6-12 hours to set, so I find making it overnight is ideal. The yoghurt in this photo took 12 hours (or I went to bed and didn’t look at it for 12 hours), and was not made with any milk powder.
I make yoghurt to fill a 1 litre Jalna yoghurt container.
Yoghurt relies on retaining 2 tablespoons of live culture from some other source of yoghurt. (You can probably also purchase live cutlure, but I don’t because I am Dutch!).
You can recycle the use of your own yoghurt culture to make new yoghurt about 5 times. After that, it is best to renew the source of the live culture.
This yoghurt has the same shelf life as normal yoghurt.
- 1 litre milk
- 1/3 cup milk powder (optional). Use this if you want your yoghurt to be thicker
- 2 tablespoons of yoghurt with live culture
Tools you will need
- Sterilised yoghurt container (boil a yoghurt container and lid for 15 mins to sterilise)
- A thermometer
- Medium sized saucepan
- Wooden spoon
- An esky or oven that can set the yoghurt at a controlled temperature
What to do
- Add milk powder to milk (if you wish to make thick yoghurt)
- Heat the milk to 85 degrees C
- If a skin forms on the milk – remove it
- Sterilise the yoghurt container
- Prepare your esky (or roasting dish if you are using an oven) by filling with hot water to preheat. Let it drop to 50 degrees C
- Remove the milk from the heat and pour into the yoghurt container
- Place the yoghurt container in the sink with some cool water to cool
- Allow to cool to 50 degrees C. Note: This is really important – ensure you don’t add your culture until the milk temperature is right
- Add the active live yoghurt
- Place into the esky or oven dish and ensure the environment is kept at no lower than 37 degrees C or no higher than 55 degrees C
- Leave for at least 6-12 hours until set
- Refrigerate and enjoy!
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