Homemade yoghurt.

I’ve been making yoghurt for the last few months now. It started when I saw a yoghurt maker for sale at Kmart for $12. I bought it and started making yoghurt according to it’s instructions. My yoghurt maker is just a container that plugs into the power and keeps the milk at a constant warm temperature. Now I realise that you don’t even need a yoghurt maker to make good yoghurt, you can just use an esky. Anyway, here’s how I do it:

Equipment: 

  • Yoghurt maker (or glass jars, esky and towels) 
  • Thermometer
  • Large saucepan
  • Whisk/spatula

Ingredients: 

  • 2 litres milk
  • 2 tablespoons plain natural yoghurt (should contain live active cultures)

Method: 

  1. Turn on yoghurt maker to warm up.
  2. Pour milk into large saucepan and heat to 82°C, whisking milk while heating.
  3. Remove saucepan from heat, place in basin of ice water and allow to cool to 43°C.
  4. Pour about half the cooled milk into the yoghurt maker and add yoghurt.
  5. If using glass jar method pour about half the cooled milk into a large bowl and add the yoghurt.
  6. Whisk milk/yoghurt mixture until smooth, then add remaining cooled milk and mix well.
  7. Put on lid of yoghurt maker and leave for 8-12 hours (I leave for 12 or even 13-14 hours as I like my yoghurt tangy and thick).
  8. If using glass jars and esky, pour into glass jars, wrap in towels and place in esky. Leave for 8-12 hours.
  9. Yoghurt should be somewhat set after 8-12 hours. Place yoghurt in fridge to set further.
  10. Eat and enjoy!
  11. Remember to save 2 tablespoons of yoghurt to start your next batch.

ImageHeating the milk.

ImageWatching the milk cool down.

ImageThis is what my yoghurt looks like when it’s finished incubating.

ImageTastes great with homemade granola!

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