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:
- Yoghurt maker (or glass jars, esky and towels)
- Large saucepan
- 2 litres milk
- 2 tablespoons plain natural yoghurt (should contain live active cultures)
- Turn on yoghurt maker to warm up.
- Pour milk into large saucepan and heat to 82°C, whisking milk while heating.
- Remove saucepan from heat, place in basin of ice water and allow to cool to 43°C.
- Pour about half the cooled milk into the yoghurt maker and add yoghurt.
- If using glass jar method pour about half the cooled milk into a large bowl and add the yoghurt.
- Whisk milk/yoghurt mixture until smooth, then add remaining cooled milk and mix well.
- 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).
- If using glass jars and esky, pour into glass jars, wrap in towels and place in esky. Leave for 8-12 hours.
- Yoghurt should be somewhat set after 8-12 hours. Place yoghurt in fridge to set further.
- Eat and enjoy!
- Remember to save 2 tablespoons of yoghurt to start your next batch.