Yoghurt
Learn to make your own yoghurt at home. This is a wonderful skill that can save some serious money over time. Once you have the technique down, you will be whipping up a batch every week. This makes yoghurt so accessible. Also, this only requires milk and a yogurt culture. The culture can either be purchased online or added from a yoghurt which contains the culture. If you are making yoghurt, always keep one jar to add to your next batch. This is wonderful and will keep your culture going. It is crucial when making yoghurt to sanitise every bit of processing equipment, as this will kill off any bacteria that is already present.
We dive deeper into yoghurt, covering a range of topics. Our aim is to provide you with a great foundational understanding and nurturing an appreciation of this wonderful food and the many ways it is utilized! It is a great read before starting the yoghurt-making process and only takes around 5 minutes to finish.
Total Time: 15 hours 16 minutes
Yield: 2 Litres
Ingredients
- 2 litres Full Cream Milk
- 1 cup of Yoghurt, Containing Live Culture
Instructions
- The most important step before starting the yoghurt-making process is to sterilise all jars and equipment used in the yoghurt-making procedure in boiling water for 10 minutes.
- Pour milk into a non-reactive saucepan and heat to 90°C. Cook for 10 minutes, then let it cool down to 40°C.
- Stir in 1 cup of yoghurt to the milk, then decant into sterilised jars. Tighten the lid on the jars.
- Set dehydrator to 40°C for 8 hours. Place the closed jars inside.
- Once the timer goes off, place the jars in the fridge for a minimum of 8 hours or overnight.
- Then enjoy! Remember not to finish all the jars; you want to keep one to add to your next batch of yoghurt. This will keep your culture aging. Like a well-aged wine, this will have a positive impact on flavour.
Notes
Thickness
This yoghurt does not contain any thickeners, so it is runnier than the store-bought variety.
Milk
We opt to use full cream milk, but you can use other milks. A reduced-fat milk will result in firmer yoghurt due to manufacturers adding extra milk proteins to mask the flavour. Also, some cultures make yoghurt with sheep’s or goat’s milk.
Culture
You can opt to buy yoghurt culture online. We find it easier to purchase yoghurt from the shop that contains the two kinds of bacteria: Lactobacilli and Bifidobacteria.
Author: CamsCookery
Prep Time: 906 minutes
Cook Time: 10 minutes
Category: Fermentation
Method: Culturing
Keywords: yogurt, tasty, fermentation, guthealth, bacteria, healthy, diet, probiotic, culture, ferment