Follow these directions carefully, using regular full cream, homogenized and pasteurized milk, add our Yoghurt Starter Culture, and you will have the best home-made yoghurt ever… no preservatives or additives.
Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the “full cream” version.
YOU WILL NEED THE FOLLOWING ITEMS
- A yoghurt maker or a jar large enough to hold one litre of milk.
- A stainless steel pot or glass jug if planning to heat the milk in a microwave.
- Dairy thermometer.
- An esky to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker.
- 1 Litre of full cream milk
- 1/3 cup powdered milk
- 2 or 3 drops of calcium chloride — Optional
- 1 dose of Yoghurt Starter Culture
(Up to 100 doses per sachet culture)
Note: The amount of culture used for one litre is VERY SMALL.
Add the milk powder to your milk, and heat-treat to 90° C for ten minutes, stirring constantly.
The use of powdered milk is optional, and assists in achieving a thicker yoghurt.We have found that two or three drops of calcium chloride will help produce yoghurt that is just a little thicker, this step is optional.
Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.
Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.
A NOTE ABOUT YOGHURT MAKERS
An electric yoghurt maker will maintain the heat very well, but may creep up in temperature as previously mentioned.
The Electric Yoghurt Maker has been built to maintain the correct temperature range indefinitely.
A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.
If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.
CHECKING YOUR YOGHURT
To check if your yoghurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.
Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.
You can also add a probiotic culture if you wish. This must be done at the same time that you add your yoghurt culture.
As with making any fermented milk products, cleanliness is vital in yoghurt making. Make sure that you thoroughly clean and sterilise all your utensils before using them. By heating milk to 40° C and then keeping it at that temperature you are deliberately creating the perfect environment to grow bacteria. Just be sure that you are only growing the bacteria (starter culture) that you have introduced, and not some other bacteria that blew in on the wind.