Yoghurt is produced by bacterial fermentation of milk. Yoghurt is a good source of protein and calcium for us lacto-vegetarians, as well as having other essential vitamins. Here’s a simple step by step instructions on how to make yoghurt.
There are many benefits of making your own yoghurt such as:
- Cost effective – just the cost of buying normal milk (However much milk you use, is how much yoghurt you will make)
- No packaging wastage
- Fresh and better taste than pre-packed yoghurt
- Healthier – has more probiotics than pre-packed yoghurt
- Has no preservatives and is easy to make
2 – 3 tbs Yoghurt starter – you’ll need to buy a plain live yoghurt (buy the smallest pot) to start making your own yoghurt. Use this quantity of starter irrespective of the quantity of milk used.
4 Cups / 800ml Milk (full, semi or skimmed milk)
A wide mouthed container with lid
Candy thermometer (optional)
In a deep pan (size depends on the quantity of milk you are using) warm the milk until you see the ring of bubbles form around the outside of the pot, i.e. almost boiled (until it reaches 180°F). Ensure the milk does not boil over or burn as this will affect the taste of your yoghurt. Remove the pan from the heat.
Either put the pan of warmed milk in a bigger pan to cold water to cool the milk down to 120°F or wait for the milk to cool down to 120°F (after some time, check by spooning some of the milk into a glass and placing your finger in it and count to ten).
Once the milk is of the right temperature, pour it into the container then add the yoghurt starter. Mix well and put the lid on.
Leave at room temperature for at least 8 hours, ideally overnight.
After 8 hours, your yoghurt would have a custard-like texture and may have some yellowish / greenish liquid (whey). This indicates that your yoghurt has set. You can remove the liquid if you want or stir it in. If the yoghurt sits for longer than 8 hours it will become thicker and more tangy in taste.
Place the container with your yoghurt into the fridge – this should keep for up to 5 to 7 days. Use a batch from this as your starter to make more yoghurt, (for best results use a starter from within 2 – 3 days) of making the yoghurt.
Serve chilled as an accompaniment to dishes or flavour with fruits.
3 comments
Alice
April 17, 2012 at 7:27 pm (UTC 0) Link to this comment
very nice blog thanks for the good post. keep posting.
Carlene
July 29, 2012 at 4:36 pm (UTC 0) Link to this comment
this blog is great. keep it up, hugs.
Luciana
August 6, 2012 at 2:43 pm (UTC 0) Link to this comment
That’s a really nice post