Home made yoghurt
I make a batch of yoghurt almost every day. The ingredients are simple.
1. About 50 ml of the previous batch of yoghurt. This is your starter.
2. About 100 ml of full cream spray dried milk powder. This makes the yoghurt thicker.
3. A 1 litre bottle of UHT full cream milk.
1. About 50 ml of the previous batch of yoghurt. This is your starter.
2. About 100 ml of full cream spray dried milk powder. This makes the yoghurt thicker.
3. A 1 litre bottle of UHT full cream milk.
Both the spray dried milk powder and the UHT milk are heated to high temperatures as part of their process. This destroys any harmful bacteria. It also means there is no need to heat and cool milk, as you have to do if you use fresh milk to make yoghurt.
I bought this yoghurt maker about 25 years ago. It consists of a 1 litre polyethylene tub. The tub sits inside an insulated cylindrical container.
Measure out about 100 ml of milk powder. Add some UHT milk, and mix until most of the lumps are gone. Pour this mixture into the 1 litre tub, and top up with the rest of the UHT milk.
Put the yoghurt starter into the measuring jug. Mix it with a spoon until it is smooth. Add a few spoonsful of milk from the tub, and mix until homogeneous. Continue adding milk and mixing, until it has an easily pouring consistency. Pour this mixture into the balance of the milk in the tub, and stir to mix.
Now put the tub into a microwave oven, and heat to 42°C. In winter, I have to heat the milk for about 2 minutes and 20 seconds. I generally heat for 1 minute 30 seconds, then measure the temperature. I know that this particular oven will heat at the rate of 1°C per 7 seconds, so I calculate how much additional heating is required. When the temperature is 41 - 43°C, I put the tub into the insulated incubator, and set a timer for 3 hours.
When the 3 hours is up, I put the yoghurt into the fridge for a few hours. The quick cooling helps to give the yoghurt a thick, creamy texture. And cold yoghurt tastes nicer than warm yoghurt!
When the 3 hours is up, I put the yoghurt into the fridge for a few hours. The quick cooling helps to give the yoghurt a thick, creamy texture. And cold yoghurt tastes nicer than warm yoghurt!