March 2020

Cultured Milk Method

Make sure all jars, pots and mixing implements are sterilized with boiling water.

Heat your 1lt milk to 85’C for 30 minutes and then cool to 35’C.

*Or if you prefer to use Long Life (UHT) milk you only need to heat the milk to working temperature of 35’C, as it already had enough heat in manufacture.

When the milk is cooled to 35’C, add 100ml of shop-bought yoghurt to the milk, mix thoroughly, pour milk into jars or containers and incubate over night at approx. 30’C in you stoves warming drawer. Should you not have a warming drawer, you can place the jars/containers in a cooler box with a jar of hot water (hot water bottle) to keep the temperature overnight.

Make sure the temp doesn’t go much colder than 28’C, but generally, keep it warm and draft free as the active mesophillic culture in the shop bought buttermilk/amazi needs the heat to be active.

Next morning – take it out of the warm drawer/cooler box and then chill in the fridge for a few hours. Ready to use.

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Yoghurt

Make sure all jars, pots and mixing implements are sterilized with boiling water.

Heat your 1lt milk to 85’C for 30 minutes and then cool to 42’C.

*Or if you prefer to use Long Life (UHT) milk you only need to heat the milk to working temperature of 42’C.

When the milk is cooled, add 50-100ml of shop bought yoghurt to the milk, mix thoroughly, pour milk into jars and incubate over night at approx. 38’C in you stoves warming drawer. Should you not have a warming drawer, you can place the jars in a cooler box with a jar of hot water (hot water bottle) to keep the temperature overnight.

Make sure the temp doesn’t go much colder than 35’C, but generally, keep it warm and draft free as the thermophile culture needs the heat to be active.

Next morning – take it out of the warm drawer/cooler box and then chill in the fridge for a few hours.    To serve spoon it out of the jar.

**Remember that homemade yoghurt is not as thick as shop bought yoghurt due to the fact that there are no stabilisers included.

You are welcome to use gelatin or Maizina if you so wish to thicken, but then do so before adding the shop bought yoghurt as the gelatin/maizina must first be cooked before the culture can be added. If this is what you prefer you can add some gelatin (0.5%= 5gr per 1lt milk) or starch (1%=10gr per 1lt milk) to your process when cooking out at 85’C for 30 minutes to thicken your yoghurt.

Homemade yoghurt is a joy to eat.

Just add some fruit or pulps/jams before eating.

You can even use some milk cold drink blends (e.g.Cabana) to flavor and colour it for the kids J

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Milk Ricotta Method

Make sure all pots and mixing implements are sterilized with boiling water.

Heat your 1 lt milk to 90 Celsius.

On reaching the temperature of 90 Celsius add a pinch of citric acid or a tablespoon of vinegar/lemon juice and teaspoon of salt to the milk.

I like to put everything in same solution, before adding to milk.

Stir it through, switch off the stove and leave the milk to stand and cool down.

You will notice the milk curdling and the pieces sticking together.

Once cool enough strain through a spaghetti strainer lined with muslin cloth or linen type material.

When the whey has drained off you will be left with the milk ricotta.

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