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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