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Homemade Yoghurt

Homemade Yoghurt

Yield: ~1L
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 6 minutes
Total Time: 5 minutes

A Basic natural yoghurt recipe you can make easily at home

Ingredients

  • 850g Milk
  • 25g Milk powder (optional)
  • 3 tbsp natural yogurt

Instructions

Thermomix

  1. Add milk and milk powder to the bowl and cook 90C speed 3 for 30mins
  2. Cool milk down to 37C (~40 minutes in the fridge), you can test this by placing the bowl back onto the thermomix, if all the lights are off then it is below 37C)
  3. Add yogurt and mix 4 sec speed 4
  4. Cook 10 mins at 37C speed 3
  5. Transfer to a 1L container and place into your chosen incubator (see notes)
  6. Leave to set for a minimum of 6 hours or overnight. The longer you leave to set the sourer the yoghurt
  7. Transfer to the fridge where it will thicken further as it cools.

Conventional

  1. Combine milk and milk powder in a pot and heat on the stove top to just below boiling.
  2. Cool milk to 37C (~40 minutes in the fridge), if you don't have a thermometer just aim for warm not hot so it doesn't kill the live bacteria when you add the yogurt)
  3. Add the yogurt and mix in well
  4. Transfer to a 1L container and place into your chosen incubator (see notes)
  5. Leave to set for a minimum of 6 hours but overnight is better. The longer you leave to set the sourer the yogurt
  6. Transfer to the fridge where it will thicken further as it cools.

Notes

  • The heat of the milk to just below boiling is to kill any unwanted bacteria that might be in the milk.
  • The milk powder is optional but I find this help give a thicker consistency.
  • Make sure the yogurt you use as the starter contains live cultures, I prefer the thicker, pot set yogurts
  • You can incubate your yogurt in a small esky, easio container, dehydrator, lidded pot wrapped with towels or even just wrapped in towels to help retain heat. The goal is to keep the yogurt warm at around 37C to provide the right conditions for the growth of the yogurt bacteria. You can add warm water to the esky or container being used to incubate the yogurt to help maintain the temperature.
  • Once set there may be some whey you can see in the jar, you can either pour this off, or mix it back into the yogurt


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