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Yogurt Making Recipe from CheeseAndYogurtMaking.com
Using cheeseandyogurtmaking.com's yogurt starter culture solution.
To make Yogurt:
1) Heat 1 liter (2 US pints) of fresh milk to 194°F (90°C) and hold at this temperature for ten minutes.
2) Remove from the heat and cool rapidly by standing the saucepan in cold running water until a temperature of 111°F (44°C) is reached. Alternatively, sterilized milk may be used which does not require the above heat treatment.
3) Sterilize the flask of the yogurt incubator using a suitable product such as Dairy Hypochlorite - (do not use boiling water) - to prevent the introduction of any undesirable airborne organisms, since these could interfere with the incubation of the desired culture.
4) Pour the cooled milk into the flask.
5) Sterilize a tablespoon by scalding it in boiling water, remove the top from a previously prepared solution of CheeseAndYogurtMaking.Com freeze-dried yogurt starter (prepared according to the accompanying leaflet) - and quickly add two tablespoons of starter solution to the incubator flask and stir.
6) Immediately re-cover the starter solution and return to the refrigerator.
7) Place the lid on the flask, plug the incubator into the power socket and leave for 6 - 8 hours. The temperature should be maintained at 104 - 111°F (40 - 44°C) producing a natural yogurt that tastes fresh yet sour. Other ingredients such as fruit, nuts etc. can then be added and the finished product poured into CheeseAndYogurtMaking.Com yogurt pots and allowed to set.
It is possible to maintain a supply of starter culture by reserving a small quantity of the unflavoured yogurt and using it in place of the starter solution on the next batch. However, as soon as any unwanted bacterial growth appears such as irregular black spots or orange or yellow 'beads' forming on the surface, discard immediately. If the yogurt does not attain the correct viscosity or off-flavours are detected, again start afresh with a new starter culture.