Easy homemade yoghurt

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Easy homemade yoghurt

Post by Mummy Martin on Sat Jan 18, 2014 10:37 am

1 litre full cream milk
1/3 cup sugar (optional)
1/2 cup yoghurt containing live bacteria (starter)
1/3 cup full cream milk powder (optional)
1 tbs vanilla essence (optional)

Heat milk, sugar (optional) and milk powder (optional) in saucepan or bellini until steaming, not boiling (80 degrees in bellini)

Allow to cool to around 40 degrees (or when able to hold your finger in for 10 seconds comfortably.

Add yoghurt and vanilla (if using) making sure to mix very well to incorporate.

Pour into jars and place into a preheated pressure cooker to keep incubated for at least 6 hours to let the bacteria grow and the yoghurt to form. When complete (and set) place into the fridge and use within 1 week, save 1/2 cup to use as the starter for your next batch.

There are plenty of other ways to incubate to let the bacteria grow, these are:
Thermos, per warmed and wrapped in a towel
Eski per heated with boiling water and emptied prior to adding yoghurt jars wrapped in towels
Thermo server (wrapped in towel)
Slow cooker
Oven on low temp (no more than 40degrees)

Mummy Martin

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Re: Easy homemade yoghurt

Post by Mummy Martin on Sat Jan 18, 2014 10:41 am

Here is a link to another similar recipe with some great troubleshooting bit at the bottom!
http://www.modernalternativemama.com/blog/2010/12/4/how-to-make-yogurt.html#.Uto9w8tXeSM

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Re: Easy homemade yoghurt

Post by Nathalie T-D on Sat Apr 05, 2014 2:24 am

I used this one with great result.

I used lite milk, 50g of an easyo sachet instead of the 100g milk powder (I wanted to make sure I had a good starter culture - and it was still very creamy). next time i will not add the vanilla either.

http://www.recipecommunity.com.au/basics-recipes/shortcut-vanilla-yoghurt/120311

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