The starter
The equipment
NOTE All equipment should be sterile i use boiling water.
Pour the milk into a large glass, microwave-safe bowl. or a large saucepan with plenty of surface area [ for cooling down ]
Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 84 to 95 degrees Celsius
or on a hotplate in the large saucepan
## hold temp for 5 minutes this kills all bugs
Filter through a drainer to remove any lumps
While heating place boiling water in the container that the yogurt will set in this kills the bugs
Remove the milk and let it cool to 44-46 degrees Celsius. This process can be sped up by using an ice water bath or sink this is where the big saucepan comes into play keep stirring to cool.
Pour 1 cup of the milk into a small glass. Add the yogurt starter on top and thoroughly mix it in.
Pour the small glass of milk back into the large bowl or por and stir to combine.
Fill the glass jars of an electric yogurt maker. Set the timer for 7-9 hours.
if using an EasiYo maker this will take 11-12 hours. Keep this warm { I use an insulated bag and wrap it up in a towel it is still warm after 12 hours}.
The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
Once the incubation is complete, remove the container and refrigerate.
After it has cooled save some in the sterilised container and refrigerate, this is the starter for the next batch
Ingredients
Directions
The starter
The equipment
NOTE All equipment should be sterile i use boiling water.
Pour the milk into a large glass, microwave-safe bowl. or a large saucepan with plenty of surface area [ for cooling down ]
Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 84 to 95 degrees Celsius
or on a hotplate in the large saucepan
## hold temp for 5 minutes this kills all bugs
Filter through a drainer to remove any lumps
While heating place boiling water in the container that the yogurt will set in this kills the bugs
Remove the milk and let it cool to 44-46 degrees Celsius. This process can be sped up by using an ice water bath or sink this is where the big saucepan comes into play keep stirring to cool.
Pour 1 cup of the milk into a small glass. Add the yogurt starter on top and thoroughly mix it in.
Pour the small glass of milk back into the large bowl or por and stir to combine.
Fill the glass jars of an electric yogurt maker. Set the timer for 7-9 hours.
if using an EasiYo maker this will take 11-12 hours. Keep this warm { I use an insulated bag and wrap it up in a towel it is still warm after 12 hours}.
The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
Once the incubation is complete, remove the container and refrigerate.
After it has cooled save some in the sterilised container and refrigerate, this is the starter for the next batch