Now I know this is not such a new thing and many people make yoghurt at home, but I’m not talking about those Easy-Yo sachets you can buy at K-Mart /Big W – I’m talking about proper yoghurt.
Traditional yoghurt can be made simply by mixing milk, some skim milk powder and a culture of some sort.
Some people opt to use a spoonful of fresh natural yoghurt (unflavoured) as the culture and you can use your normal household milk in the fridge.
Using your own milk you need to raise the temp to scald it – this essentially kills any nasties living in there, to cut a corner I choose to use long-life UHT milk. It has already been treated with heat and it therefore cuts this step out.
I started making yoghurt with some natural yoghurt as the culture but after a while and wanting consistent results I now use a proper yoghurt culture which I purchase from Cheeselinks in Melbourne
The Recipe and Instructions
- 1 L UHT Milk (can use fresh but it needs to be scalded first)
- 4 tbsp Skim Milk Powder
- 2 tbsp Live Yoghurt (must be live and freshest available)
- Flavouring if required (sugar, syrups, powders etc)
Alternatively you can use a specific yoghurt culture available from cheese supply shops such as http://www.cheeselinks.com.au. I use a proper culture as I find the live yoghurt option to make quite a tart yoghurt.
Mix all ingredients together and place into a container (Jalna yogurt containers are perfect).
Keep the yoghurt at about 40deg for approx 6-8 hours until firm. It will not be completely firm but should not be a runny milk consistency.
Place into fridge once complete and allow to cool.
Add fresh fruit etc prior to serving and eat as soon as possible, but it should remain good for a couple of weeks.
For the incubation period there are several ways to achieve this. I started using an esky with warm water up until about the necks of the containers and each hour checked the temp and adjusted it if needed.
Always wanting to tinker and find easier ways to get things done I then realised I had a thermal-electric hot/cold esky in the garage. That teamed up with a Fridgemate temp controller has created the perfect device to make yoghurt. I simply set what temp I want it at, turn it on and the fridgemate cycles power to the esky to keep it at the selected temp.
Another method is to also use the Easy-Yo or similar brand thermos type containers.
Whichever way you make it, the yoghurt turns out very creamy and a pleasure to eat, whats better is that it doesn’t have also those other additives you get in most commercial yoghurts these days such as gelatin to help it set and become creamy – this method does this naturally.
Go ahead, try it out. You won’t be disappointed.