How to make Yogurt

The Milk used in making your yogurt should be very fresh.
Any type of milk is suitable, except for condensed milk, the more cream the milk contains, the sweeter the taste will be.

To obtain a thicker yogurt, you can add about 45 ml of powdered milk for every liter of liquid that you are going to use.

In a pan, bring 1 liter (4 cups) milk slowly to a boil. Let it cool to 43-46°C. (If you have no thermometer, sprinkle a few drops on your wrist; it should feel neither hot nor cold.) Add 30 ml (2 tablespoons) starter from a health food shop or 60 ml (4 tablespoons) unflavored commercial yogurt. Stir thoroughly, cover, and set the milk to incubate for at least 3 hours.

To keep the incubation temperature around 43-46°C, use an electric yogurt maker or set the milk in any warm place, such as the top of a refrigerator. Some people wrap the container in a towel.

Although yogurt can be cultured at a temperature as low as 21 °C, it takes longer to thicken and may acquire a sour taste. Above 46°C, the culturing bacteria are killed.

The yogurt is ready to be refrigerated when it retains the impression of a spoon pressed lightly into its surface.

Your yogurt will be fresh for about 7 day’s.


Author: Johan Bosman

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