How do you make yoghurt?!
How do you make yoghurt?
making it for a joint friends party.
Answers:
It's quite easy to make yoghurt at home, using either a special appliance or using a wide-necked vacuum flask. The best results are obtained if you use UHT or sterilised milk. Whole milk gives the best result, the yoghurt becoming progressively thinner, the lower the fat content of the milk. If you do use fresh pasteurised milk, choose homogenised. Pasteurised milk must be boiled first, covered and allowd to cool to 42C (106F).
Heat about a pint of milk, less 2 tbsp, to 42C (106F), approximately blood heat. Blend the reserved milk with a tablespoon of natural yoghurt until smooth and then stir into the warm milk. Pour into a pre-warmed, wide-necked flask and leave for 6-8 hours until slightly thickened. At this stage it won't look as thick as the sort you usually buy from the shops. Turn the yoghurt into a bowl, stand the bowl in cold water and whisk the yoghurt until cool. Cover the bowl, place in a refrigerator and leave for a further 4-6 hours. During this time it will thicken up. Serve either plain or flavoured. When adding a fruity flavour, add as little juice as you can because the more juice you add, the runner the yoghurt will become. it will keep for up to a week in the fridge
Warm the milk and put half tsp of thick curd and after 5 hours it is ready.
Warm fresh milk to blood temperature in a sauce pan. Decant into a warmed wide mouthed flask and add a table spoon of ready made plain yoghurt. Stir and place the lid on and leave for a couple of days. The longer you leave it the stronger the flavour becomes.
To make more you repeat the process and use the table spoon of yoghurt from your previous batch.
If you heat milk to blood temperature and put it in a warm thermos flask with a spoonful of live (not pasteurised or flavoured) yogurt and then leave it over night, you will get a reasonable version of your own yogurt in the morning.