Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the “full cream” version.
You will need the following items
• A yoghurt maker, or a jar large enough to hold one litre of milk
• A stainless steel pot, or glass jug if planning to heat the milk in a microwave
• Dairy thermometer
• Container to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker
• 1 Litre of full cream milk
• 1/3 cup powdered milk
• 2 or 3 drops of calcium chloride (optional)
• 1 dose of Yoghurt starter culture (sachet contains 80-100 doses/1 litre milk) such as Sacco Lyofast 450B
- Place 1 litre of milk in a stainless steel pot on the stove and add the powdered milk, mixing well to ensure it is fully dissolved.
- (The use of powdered milk is optional, although the yoghurt will not be as thick.)
- You can now also add two or three drops of calcium chloride which gives you an even thicker yoghurt ( this step is optional)
- Heat the milk to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can also heat the milk in a glass jug in the microwave. You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug
- Once your milk has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL
- Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours
- A yoghurt maker will have directions on maintaining the heat. The only change required here is that with Easi-Yo system do not fill the external container too high with boiling water, as you do not want direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.
- If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.
- To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done
- Chill for a few hours, then mix in fruit, jam, or even trail mix when serving the yoghurt or eat plain, over homemade apple pie or anything that takes your fancy
- You can also add a probiotic culture if you wish.