Why make your own yoghurt you might ask. Well
- It tastes better
- It’s better for you (no preservatives, sugar or chemicals added)
- It’s less expensive
- You control what goes into it.
Your will need
- 4 liters/ a gallon of milk (1 gallon of milk=1 gallon of yoghurt. You can change this depending on how much yoghurt you want to make)
- 1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture — most yoghurt at the store does.
- 2 large pots (one has to be bigger than the other to make a type of double boiler. The larger pot should have a lid)
- I plastic or metal spoon
- A candy thermometer
– Put the milk into the smaller pot and put the thermometer at the rim of the pot. Boil the milk to 1850 but if you do not have one, your milk will have reached the desired when it forms a film at the top and begins to froth like a late. Stir frequently
– Cool the milk down to 1100 . You can let it cool at room temperature or put the put in a sink of water
– Once it gets to 110, add your 3-4 tbsp. spoons of the yoghurt. Stir well to ensure the live yoghurt is well mixed and place in a warm are. You can use a heating pad. Or I just place mine in a warm oven switched OFF and leave it for about 6-7 hrs.
– After 7 hrs. Stir your yoghurt well. Note- there will be a cheesy smell and a greenish liquid on top. Have no fear.
– Portion out your yoghurt into containers with lids. Cover them and chill overnight. Refrigerating will thicken the yoghurt and this can keep for up to 10 days.
Is it worth going through all the trouble. absolutely. This is great for breakfast or a snack.