METHOD
- Wash your hands.
- Place the smaller 1.5L container inside the larger one, as shown in the diagram below.
- If you are using a packet of the preparation used in the commercial home-made yoghurt makers mix this according to the directions on the packet with water that has been boiled and left to cool to room temperature. Place this inside the inner 1.5L container and put the lid on.
If you are using a starter culture, mix up about a litre of powdered milk according to the directions on the packet using water that has been boiled and left to cool to room temperature. For a thicker yoghurt add more milk powder, about 20% more will give you a thick creamy European style yoghurt. Mix in your culture. Place this inside the inner 1.5L container and put the lid on.
- Fill the space between the larger container and the smaller one with boiling water until the smaller container just starts to float and put the lid on. Place this in a warm spot or, if you live in a cold climate, wrap a thick towel around it to insulate it.
- After three hours, check your yoghurt. If it has thickened then it is finished. If not, empty the water from the larger container and re-fill it with boiling water, then check again in another three hours. In very cold environments it may be necessary to repeat this a third time.
- If after a third try your yoghurt still hasn't thickened then see
the WHAT WENT WRONG ? Page.
- That is all there is to it. You can mix the watery whey into the yoghurt or attempt to separate it - try both ways, see which taste you prefer.
- It is now ready to place in containers and store in the refrigerator. Remember Once you've made your yoghurt, keep 100ml (200ml the first time) in a separate jar in the refrigerator and use this as the starter culture the next time you make yoghurt.
|
