Ingredients

1 - 2L Milk

500ml Cream (optional)

Yoghurt starter culture

Instructions:

Measure the appropriate quantity of milk to fill your yogurt maker and pour into a clean saucepan.
Heat and hold the milk just before boiling.
Cover the milk and let it cool to below 42°C / 42°C. (For a more rapid cooling time place the saucepan in a sink of cool water.)
Add the starter culture and gently stir in. Try to avoid making bubbles.
Pour the milk into the yogurt maker and put the lid firmly on. Then place in the yogurt maker base and fill the base with water to the fill line. Place yogurt maker lid on and you are ready to begin fermentation.
Set the time and temperature. 38°C for 24-26 hours.
Once fermentation is complete, transfer yogurt to a glass container such as a wide mouth mason jar and place in the fridge for at least 8 hours to set.

Why do you have to heat milk to make yogurt

If using store bought pasteurized milk, you will first need to heat the milk to 100°C to kill any pathogens that may have grown since its commercial pasteurization.

How to introduce Homemade yogurt

Start with 1 teaspoon per day.

Slowly increase to 1-2 cups per day.

Note: Yoghurt is a high protein dairy that can be a bit more challenging to tolerate than cultured butter and homemade sour cream.

Ingredients

24hr Fermented Yoghurt

Ingredients Directions