19
Dec
When it reaches the temperature remove it from the heat and stir about 250ml of the milk into the natural yoghurt until thoroughly blended. 2 tablespoons plain yogurt with live active cultures.
Furthermore high temperature heating alters the protein molecules in milk making them more likely to coagulate and to produce nice thick yogurt.
Making yogurt at home uk. Place the milk in a saucepan and heat until a thermometer reads 80c do not let it boil. Take it off the heat and stir in the milk powder. When the temperature drops to 45c stir in the yogurt.
Cool until the temperature has dropped to 45 degrees c. When it reaches the temperature remove it from the heat and stir about 250ml of the milk into the natural yoghurt until thoroughly blended. Stir this mixture back into the pan of milk.
Pour the milk mixture into warm glass jars to within 1cm of the rims. How to make yogurt at home. To make yogurt you need two ingredients milk and a yogurt starter plus some basic kitchen equipment and utensils.
Milk for making yogurt. Yogurt can be made with a number of different types of milk but the best milk for making yogurt is a milk that you like the flavour of. For example if you don t like the flavour of goat s milk then don t use it as the flavour of the milk will still remain in the yogurt.
Now that we ve covered the basic principles here s a step by step guide to making yogurt. How to make yogurt. 2 quarts pasteurized whole milk.
2 tablespoons plain yogurt with live active cultures. Large canning jars with lids freshly cleaned. Bring milk to a boil in a thick bottomed pot.
Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk you can go ahead and stir whisk in the yogurt. Cover and leave at room temperature for 6 8 hours.
To make yogurt in a machine that has seven 6 ounce containers you will need 42 ounces 5 1 4 cups of milk whole or 2 percent milk work best and 6 ounces of plain yogurt containing live active cultures. It is very important to use fresh plain unflavored yogurt and the freshest best quality milk you can find. Cover the dutch oven and place the whole pot in a turned off oven turn on the oven light or wrap the pot in towels to keep the milk warm as it sets ideally around 110 f though some variance is fine.
You can also make the yogurt in a dehydrator left at 110 f or using a yogurt maker. Wait for the yogurt to set. Bring the milk and cream up to 46c or as near to that as you can then whisk in the milk powder till it has dissolved.
Pour into the yogurt and stir then tip into a spotlessly clean warm bowl. Namsta aunty thx for your recpie. There are two ways to make yoghurt creamier.
1 with 3 cups of milk use 1 cup of half half milk or 2 boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt. This is also thought to improve the texture of home made yogurt as it helps destroy any remaining competing bacteria thus allowing the probiotic cultures prosper and thicken the yogurt. Furthermore high temperature heating alters the protein molecules in milk making them more likely to coagulate and to produce nice thick yogurt.