Homemade yoghurt recipe
Recipe ingredients:
- 5 cups milk
- 2 tablespoons unflavoured commercial yoghurt at room temperature
Recipe method:
- Scald the milk. Heat it until it is ready to boil.
- Just before boiling point, remove the pan from the heat and allow to cool until lukewarm.
- Test by dripping a little milk on your wrist. It should feel warm, not hot.
- Put the yoghurt in the chosen container and stir in a little milk until smooth.
- Now stir in the remaining milk.
- Cover and place container in the incubator.
- Be careful not to disturb the yoghurt for about 4 hours.
- When the consistency is right, chill in the fridge to set before using.
- Yoghurt can be made in any sterile container with a rightly fitting lid inside any sort of incubator, such as an oven with the pilot light on or a styrofoam box, but because the secret of successful yoghurt making is a constant lukewarm temperature, it is best to use a special yoghurt maker. Do not put incubating yoghurt near a heat source regulated by a thermostat that switches on and off. Use 2 tablespoon of the home made yoghurt to start the next batch. The cost of making yoghurt at home is minimal and the method is easy.
Tags: homemade, yoghurt, recipe, vegetarian, recipes, cooking