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Making Yoghurt
Ingredients
- Full Cream Milk
- Dessert spoon worth of yoghurt as a seed
Method
- Bring milk to 80 degrees in a saucepan. If you want thicker yoghurt, keep it at 80 degrees for 10-20 minutes.
- Fill a sink with water and put the saucepan in the water to cool it down to 40 degrees.
- Add yoghurt to warm milk and stir to combine.
- Pour boiling water over the yoghurt container and lid to sterilise it.
- Pour milk/yoghurt mixture into yoghurt container.
- Keep yoghurt warm for ~12 hours using a hot box (basket full of blankets/sleeping bags) or a yoghurt maker full of boiling water.
Largely lifted from Good Life Permaculture's YouTube Channel
https://www.youtube.com/watch?v=i-PUAFN1eqg
Greek Yoghurt
Yields about 1/3 of the volume of natural yoghurt used.
- Keep the milk at 80 degrees for 20 minutes and then make natural yoghurt like normal
- Chill yoghurt for an hour or two
- Pour yoghurt into a sieve lined with a clean tea towel and set over a bowl for ~2 hours
- Transfer yoghurt back in to a container.
Tags
#fermentation #yoghurt #recipe