Homemade yoghurt

Nothing beats homemade yoghurt, well maybe some of the organic flavoured yoghurts come close.

After making a few dud batches of yoghurt, I decided that a break was in order. This week I made my first batch in months, I don't know what I did but this is the best yoghurt I've ever made. Thick and creamy with a bit of tartness, it even has soft peaks forming when I spoon it into a bowl.


Fingers crossed I can replicate my success as I would love to make some quark with my next batch.

The method I use is very simple

1L of milk (I use pasturised local milk from Maleny or Kingaroy)
1/2 cup of gelatin free natural yoghurt (ideally keep some from your last batch)
1/2 cup of milk powder.

• Pour the milk into a saucepan, whisk in the powdered milk then gently heat until 80C or when bubbles start forming around the edge of the saucepan.
  
• Remove from the heat and allow to cool to 45C or until you can leave a clean finger in the milk for 10 seconds.
  
• Whilst the milk is cooling, say about 10 minutes before it reaches 45C, heat a large thermos with hot water for 10 minutes.
  
• Once the milk is cool enough add the natural yoghurt and mix well to combine, pour into the thermos, secure the lid and leave for at least 12 hours. I think the last lot sat for about 16 hours.
• I mix the yoghurt in a bowl before pouring it into clean jars, allow to chill about 4 hours before using.

I found this method in the Reader's Digest 'Kitchen Handbook' and on the Down to Earth Forum .

Hope you have a lovely day
Cheers
Lisa