I have been making my own yoghurt for a few years, and home-made yoghurt is amazing! It tastes yummy and it is full of really healthy bacteria. If you can get a good culture you can reuse it forever, but you can’t do that with commercial yoghurt. The culture I have is heirloom, which has being going for hundreds of years. You can buy it online, or ask around and you might find somebody who has some to spare (if you’re in Cape Town you’re welcome to get some from me).
I usually make about 2l at a time, which lasts me about a week or so.
You will need
- 2L milk (I perfer full cream)
- 250ml cream (optional)
- About 2 tablespoons yoghurt from the last batch
- A milk thermometer
- Heat the milk to about 80 deg C
- Cool it to about 45 deg C (I put a few ice-bricks in water in the sink and drop the pot into the water. It takes a few minutes to cool that way)
- Add the cream (you don’t have to but it’s yummy with the cream)
- Pour the milk into a couple of glass jars
- Add about a tablespoon of yoghurt from the last batch into each jar
- Wrap up warmly for a few hours (I usually make in the morning and put it in a cooler-box wrapped in an old duvet and leave it for 7 hours)
- After a few hours it should be thick and ready to eat – pop it into the fridge. If it’s still a little thin, put it in the fridge anyway, it will thicken as it cools.
That’s it – enjoy
Heating the milk
Chilling the milk (note the ice-bricks)
Getting ready to incubate
All wrapped up