Heirloom yoghurt

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I have been making my own yoghurt for a few months, 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

Directions

  • Heat the milk to about 80 deg C
  • Let it simmer at 80 for about 20 minutes (the longer you leave it. the thicker it gets)
  • Cool it to about 45 deg C (I put a few ice-bricks in water in the sink and drop the put 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 evening and leave it overnight in a coolerbox fIlled with blankets)
  • After a few hours it should be thick and ready to eat – pop it into the fridge

That’s it – enjoy

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Heating the milk

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Chilling the milk (note the ice-bricks)

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Getting ready to incubate overnight

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All wrapped up

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