HOME MADE YOGHURT
RECIPE FOR NOVEMBER/DECEMBER
HOME MADE YOGHURT
Batch size: 1 or 2 litres of milk
Milk can be whole, partially skimmed, skim milk, re-constituted skim milk or raw milk
Warm milk up to 82 C and hold it for 10-15 mn at this temperature. Add 1 Tsp of skim milk powder for each litre of milk and whisk thoroughly into warm milk. If using re-constituted skim milk powder, use 300 ml of powder for each litre of water.
allow milk to cool to 54 C, then add 5 grams of yoghurt starter culture for each litre of milk. Whisk culture thoroughly into the milk.
Pour into yogotherm incubator and allow to set for a minimum of four to six hrs or until it has set. Place the incubator in a warm location for incubation period.
There are 2 yoghurt cultures available at Glengarry Cheesemaking and Dairy Supply:
# The Bulgarian style, which is a thick and smooth textured yoghurt.
# The Natural plain yoghurt, which is not as thick, more pouring style of yoghurt.
These cultures can be re-cultured for several batches to follow when used at at rate of 10% by volume. For example, for 1 litre of milk to be used in yoghurt making, hold back 100 ml from the previous batch and you will have a good set.