1 litre (2 pt) milk
30 ml (2 tbsp) unfavoured commercial yoghurt at room temperature
30 ml (2 tbsp) unfavoured commercial yoghurt at room temperature
method
1. Yoghurt can be made in any sterile container with a tightly fitting lid inside any sort of incubator, such as an oven with the pilot light on or a styrofoam box, but because the secret of successful yoghurt-making is a constant lukewarm temperature, it is best to use a special yoghurt maker.
2. Don't put incubating yoghurt near a heat source regulated by a thermostat that switches on and off.
3. Use 30 ml (2 tbsp) of the home-made yoghurt to start the next batch.
4. The cost of making yoghurt at home is minimal and the method is easy.
5. Scald the milk. Heat it until it is ready to boil.
6. Just before boiling point, remove the pan from the heat and allow to cool until lukewarm.
7. Test by dripping a little milk on your wrist. It should feel warm, not hot.
8. Put the yoghurt in the chosen container and stir in a little milk until smooth.
9. Now stir in the remaining milk.
10. Cover and place container in the incubator.
11. Be careful not to disturb the yoghurt for about 4 hours.
12. When the consistency is right, chill in the fridge to set before using.
2. Don't put incubating yoghurt near a heat source regulated by a thermostat that switches on and off.
3. Use 30 ml (2 tbsp) of the home-made yoghurt to start the next batch.
4. The cost of making yoghurt at home is minimal and the method is easy.
5. Scald the milk. Heat it until it is ready to boil.
6. Just before boiling point, remove the pan from the heat and allow to cool until lukewarm.
7. Test by dripping a little milk on your wrist. It should feel warm, not hot.
8. Put the yoghurt in the chosen container and stir in a little milk until smooth.
9. Now stir in the remaining milk.
10. Cover and place container in the incubator.
11. Be careful not to disturb the yoghurt for about 4 hours.
12. When the consistency is right, chill in the fridge to set before using.
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