Making yoghurt on a bench top
Making yoghurt at home in a sustainable way is a joy and saves money. Imagine the number of yoghurt pots that you have wasted through the years! I started making yoghurt with easy-yo and then when I moved to Asia I used a chinese version of easy-yo. However with experimentation I have discovered a way that does not require anything you don't already have! My method is a so simple that anyone could follow it.
A Glass Jar
Milk (full fat or low fat or skim) pasturised or UHT
A tablespoon of plain yogurt/per 500mls of milk
1. Work out the volume of your jar
2. Clean the jar with boiling water and clean the spoon you will use with boiling water also
3. Place milk into jar
4. Add the appropriate amount of yoghurt
5. Make sure that yoghurt is stirred in properly, there should be no "lumps" of yogurt.
6. Leave on the bench ( 30-33oC) for around 12 hrs. I live in the tropics so this is my room temperature. If it is winter or cold where you are place near a boiler or heater
7. The yogurt is done when it reaches a custard like consistancy
8. Place in fridge until ready to use. This yoghurt will be fine in the fridge for up to two weeks
Tips and troubleshooting:
- Use glass containers as they are easy to clean
- Make sure all your items are clean and washed with boiling water before you start
- Start with a yoghurt that you like. This method works better if it plain yoghurt
- If your yoghurt starts to become very sour, start with a new culture or decrease the bench time
- If your yogurt tastes "off", bitter or fizzy you have cultured the wrong bacteria you need to start again DO NOT EAT it
- Create compotes of fruit to sweeten your yoghurt
- If you are using "raw" milk or unpasturised milk you need to bring the milk almost to the boil to kill any pathogenic bacteria before you introduce the yoghurt starter. Allow it to cool before you add the starter
- Dont eat yogurt from the fridge that has grown mould or changed colour! start again
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