Prep 30 mins
Cook 8 hrs
The creamy consistency and taste iS amazing when you're used to store bought. All milk types work, including powdered non-fat. Substitute in many recipes and it keeps refrigated for several weeks. Easily halved if you don't want two liters.
- Homemade Yoghurt.
- Makes two quarts/liters.
- A thermometer for liquids.
- A batch jar, or dishwasher-safe plastic container, with lid.
- 2 U.S. quarts/2 liters milk, any kind including powdered (3 cups powder for 2 quarts).
- (2 tsps gelatin optional).
- 4 Tbsps yoghurt for the starter.
- SCALD MILK.
- Pour the milk into a pot to heat until it just comes to a boil, about two minutes (82C/180F).
- Let cool down in cold water to about 45C/112°F To measure properly stir the milk, then leave the thermometer in about 30 seconds.
- BATCH JAR.
- Prerinse with boiling water.
- Add the yoghurt starter to the cooled milk and mix well until completely dissolved.
- Pour into the batch jar and cap.
- The yoghurt bacteria, like yeast, is a live organism, to be kept warm and out of drafts.
- I've used a small foam cooler, an insulated drinks cooler, a thick old small quilt successfully.
- Let stand, wrapped, until it curdles, usually about 3 - 5 hours.
- Just put it in (no stirring needed) for about 8 hours before serving.
- Keeps about 3 - 4 weeks.
- The creamy consistency and taste is amazing when you're used to store-bought.
- Save 4 Tbsps for the next starter batch.
- Add whatever you fancy to eat--fruit, honey, crumbles, cereals. My family used to go through a whole batch in a couple of days.
- I substitute it in many recipes that call for mayonnaise, sour cream, creme fraiche, salad dressing (adding a squeeze of lemon and herbs).
- A friend commented she now has yoghurt coming out the wazoo but she's trying it for frozen yoghurt to take to work.
- I've never tried microwaving to scald the milk but then, back when, I didn't have a microwave either.
- Do NOT use Imperial Measure!
I make my own from Creamo (1/2 & 1/2)basically as you describe. Yum! I warm the milk/cream in the micro and let it incubate in there after I stir in the yoghurt. Be sure that the yoghurt you use for a starter is plain/natural...NO preservatives or gelatin added.