I use powdered milk for convenience but you can just use fresh milk. I usually do 2L of water and 3 cups of milk powder (the ratio is normally 750ml water to 1 cup of milk powder).
Here's how I make my yoghurt:
Utensils
- A mini esky - one that will hold the container/s that you will set your yoghurt in without too much room around the edges
- Tea towels - to pack around your yoghurt containers.
- 2 empty Goulburn Valley Fruit containers
- Milton's anti-bacterial solution
- Saucepan
- Stirring spoon
- Measuring jug
- Measuring spoons
- Thremometer (optional)
- 2L Milk
- 5tbs Sugar (you can add more or less to taste)
- 2tbs Vanilla Essence
- 4tbs Yoghurt starter*
If this is the first time you've made yoghurt then find a pot-set yoghurt, or one with live cultures, that you like the taste of. My two favourite ones to use are Barambah Real Mango Yoghurt or Jalna Premium Vanilla Yoghurt.
Method
- Make up the antibacterial solution according to the instructions and sterilise your containers & lids. I fill the containers to the brim and then put the lids on.
- Meanwhile pour the milk into the saucepan.
- Add the sugar and vanilla essence.
- Heat the milk over medium heat until the milk is almost at boiling point and the sugar has dissolved.
You can tell this when the milk starts to froth around the edges of the saucepan and when you stick your finger in you can only hold your finger in for a second or two. It's not a big deal if the milk boils you'll get a skin form as it cools but it won't affect the yoghurt.
If you use a thermometer heat until it is 80C - Leave the milk to cool until blood temperature.
To tell if it is the right temperature you need to be able to hold your finger in the milk for 10-20seconds. This is 40C on a thermometer. - Empty out your sterilised containers (make sure you get most of the water out but you don't need to rinse it)
- Pour the milk into the sterilised containers. I find it easier to transfer the milk to my measuring jug and then pouring into the containers but you can pour directly into the containers if you have better pouring ability than I do.
- Into each container stir in 2 tbs of the yoghurt starter.
- Put the lid on the containers and pack them into your esky.
- Pack the tea towels around the containers to help with insulation.
- Wait. Leave it for 6hrs or longer if you want a thicker yoghurt.
- Voila - you should now have some yummy yoghurt.
I have had a few "fail whale" attempts at making yoghurt but generally haven't had too many issues with this method of yoghurt making.
Happy Yoghurt Making =)