Making Yoghurt at Home
- Bring one litre of milk to the simmer stage and remove from heat. Stir often to prevent scorching and sticking to the bottom of the pot. You can use skim, 1%, 2% or whole milk, (goat milk is another option). The higher the fat the better the taste.
- Cover and cool until it has reached room temperature or below (may be placed in refrigerator to hasten cooling). It is very important that you allow the temperature to drop sufficiently or you will kill the bacterial culture you are now ready to introduce.
- Remove about one half cup cooled milk and make a paste with one-quarter cup of good quality commercial plain yoghurt. Always use commercial yoghurt as a “starter.”
- Mix paste with remainder of the cooled milk and stir thoroughly.
- Using a 60 watt bulb, turn light in oven on (this will keep oven at approx 110° C), cover pot and put into oven, leave for minimum 24 hours or more (the longer the better).
- Remove and refrigerate.
Extra Notes: There are all sorts of scientific info about it, like that it becomes lactose free, but the most important point is that it just works because of all the wonderful bacteria that has grown!
Once this process is completed you can also make a cream cheese/ Greek yoghurt type consistency by straining it through a cheesecloth and colander, (into a bowl). eLifestyle adds a little honey as it becomes very tart, but you could probably even use an artificial sweetener.