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Yoghurt

Yoghurt

The basic rule to learning how to make yoghurt is to keep an eye on your temperatures. You will need:

⏱ Prep: 10 min ⏱ Cook: 20 min

Ingredients

  • 1 quart milk (all types except UHT or UHP)
  • 1 tbsp sugar (white)
  • 2 tbsp freeze-dried bacteria or yoghurt with live cultures
  • 0 Pinch of salt
  • 0 A working food thermometer

Instructions

  1. In a double boiler, heat the milk and measure the temperature while stirring. Wait until it reaches 85 C or 185 F then remove from heat.

  2. Place the boiler of milk in a bath of cold water so the temperature drops to 43 C or 110 F. While milk cools down, take out the bacteria starter (yoghurt or freeze-dried) and sit in at room temperature.

  3. Stir the bacteria starter into the milk and stir to mix. Pour milk into jars and sit it in a warm place until the temperature goes up to 90-120 F. the easiest method is to turn on the oven to this temperature and turn it off without switching off the light inside the oven. Let your milk rest in the oven for 7 hours.

  4. After several hours, yoghurt should start firming up. Strain the yoghurt through a strainer or cheese cloth, and transfer the firm yoghurt into a strainer or colander for 4-8 hours. Strain until almost all the whey or liquid is gone. Add toppings and serve.