- 5 level tablespoons full fat milk, Or low fat
- 5 heaped tablespoons last batch of yoghurt
1. Pour 2 litres of milk into scalded bowl. (I use full fat, the better the milk the better the yoghurt, however low fat does work well)
2. Heat for 25 mins at speed 2-3 at 90 degrees
3. Remove bowl and allow to cool to 37 degrees, about one hour.
4. When 37 degrees is showing, add about 120ml of last batch of yoghurt (greek is fine as starter)
5. Mix for 10 seconds on speed 3
6. Heat again for 22 minutes at speed 2-3 on 37 degrees
7. Pour gently into scalded Thermoserver ( I use one 2 litre and one small one) You can use jars (I don't like to use plastic) but the Thermoservers work best
8. Put into oven with light on, overnight or at least 6 hours.
9. Put into fridge in the same containers. Wil be very thick at this stage
TIP: I find using the oven light gives much more consistent results, even in summer. I'm sure this is the secret.
Tip 2. Never stir the whey back into the curd, or it will all go runny straight away. Keep pouring off the whey as it forms, adding it to protein drinks (your sons will go for it), to your meusli instead of milk, curries etc. It is packed with protein and should never be thrown out. Removing it also just keeps thickening the yoghurt.
3. To make beautiful cream cheese, simply put a clean teatowel into a sieve over a bowl, and drain a litre or so of yoghurt for a few hours. To make labneh cheese, leave it for 24 hours or so. Throw in some thyme leaves or anything to flavour it.
I buy milk for about $3.00 for 2 litres so this makes incredibly cheap yoghurt
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