Delicious Homemade Yoghurt

With our Yoghurt Culture you can make the yoghurt you want,

• a Greek style really thick yoghurt,
• a quick convenient yoghurt, using UHT milk,
• or even an ultra simple water and milk powder based yoghurt.

• You can also make soy yoghurt.

Mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

You can also add a Pro-biotic culture if you wish.

Making Really Thick Yoghurt (top of page) Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever .... no preservatives or additives. You will need the following items. A yoghurt maker, or a jar large enough to hold one litre of milk. A stainless steel pot, or glass jug if planning to heat the milk in a microwave. Dairy thermometer. An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker. Your Ingredients 1 Litre of full cream milk 1/3 cup powdered milk 2 or 3 drops of Calcium Chloride -- Optional 1/100 of the sachet of Yoghurt Starter Culture. Directions Place 1 litre of milk in a stainless steel pot on the stove and add the powdered milk, mixing well to ensure it is fully dissolved. You can now also add two or three drops of Calcium Chloride ... this gives you an even thicker yoghurt, this step is optional. Heat the milk to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can also heat the milk in a glass jug in the microwave. You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug. Once your milk has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, do not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

Quick Convenient "UHT" Yoghurt (top of page) Your Ingredients 1 Litre UHT milk 1/3 cup powdered milk 2 or 3 drops of Calcium Chloride -- Optional 1/100 of the sachet of Yoghurt Starter Culture. Directions Place 1 litre of UHT milk in a stainless steel pot on the stove and add the powdered milk, mixing well to ensure it is fully dissolved. You can now also add two or three drops of Calcium Chloride ... this gives you an even thicker yoghurt, this step is optional. Heat the milk to 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, do not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

Ultra Convenient Milk Powder Based Yoghurt Using The EasiYo Cannister System (top of page) Your Ingredients 1 Litre water 165 gm powdered milk 1/100 of the sachet of Yoghurt Starter Culture. Directions Place 1 litre of water in the EasiYo internal cannister and add the 165 gm powdered milk, mixing well to ensure it is fully dissolved. Add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Boil a jug of water, and pour into the EasiYo external "thermos" cannister up to the top of the red baffle, as per original EasiYo instructions. Place the internal cannister into the "thermos" cannister, close up and leave overnight. Please Note :-   The first few times you use this method I recommend leaving the culture out, till now, and test the temperature in the cannister 15 to 20 mins after being placed into the "thermos". The culture is damaged by temperatures of 45° C and above, but needs to reach 40° C for optimum growth. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.