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Thick, creamy, delicious! :D
Yes. You need yogurt to make yogurt. But the thing in that you only need a bit of yogurt. (e.g. 2-3 tsps for 1/2 litre.) So thats why I didn't add the amount of stuff.
BUT the more yogurt you add in, the lesser the waiting time.
LOL, you actually need dried yogurt bacteria to make yogurt, but since I have no clue how lay my hands on them, this works as well. Probably even cheaper, I guess.
You may want to add in the following to your yogurt:
Sugar ------------> Because plain yogurt is so sour!!
Flavourings --------> For the flavour!!
Milk Powder (recommended if you are using low fat milk) ----------> To make it thicker and creamier
P.S. You can make Greek yogurt using this method without a cheesecloth.
(As I'm typing I'm waiting for my No.5 to ferment LOL)
Tags
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Lauren D. favorited Make Yogurt/ Greek Yogurt
03 Jun 03:24
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cristinakilljoyway favorited Make Yogurt/ Greek Yogurt
10 Feb 18:56
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Len favorited Make Yogurt/ Greek Yogurt
24 Aug 00:26
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Step 1
Boil the milk using a double boiler or 'bowl over the pot', stirring occasionally.
You know its done when its 75 degrees celcius
OR
the water in the pot starts boiling and you can see the steam escaping. -
Step 2
Wait for it to cool 'till about 35 degrees celcius OR its slightly cooler than how you want your bowl of soup to be and add in the yogurt
When waiting you can add in yr sugar, milk powder and flavourings. Remember to stir.
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Step 3
Place it into your container checking occasionally, until its the thickness you want it to be.
(It'll take quite a few hours)DO NOT PUT THE CONTAINER INTO THE FRIDGE.
If making greek yogurt, it'll be ok when there's a layer of liquid floating on top. Scoop out the liquid.
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Step 4
Put it in the fridge till the whole things chilled and you're done! ;D
I normally add in some milk powder in mine and it thickens the yogurt up so it becomes creamier than the store-bought stuff. But i don't normally freeze a part of it. I just use the bottom remainder of whats left in my yogurt container.
Yeah
I normally add in some milk powder in mine and it thickens the yogurt up so it becomes creamier than the store-bought stuff. But i don't normally freeze a part of it. I just use the bottom remainder of whats left in my yogurt container.
Yeah
Also, don't expect it to be as solid/thick as the store bought stuff, they usually add things to thicken it up. Some brands of the store bought stuff don't work for providing the bacteria.
When you add the bacteria you want to not have the milk too hot or it will kill the bacteria. The bacteria also don't work at cool temperatures, that's why you don't put it in the fridge, i live in a cooler location, so I usually keep mine in a cooler with warm water, changing the water every once in a while usually for about 10 hours.