- Thermometer and Pot (or Thermomix)
- Yogurt maker or Insulated Container
- 2L Full Cream Milk
- 1/2 to 1 cup of pot set yogurt (Eg. Jelna) or yogurt from previous batch
- Slowly stir and gently heat milk to 80 Deg C (Thermomix - speed 2-3 for 15 min)
- Allow to cool to 37 Dec C (Thermomix - place jug in fridge for about 45 min, check temperature by placing back on base to see where it is at.)
- If cooled in the fridge it may have a thin film of skin on top, just use a clean spoon to take it off. I left it on for a long time but can leave small pieces through the yogurt.
- Add yogurt and stir in slowly to mix, be gentle with the culture (Thermomix - 10sec, slow speed).
- Now mix a little more with a whisk and add to yogurt maker (Thermomix - Mix for 10min at 37 Deg C on speed 2-3).
- Please note you may need to follow your yogurt maker instructions as they may all be a little different to mine below.
- Mixture can now be added to electric yogurt maker and I leave this one to ferment for 24 hrs as it will hold a consistent temperature for that time. However I only ferment the yogurt in the insulated stainless steel dish for 8-10 hours, as this is the time it can hold a consistent temperature. Lately I have been sitting the stainless steel dish on my electric yogurt maker and covering with a microfiber cloth and tea towel. I had a few batches a while ago not maintain their temperature so this helps to keep it warm and consistent.
- Once fermented, take a peek under the lid and give it a little wobble to check it has set (the part I wait for each time, and gives me joy each time it works), place in the fridge to cool, it will continue to ferment while it cools. I usually leave it for 8-10 hrs in the fridge before using.
- On first use - KEEP 1 Cup of Yogurt (STARTER) in a clean sealed dish at the back of the fridge for your next batch. Then store the rest in small or large jars.
- The yogurt is now ready to ENJOY!!! It maybe a little more runny then you are use too but small price to pay I think when it still tastes great.
- Stain through muslin cloth/nut milk bag and thicken the yogurt. Keep the whey that is in the bowl for smoothies.
- Add vanilla essence/powder/paste to the jar, it gets better the longer it sits.
- Serve with fruit and/or nuts/seeds
- Serve with maple syrup or honey
- My kids love it with
- Maple syrup and Nutra Organics Superfoods for Kids - Berry Choc Chunk
- Banana and Chocolate sauce (melt dark chocolate and coconut oil together and mix)
- Tzatziki dip
- In smoothies
- In recipes that call for sour cream
- Please use your instincts, do not use a starter if it has changed colour (grown mold). This has only happened to me after about 3 weeks, usually if we have been away on holidays. So I just buy a new pot set yogurt and start again. You can freeze batches of your starter, but will need to remember to defrost them in the fridge before you use them.
- I have never had a batch go off, but I have had a the odd batch not ferment (stay runny like milk, when I do the wobble check) and could have been because:
- the room temperature was colder than usual, none consistent temperature.
- starter had been re-fermented too many times so its strength had reduced and couldn't ferment enough
- not enough starter
- Accidentally put in 80 Deg C for step 5 and cooked the yogurt culture...I may have been doing too much multi tasking when this occurred.
- If you can please try the 24 hour yogurt, I always thought it would be way to sour and it really isn't but it is much easier on the gut. My kids don't notice the difference.
- I find it easiest to make in the morning then its ready for the fridge by night or to make at night then it is ready for the fridge in the morning.
I think that is everything I have to say about Yogurt, any questions please just let me know. I'd love to hear how you go if you try it. I'll be posting the finished product images on Facebook.
Happy Fermenting and Warmest Wishes