How to make yoghurt

Yoghurt making is very easy. The only obstacle is the initial cost of a large thermos flask. The inspiration for making my own yoghurt came from seeing lots of milk reduced to 10p at the supermarket. They were all just before the best before date, so you could either preserve it by heating it (my colleague used to freeze it, but it tastes gross after thawing), by making rice pudding, custardĀ or other puddings – or by turning it into yoghurt!

How does it work?

You either buy UHT milk or heat ‘normal’ milk to just below simmering point (about 83 degrees celsius). Heat up the UHT milk or cool down the ‘normal milk’ to body temperature (about 37 degrees celsius). Fill the milk into the thermos flask and add a little live yoghurt (e.g. yeo valley) to it. Seal the flask and leave it for about 12 hours. The yoghurt should then be ready for chilling. This should also work for goats’ or sheep’s milk.


5 responses to “How to make yoghurt

  1. Pingback: What to do with lots of milk « Something From Anything

  2. yes, it’s that easy, but sometimes I failled, the milk didn’t came into ‘pudding’ still liquid, any sugestion?

  3. sometimes you can have a bad day where the milk does not want to do what you want it to do. the times where my yoghurt was too liquid i think i either did not put enough yoghurt culture in (or the yoghurt culture was not ‘strong’ enough) or the temperature was not right. that’s my suggestion.

    i looked the problem up in a library book just to make sure, and it suggested the same as well as the chance that there could still be remains of washing up liquid in the flask or bowl. this will kill off yoghurt bacteria. other explanations could be: antibiotics in the milk (if the animal has been treated with them) or that the milk’s protein content is too low (this seems to be found predominantly with goats’ milk). hope that helps!

  4. Pingback: crockpot fodder « do not feed the students

  5. Pingback: milk-braised chicken with lemon, cinnamon & sage « the bruised human

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