Making yoghurt at home will save you money. You will be able to take home made yoghurt any time you want and also experiment with different flavourings and toppings.
Making your own yoghurt gives you control over what goes into your yoghurt. You can make sure that only the healthiest ingredients go into your yoghurt
1. One litre of milk (will make 4 cups)
2. 2 tablespoons Plain Natural yoghurt (to act a culture)
3. Flavourings and toppings such as jam, honey, fresh or dried fruit, garlic, herbs, etc (optional)Equipment
1. Flask to act as incubator
2. Sufuria (to boil the milk)Procedure
Clean all the tools (sufuria, spoon, flask)
Boil the milk in the sufuria
Wait for the milk to cool. I don’t have a thermometer, so I let it cool to warm (to a temperature to which when I pour the milk on my hand without burning). The milk should not be cold. The warm milk helps propagate the bacteria in the culture. If it’s too hot it will kill the bacteria
Mix the milk with the 2 tablespoons of natural plain yoghurt
Pour the milk in the flask and let it sit (without disturbance) for 6 hours (I let mine sit overnight). The yoghurt will be ready in the morning
Mix with your favourite flavourings (optional)
Pour the yoghurt to refrigerator-safe containers and let it cool in the refrigerator (do not freeze). Yoghurt tastes better when cold.