Yoghurt making advice

[Big Al]

Hi Sera,

You need to heat up the milk to about 180-185F/82-85C, stirring it frequently so it doesn't burn on the bottom of the pan. This kills off any bacteria. Then take it off the heat and allow it to cool to 105-110F/40-43C ish. Have some shop-bought live yogurt in the bottom of a tub (about 100ml per pint of milk), and carefully pour the warm milk on top. Cover it and keep it warm at about 105-110f/40-49C for 5 or 6 hours. When it's done (taste it, you'll know) put it in the fridge to keep cool. You can either use a little bit from the end of that batch to start off your next batch, or you can do like me, take a bit while it's fresh and put it in the freezer. I figure that way there's less chance of contaminating your starter.

I've no idea how it compares nutritionally, but OH reckons he feels good when he's had some of my home-made yoghurt every day for a while. He never used to eat yoghurt before I started making it. So yes, I do believe it does the same.

To keep it warm for the 5-6 hours bung it in a thermos flask. i leave mine overnight. Then if you want sweet yog add sugar or fruit. plain yog just eat.

[Sprinter]

Hi,
thought it was time to stop lurking and make a post, I make home made yoghurt and really enjoy it.

The only difference is i have a home made incubator that i use for hatching eggs and i can get that up to 50 degrees so i use that to incubate the yoghurt, as the link below states a coolbox with 55 degree water also works and just drop your jars into that

The cheese link
http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html

The Yoghurt link
http://biology.clc.uc.edu/Fankhauser/Ch ... RT2000.htm

Enjoy as its easy and tastes great