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Natural yoghurt
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Prep Time:
10 minutes
Cook Time:
480 minutes
Total Time:
490 minutes
Ingredients:
  • 1L (4 cups) full-cream milk
  • 40g (1/3 cup) full-cream milk powder
  • 90g (1/3 cup) full-cream natural yoghurt, with live cultures
Instructions:
  • Fill the sink halfway with cold water and put the milk and milk powder in a medium saucepan. Whisk to combine and set aside 125ml (1/2 cup) of the mixture. Heat the rest over medium-high heat until it boils, then remove from heat. Place the saucepan in the sink with cold water and stir occasionally for 15-20 minutes or until a thermometer reads 43°C. This heating process helps the milk set and eliminates any unwanted bacteria. Make sure the mixture is not too hot to preserve the live cultures in the yoghurt.
  • Combine the reserved milk mixture and yoghurt in a small bowl, ensuring a smooth consistency. Pour the mixture into the prepared yoghurt maker container and seal with the lid.
  • Push the baffle all the way down inside the yogurt maker. Fill the yogurt maker with boiling water up to the top line of the baffle. Put the jar containing the yogurt mixture in place and seal the lid shut.
  • Allow the yogurt to set overnight, then remove any excess whey by gently draining it. Chill the yogurt in the fridge for 3-4 hours until slightly firm.
  • To achieve a creamier yogurt, whisk it until smooth before chilling. For a thicker yogurt, line a sieve with wet muslin, add yogurt, cover, and refrigerate for 2-3 hours to strain out excess whey.

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