Finding the price for a decent yogurt rather excessive I found on the internet some recipes
on how to make your own and have based my first attempt on
Permaculture Living Blog Yogurt Recipe
• 1 litre milk
• 5 tablespoons of powdered milk
• 2 tablespoons of fresh yogurt
• Boiling water
• Double boiler (or a mixing bowl over a saucepan containing boiling water)
• Measuring jug (for pouring milk into the thermos)
• Thermos (preferably wide-mouthed)
• Towel (to wrap the thermos)
PROCEDURE FOR HEAT TREATMENT
To each litre of whole milk, mix in 5 spoons of skim milk powder.
Heat to 90°C.
If heating in a saucepan on the stove, stir continually to avoid burning milk on the base of the pan.
Upon reaching 90°C, remove the milk from the heat source, cover and allow cooling to 42 to 44°C.
Note that Starter addition must not be done until the temperature is under 45°C.
If starter is added with the milk too hot then the starter will be killed.
It is wise to mix the starter in well, so that it is evenly distributed throughout the milk.
With a 1.8 litre thermoflask I have used 1.5 litres of milk, 8 spoons of powder milk and 3 well heaped spoons of JALNA Organic Yogurt as starter.
Mixed the powder milk with small amount of milk before mixing it with the rest of milk and taking it to 90ºC in a “double boiler”.
Mixed the starter with some cooled down to 45ºC milk before adding it to the rest of the milk and putting it into the thermoflask for the night.
The rest of “Jalna” starter was divided into the same amount lots in small zipbags and frozen for next use.
In the morning I have spooned the yogurt into sterilized yogurt containers and put them in the fridge to set.
The resulting yogurt was surprisingly pleasant, even if a bit tangy.
My second attempt was exactly the same but with a “defrozen” starter and the yogurt was the as good as the first attempted.
_________________
SS barrels,
Blue Barrel propagatorEntre la branche et la racine, il y a eu le temps... Proverbe chinois
Backyard Farming Forum
