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  1. #11
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    The added powdered milk gives it that added thickness so it turns out like a standard store bought (pot set) yoghurt. That might be why yours never thickened up so much?

    Isn't it amazing that you can make yoghurt this way? When I first did it years ago I was a bit off put by the whole heating milk thing!

  2. #12
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    I use UHT milk because it's already been heat treated so you get to skip that part, and I use the culture because I don't want to use store bought yogurt as a starter. Effectively though it will turn out exactly the same. You can also make more yogurt with a spoonful of your last yogurt. The culture I use makes 100 x 1litre batches of yogurt for $25 so it's really cost effective

  3. #13
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    Quote Originally Posted by CountryLovin View Post
    Ok here it is! Trust me, this makes THE BEST homemade yoghurt! I havde made it many times in the past. I often put in a tsp or 2 of sugar just to slightly sweeten it!

    It is a recipe from the US, off a forum I used to frequent. I have put the conversions in & made a couple of notes!


    If you want a thick yoghurt you will need a small box of powdered milk.

    Cow milk or goat milk will make good yoghurt.

    Using quart sized mason jars - Sterilize the jars and lids.

    1 quart of milk (950 mls) mixed with 1/3 cup powdered milk.

    Using a candy thermometer heat the milk slowly to 185 degrees. (85 degrees Celsius)

    Remove from heat.

    Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees (43 degrees Celsius)

    Stir in 2 heaping tbsp of your plain yoghurt. Mix well until all is dissolved. I use Jalna yoghurt as my culture! Just buy it at the supermarket!

    Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.

    Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.

    Place both jars in a small cooler (esky) that you have heated with hot water****. Allow the yoghurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold.

    If you do this in the morning you will have fresh yoghurt for the following morning.


    ****Before you start making the yoghurt, fill the esky with warm water to get the temp up in there. Do not leave water in the cooler. Fill the esky with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yoghurt cultures.
    Ok.. Let's see how this goes. I just made a batch and it's now incubating. Thousandth time lucky I hope.


    I used a heat pack instead of a jar of hot water to keep the esky warm though.
    Last edited by DesperatelySeekingSleep; 21-02-2014 at 12:17.

  4. #14
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    Ooo I look forward to hearing your reviews! The recipe hasn't failed me yet, so I hope it works just as well for you!

  5. The Following User Says Thank You to CountryLovin For This Useful Post:

    DesperatelySeekingSleep  (21-02-2014)

  6. #15
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    Quote Originally Posted by DesperatelySeekingSleep View Post
    Ok.. Let's see how this goes. I just made a batch and it's now incubating. Thousandth time lucky I hope.


    I used a heat pack instead of a jar of hot water to keep the esky warm though.
    Quote Originally Posted by CountryLovin View Post
    Ooo I look forward to hearing your reviews! The recipe hasn't failed me yet, so I hope it works just as well for you!
    omg! Well bugger me..! it worked.
    it's a beautiful, smooth, creamy, mild tasting yoghurt. Even better than the starter yoghurt I used. I just need to chill it now.

    Thank you

    Notes:

    I used an esky bag and used a heat pack to keep it warm. I reheated the pack about half way through the incubation time.

    I used a 680ml jar for most of the yoghurt and reusable food pouches for the remaining mix.

    I didn't have a thermometer so I heated it until the pot was too hot to touch but not boiling and let it cool until it was slightly warmer than room temperature on a warm day.
    Last edited by DesperatelySeekingSleep; 22-02-2014 at 01:43.

  7. #16
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    Quote Originally Posted by DesperatelySeekingSleep View Post
    omg! Well bugger me..! it worked.
    it's a beautiful, smooth, creamy, mild tasting yoghurt. Even better than the starter yoghurt I used. I just need to chill it now.

    Thank you

    Notes:

    I used an esky bag and used a heat pack to keep it warm. I reheated the pack about half way through the incubation time.

    I used a 680ml jar for most of the yoghurt and reusable food pouches for the remaining mix.

    I didn't have a thermometer so I heated it until the pot was too hot to touch but not boiling and let it cool until it was slightly warmer than room temperature on a warm day.
    Oh good news! I'm giving it a go today, so will update later

  8. #17
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    Awesome to hear that it worked! It always turns out way better than the starter yoghurt which I find interesting. I like it better than any store bought yoghurt!

    To anyone who is thinking of making some, I suggest that you have a go. I think the method is *almost* fool proof!

  9. #18
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    Worked a treat here too! Much smoother than my first attempt in the slow cooker, and beautiful and mild tasting

  10. #19
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    I'm in heaven - just pureed up a mango and a couple of bananas and mixed through my yogurt.....................



    yummmm.jpg


    DS1 is scoffing it down as we speak. Will never buy store bought yogurt again

  11. #20
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    I did another batch. I don't know what happened. I did everything exactly the same but it turned out runny


 

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