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How Do You Make Yoghurt From Milk

Have I chosen the lazy way? I’m not sure yet! I drifted away from sheep and goat’s yoghurt a year or more ago, when kefir filled the gap. I recently returned to it, for the purposes of making recipes for the blog, and also for variety.

Did I want the easiest/quickest route to an end product? Yes.

So without any messing about – after some research into the good and not so good – I purchased a simple, cheap, small, lightweight yoghurt maker, which I can highly recommend!

http://tinyurl.com/zqyntcx

Making yoghurt is as easy as 1, 2, 3.

It simply requires the heating and cooling of milk, add a little  yoghurt, maybe a setting agent and it just then needs to be kept at a regular temperature for around  hours.

There are various ways to achieve this.

  • You house your milk/yoghurt in a solid pot and place it in an oven.
  • You can fill a well insulated (non-leaking!) cool bag with water to the required temperature and sit your yoghurt there.
  • You could leave your milk/soon-to-be yoghurt in a covered saucepan and leave it in a warm place (near heat, outside in summer, a sunny window sill, airing cupboard etc) and wait for the magic to happen
  • If you own a camel’s leather pouch, you could pour it into that, leave it hanging somewhere suitable and lo! you shall have yoghurt before you know it
  • Heck, you could keep it super neat and use a:

I decided to go for a plug-in model on this occasion. Neat, super small and makes a litre of yoghurt.

http://tinyurl.com/zqyntcx

Why did I go this route? Because I can plug in and leave it knowing the temperature will remain absolutely constant.

It’s a total no-fuss experience. And that, I like. A lot! Let’s face it .. if you’re wishing you could eat better/cheaper food and are looking for the quickest route to the food on your plate, you’re going to want to cut corners wherever you can. This cuts them so well, it may as well have been crafted by Norton. (My husband would be so proud of that smooth link to his favourite manufacturer in the whole widest world. Wink.)

I may try other methods in future, but for now, I’m sticking with this one.

So, how did I make my yoghurt?

How Do You Make Yoghurt From Milk

Gather Your Goodies

  • 2 1/2 Teaspoons Yoghurt (Sheep or Goat)
  • 1 Litre Goat’s Milk (I haven’t tried sheep’s milk yet as we have to buy it frozen where we live and I’d rather buy fresh, but I’m sure it would work just the same)
  • 2-4 Tablespoons of Agar Flakes

It’s Action Time!

  • Pour the litre of milk into a saucepan and slowly heat to boiling point.
  • Add your agar flakes towards the end and allow them to melt.
  • Let the milk cool to room temperature.
  • Some people like to place the milk in a sink/vessel filled with ice-cold water to speed up the cooling process . I prefer to allow it to happen naturally. Do whatever suits you.
  • Switch on your yoghurt machine 5-1o minutes before use, so it’s nicely warm.
  • Place 2 heaped teaspoons of fresh yoghurt into the base of the inner pot.
  • Add the room temperature milk to the yoghurt and gently stir the two together.Plac on the pot.
  • Put both lids in place on the pot.
  • Leave overnight, or for a minimum of 8 hours. Longer doesn’t hurt. My first experiment ran for 19 hours (playing with ideas!) and it was pretty much the same as the second batch that sat in the pot for around 9 hours (yup, I don’t always rush up in the morning. 😉

Over time, making yoghurt rather than buying it will save you money, with the cost of a litre of milk being cheaper than the same volume of yoghurt.

I’ve only just started making my own so I’ve  yet to see how long a batch will ferment using yoghurt from the previous pot.

In essence, once the taste/smell isn’t right in a batch, you need to buy some fresh yoghurt and start the same process again.

Ooh, Really?!

I prefer a yoghurt that’s pretty set and mine ‘looks’ set when it’s in the pot, but breaks up into a fairly loose, but still delicious creaminess once broken into with a spoon.

I’m still experimenting with products (I plan to try another setting agent soon) and will feed back to you with new ideas in the coming months on this one.

This method really couldn’t be less hassle and when you make everything from scratch, it’s great to know that you’re going to enjoy a guaranteed result every time.

Wee heee! Another one ticked off the list.

Simples!

See you tomorrow!

how do you make yoghurt from milk

 

 

 

 

 

PS We’ve had some internet issues today and a busy weekend, so I’ve not been on Periscope, but will be back very soon!

 

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

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