- Take one bag of milk, pour into saucepan, and put a lid on
- Turn on the heat to about 4 (medium-low), leave lid on and heat gently for 10 minutes
- Stir to get sticky bits off bottom
- The milk is ready when the smell changes to 'nutty', and little, frothy bubbles show up when stirring (depending on the stove between 10-15 minutes)
- Let it cool until the outside of the pan is the temperature of a very warm bath
- You can put the sauce pan in a larger bowl with a bit of water to speed up the cooling
- When the milk is a good temperature sprinkle the powder, or dump in reserved yoghurt from last batch, and stir well
- Turn on the oven light and put the saucepan with the lid inside
- Set the timer for 6-8 hours (you can leave it overnight if you like)
- The yoghurt is done when it doesn't move very much when you jiggle the pan
- Put it in the fridge in the pan, or pour into a lidded container to keep in the fridge
- Keep a small amount in a lidded container in the freezer for next time
I get my supplies from www.cheesemaking.com
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