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Yoghurt: ©️ Nel Brouwer-van den Bergh

Yoghurt, simple and delicious

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 8 hours 35 minutes
Course Breakfast, Dessert
Cuisine Global

Ingredients
  

Ingredients to make yoghurt

  • 2.1 quarts (2 liter) milk full fat, reduce fat, skimmed, fresh, UHT treated or pasteurized
  • 3 tbsp (45 g) seed yoghurt any commercial yoghurt or a left over from a previous batch

Instructions
 

Instructions to make the yoghurt

  • Place the milk in a pan with lid and heat at medium heat while stirring occasionally until the temperature reaches just over 85 C.
  • Then stop heating, place the lid on and check every 5 minutes the temperature. Add heat when temperature drops below 85C and do not exceed 90 C. Do this for 25 minutes.
  • After 25 minutes, place the pan in cold water to cool down. Occasionally stir the contents and the water bath.  When the temperature of the milk has dropped to 47 C, take the pan out of the cool water bath.
  • Then add the seed yoghurt and mix carefully.
  • Place the pan now in an thermal insulated environment. One can use an insulated box, or wrap a blanket around the pan. The goal is to keep the temperature as much as possible elevated above 40 C.  At the very least keep the temperature above 30 C (but the process takes longer).
  • After 5 h above 40 C or 18 h at 30 C the yoghurt has set and is ready. Now place it in the refrigerator to further stiffen up and to store. Yoghurt can be stored for 2 weeks in the refrigerator.

Notes

Method: heating
Food allergy & intolerance information: cow milk
Keyword self making, yoghurt