Ingredients :
- 1 liter (1 qt) whole milk
- 1 Tbsp plain yoghurt with active cultures
- Tools/Equipment:
- 1 Thermometer to measure temperature of milk
- 1-4 Jars or containers to hold your 1 liter of milk/yoghurt (I use a 1 liter jar, but you can use 2-4 smaller ones)
- 1 Insulated cooler, lunchbox, etc. to use as an "incubator" to keep your yoghurt warm while it's culturing. I use 2 soft insulated lunch boxes, putting one inside the other
- 1 thermos that can hold some hot water to help warm your "incubator"
Method :
- Heat milk over low heat to 82°C/180°F. Stir frequently.
- Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don"t have a special "yoghurt maker" or incubator.
- As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don"t cause the milk temperature to drop when I pour in the milk.
- I don"t have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down.
- When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature.
- Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid.
- Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid.
- To help the temperature stay warm, I wrap my insulated coolers in 2 towels.
- Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you"ll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating.
- Note: Don"t let it incubate for too long or the yoghurt will curdle instead.
- To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps!
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