Here's the recipe:
Boil 1 1/2 litres of whole milk.
Cool the milk to 45 C.
Add 250 ml plain yoghurt.
Add 1 teaspoon vanilla essence.
Mix, pour into a container and keep warm for 10 - 12 hours.
I place my container on top of a radiator and drape a towel over it to keep more warmth in.
If you save the last 250 ml of your home made yoghurt each time to make your next batch you will never have to buy yoghurt again.
**UPDATE**
It takes exactly 45 minutes to cool the milk from boiling point down to 45C. So you don't have to go buy a thermometer if you don't have one!
1 Tablespoon of vanilla essence makes the yoghurt tastes even better than with one teaspoon. This was my sisters idea and it's good!
Full cream milk and a good thick full cream yoghurt to start with makes the absolute best thick creamy yoghurt! (That will of course give you a free fat version and not fat free.) I think as long as you don't eat the whole lot in one day it won't do too much damage.
**UPDATE**
It takes exactly 45 minutes to cool the milk from boiling point down to 45C. So you don't have to go buy a thermometer if you don't have one!
1 Tablespoon of vanilla essence makes the yoghurt tastes even better than with one teaspoon. This was my sisters idea and it's good!
Full cream milk and a good thick full cream yoghurt to start with makes the absolute best thick creamy yoghurt! (That will of course give you a free fat version and not fat free.) I think as long as you don't eat the whole lot in one day it won't do too much damage.
Hey!
ReplyDeleteEk onthou jou ma het altyd yoghurt gemaak toe ons in die laerskool was! Ek het ook 'n yoghurt maker by iemand gekry, en ek het dit gebruik... maar in alle eerlikheid het dit nie so great uitgekom nie. Dit was nie sleg nie, maar ek twyfel of ek dit weer sal doen.
Ek is heel keen op die "do it yourself" konsep... maar die yoghurt ding. Ek weet nie so lekker nie.
Bly joune het goed uitgekom!