This is the recipe I have personally used to make yoghurt for my family for the past 20 years. I make it in the evening using 2 liters of the freshest full cream milk I can find at the supermarket. By morning its ready to be placed in the fridge to cool and set for 12 hours. By evening it is gobbled up with fresh fruit and honey for pudding. It is super healthy as it has added probiotics.
- HF050 Fruit of the cape with pieces per KG
- HF120 Strawberry with fruit per KG
- HF140 Strawberry Flavourant per KG
PREPARATION IN BRIEF:
- Heat one liter full cream milk to 90°C
- Allow the milk to cool to 44°C
- Add three to four kernels starter culture to the milk
- Incubate for 10-14 hours in a hay box
- Cool to 4°C (fridge)
- Leave undisturbed for 12-18 hours at 4-6°C
MILK: 1 liter full cream milk as fresh as possible. Ayershire milk from Woolworths is good. You can also use 2% or skim milk. But if you use Skim milk you must add some maziena or skim milk powder to the milk to get a thick yoghurt
TEMPERATURE: Place the milk in the glass jar. Heat treatment is essential for a thick end product. Heat to 90°C in the microwave, (Or heat milk in a double boiler on the stove). Cool the milk to 44°C.
INOCULATION: Open the packet of culture ( pro-biotic ABT5) by cutting one corner of the packet. Using a sterile teaspoon take three to four kernels culture from the packet and add to the milk. Close the jar well. Invert the jar a couple of times to mix the milk. Close the packet of culture by folding over the open side twice. Stick closed with sticky tape or close with a washing peg. Place in a Tupperware and store in the freezer. Make sure moisture does not enter the packet of culture.
INCUBATION: Place the yoghurt container in a hay box or a cool box filled with cushions or newspapers. Leave the yoghurt to stand undisturbed for 10-14 hours or until the milk has just set. If there is a layer of whey (greenish liquid) on top of the yoghurt, the yoghurt has been left in the hay bag too long or the temperature was too high.
COOLING: Once set, place the yoghurt container in the fridge to cool to 4°C Leave the yoghurt undisturbed for 12-18 hours at 4-6°C, your yoghurt is now ready to eat (set yoghurt). Place the yoghurt in a bowl and stir it with a fork if desired (stirred yoghurt), add your own fruit such as grated apple, sliced banana and honey or freshly cut strawberries
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