Making yoghurt is simple and easy. Most likely you have all the main ingredients and equipment that you need to make a good and tasty yoghurt in your kitchen.
Requirements to make yorghurt.
1. Full fat Milk, cow’s milk is the best -2 litres. The amount of milk depends on the amount of yoghurt you want to make.
2. Cooking pots
3. A cup of plain yoghurt
5.Flavor or fruits
Steps in Making Yoghurt
1. Boil the milk. (If you have a thermometer, check the temperature to maintain at 72 °C for atleast three minutes).
2. Add sugar (not necessary-its unhealthy).
3. Cool down the milk to between 35-40 °C. Cooling the milk can be achieved by transferring milk to a clean container and placing the container with milk in a cold water bath. Again check the temperature with at thermometer. If you have no thermometer, do not worry, check the temperature with the back of your palm. If the temperature is not scalding, it is most likely ok.
4. Add the plain yoghurt. This acts a culturing bacteria. -If you can afford, buy freeze dried culture bacteria, but they are not necessary.
5.Incubate the milk at 35-40 °C for atleast 7 hours (I used to prepare milk in the evening and incubate at night) . To maintain 35-40 °C, place the cultured milk in a cooking pot with warm water. The warm water will cool down with time, so change water after every hour.
-Incubation helps bacteria from plain yoghurt to breakdown the sugar in milk (lactose) and produce acid (lactic acid). The acid lowers the pH of milk causing it to coagulate hence forming thick yoghurt.
6. After 7 hours, scope some yoghurt and taste to check the texture and flavour of your yorghurt. The longer you incubate the yoghurt, the more it becomes thicker. However, it should not be incubated more than 12 hours.
7. If the texture of your yoghurt is thick, it means the yoghurt is ready for taking. Congratulations! you have successfully made yoghurt.
Transfer the yoghurt to clean containers and refrigerate. The yoghurt should be consumed within a week.
Adding flavour and fruits
If you would like to have some flavour or fruits, add them at this stage and stir very slowly then refrigerate your yoghurt.
Making yoghurt in future
Keep some of your un-flavoured yoghurt to use in future as the culturing yoghurt. This will save you from buying plain yoghurt.
Advantages of making home yoghurt
1. Save money
2. You can add flavour and fruit of your choice.
3. You can make yoghurt whenever you want.
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