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
4. Sugar
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.
I really love questions, send them my way.
thax. must practice that
I must try it out i just hope it will work out!
@Carol and Jedidah, please try it and let me know what happens. I kindly request.
@Carol and Jedidah, please try it and let me know what happens. I kindly request.
u remind me of JKUAT days and the labs. great gd day
Joshua. Thanx 4 this artical.but how can i make the plain yoghurt?
Great article
Great article
Thanks all. @ Winnie, for the first time, buy a plain yoghurt. After making yoghurt, use your own unflavoured yoghurt as the starter culture. Should you wish not to use plain yoghurt, buy freeze dried culturing lactic acid bacteria.
Thanks all. @ Winnie, for the first time, buy a plain yoghurt. After making yoghurt, use your own unflavoured yoghurt as the starter culture. Should you wish not to use plain yoghurt, buy freeze dried culturing lactic acid bacteria.
Thanks Joshua. This will be a sure way to save money now that my boys like it very much.
Has made my yoghurt yesterday night and it was wow in the morning. Had it 4 breakfast. Thanks 4 da info.
I am very pleased to hear that Winnie! I am looking forward to posting similar useful recipes at https://www.arimifoods.com/. If you want to be receiving all articles in your email, just subscribe @ https://www.arimifoods.com/ for free with your email. Again thanks
I am very pleased to hear that Winnie! I am looking forward to posting similar useful recipes at https://www.arimifoods.com/. If you want to be receiving all articles in your email, just subscribe @ https://www.arimifoods.com/ for free with your email. Again thanks
This is wao! Even the children are happy. We can now afford it regulary. Thanks for sharing this.
Hi,
I have been so much interested in your information in the website.I have been thinking of the best way to help especially orphaned children centers by teaching them these techniques of making yogurt and other food things so that they can easily earn a living from the resources available locally.How can you help me in that Mr Arimi?
am a technology teacher by the way.
Can i have recipes and step by step instructions on how to make cakes,biscuits,etc
kenmafie2008 skype
Thanks
Hi Mafie,
Thanks for your comments. Actually I used to train Women in Meru on making those products. Where are you based? I can send you a manual with those recipes.
All the best.
This is an awesome yourgurt recipe. I discovered this web site form a Daily Nation Publication on a study about Maasai. Am keen about lifestyle and healthy eating. so you can bet Am enjoying reading these posts. I also read in another article that yoghurt has ‘good bacteria’ which raises which acts as a probiotic.
Keep up Arimi!
Regards,
Mike Ndegwa
http://www.mikendegwa.com
Hi Mike,
Yap, probiotic yoghurts have active bacteria that are very good for health. It is hypothesised that probiotic yoghurts help lower blood cholesterol, lower blood pressure, improve immmune system etc.
I write something about probiotic yoghurt, that way, I will be able to cover all the health benefits in detail.
Why the yogurt should not be incubated for more than 12 hours?
Hi Lin, Normally the cultures used for yoghurt making produce enough acid to coagulate milk within few hours. Long incubation periods may lead to growth of other unwanted bacteria and high acid production affecting the quality of the yoghurt.
Hi Arimi. I have often made yoghurt for my young ones using this method. Thanks for sharing. Like Mafie, i would wish to have the manual, please tell me what to do.
Good day.
hi i am making and packing yogurt in bottles for customers. but after like a week they swell in the bottle and become bad. what am i doing wrong? will greatly appreciate your help. also how long can yogurt keep unrefridgerated?
jane
Hi Jane,
There is nothing wrong you are doing . Actually for yoghurt to keep for one week at ambient temperature is very long-especially in tropics where temperatures are above 25 C most of the time. Yoghurt is supposed to be refrigerated unless it is pasteurised or with preservatives (not allowed). Unrefrigerated youghurt can keep utmost 48 hours if it is to be safe. This is because long storage at ambient temperature may result to growth of pathogenic or poison producing bacteria. The bottles are swelling because of the gas produced by bacteria growing in the yoghurt.
hi thanks for responding to my earlier question. i have another question please.. after packing and sealing the cups with yogurt using a foil, i realised that at the end of the day the foils had swelled yet the yogurt is very fresh.. why? the foils are sealed with a hot element.
Hi Jane,
The foils swell due to gas produced by the bacteria in the yoghurt. To avoid this you need cold storage. Several factors could be contributing to this. The environment temperature, the type and source of culture that you use and level of hygiene of your processing.
Hi Arimi
Why can i buy the culturing bacterias wholesale or retail? how much is it approximately? or is there a way of producing this at home i.e. back shed!
You can buy the yoghurt from the shops and use it as a starter or make your own starter by boiling the milk and keep it for 48 to 72 hours which will make it thicken and allow growth of bacteria.
Hi Arimi!
Once made and packed in containers, how long max can this yogurt last in the fridge?
Thanks for sharing this great recipe!
Hi son,
Thanks a lot for your Yoghurt recipe,before i got a permanent job,i had a cow which used to give me high quality milk. I started processing yoghurt and sell, i realized yoghurt had more income than fresh milk,and i stopped selling fresh milk and surely i used to make money by selling to neighbors.These days i make for my family and they are very happy.
Instead of waking at night to change water to maitain the temperature of 35-40 degree i normally keep in cooking basket at 8pm to 6am ,when i wake up i just stir n put the flavor and refrigerate .
Pls, can u explain what u mean by yorghurt again afta dd use of cow milk or anyother milk or cheese cream. Am confuse, is d yorghurt the same fin wif d cow milk we re using or its a specific yorhurt ingredients nd if one can gets the yorghurt can I stil make use of the same milk or condense milk wif the the cow milk?
Pls ma, can u explain what u mean by yorghurt again afta dd use of cow milk or anyother milk or cheese cream. Am confuse, is d yorghurt the same fin wif d cow milk we re using or its a specific yorhurt ingredients nd if one can gets the yorghurt can I stil make use of the same milk or condense milk wif the the cow milk?