How to make Best Yoghurt - Recipe

How to make Best Yoghurt? To make yoghurt, you have to introduce bacteria into the milk to thicken it and change the flavour. To do this you don’t need any unusual ingredients – just milk and some unflavored live yoghurt. Check the label and make sure there are no flavours, sweeteners or preservatives in the product. Alternatively, you can purchase a dried form of the probiotic starter bacteria, which comes in sachets, from smallholder suppliers. If you’re going to make regular large quantities, this may give a more consistent result than just using ready-made natural yoghurt. Have a go at making it both ways and see which you prefer. Always follow the manufacturer’s instructions on the packet when using the starter sachets. You must use milk that has been unopened and is as fresh as possible. This makes sure that no other detrimental bacteria grow in the yoghurt.

There are several ways of doing this:

• keep the pan in a constantly warm place, covered and wrapped in a tea cloth;
• pour the warm milk and starter into a large vacuum flask for the duration of the developing time; or
• buy a yoghurt maker that remains at a constant temperature – ideal for the job.

You will need some lidded containers for your finished yoghurt, especially if it is going to be taken in packed lunches. Otherwise, you can put the finished yoghurt in a large, covered container and keep it in the fridge for constant consumption. Recipe makes just under 1kg of yoghurt. Follow the easy directions carefully:

HOW TO MAKE BASIC YOGHURT  - RECIPE

INGREDIENTS :

• 1 litre fresh whole milk
• 3 tablespoons live natural
• yoghurt, at room temperature

DIRECTIONS :

1. Put the milk in a pan and bring to the boil.
2. Remove from the heat and allow to cool to 30˚C.
3. Stir in the live yoghurt (known as the ‘starter’), cover the pan and keep in a very warm place, or use a large vacuum flask.
4. The yoghurt should be ready after 6 hours. If it hasn’t thickened sufficiently, leave it for another 2 hours.
5. When your yoghurt is ready, it may be eaten immediately or stored in a container in the fridge for 3–4 days.
6. It is best to flavour or sweeten the yoghurt just before you wish to eat it. This will keep it fresher for longer.

How to serve:

• Use in all recipes that require yoghurt, for topping your breakfast cereal or simply eating on its own.
• Sweeten the yoghurt with sugar or honey or add some freshly chopped fruit, dried fruit, chopped nuts or your favourite grains.
• Make a fruit compote by stewing fruit of your choice over a medium heat until it is tender; add sugar to taste if wished. This can then be stirred into the yoghurt. Purée the fruit if you prefer a smoother consistency.

Follow this directions carefully and you will be surprised how nice this yoghurt recipe is. Enjoy preparing this recipe. Emely