Hi Kurma, love your site. Just wondering if you know much about
making yoghurt. I have an Indian friend who has left me the instructions
on yoghurt before she left for India. I have tried twice, and both
out curdled. I am wondering if you have a tried and true recipe
for me to
S., South Australia
Thanks for the positive feedback about the website. Much appreciated.
Here's the yogurt recipe from my first cookbook. Hope it works for
you this time. I think your milk was too hot.
Yogurt is an indispensable ingredient in vegetarian cuisine, being
nutritious, tasty, and easily digestible.
It is a source of calcium, protein, fat, carbohydrates, phosphorus,
vitamin A, the B-complex vitamins, and vitamin D. The lactic acid
content of yogurt aids in the digestion of calcium. Yogurt encourages
the growth of "friendly" bacteria in the intestines that
help destroy harmful strains. And yogurt is quickly assimilated
into the body.
Yogurt is made by adding a small amount of "starter"
(which can be either previously prepared homemade yogurt or commercial
plain yogurt) to warm milk. Under certain temperature conditions,
and after some hours, the live bacteria in the starter will transform
the milk into yogurt, which can then be refrigerated and used as
needed. If you prefer a slightly thicker, firm yogurt, you can add
milk powder at the beginning.
PREPARATION TIME: 20 minutes
SETTING TIME: 4 - 10 hours
YIELD: 4 cups (1 litre)
1/3 cup (85 ml) fresh milk (optional)
1/2 cup (125 ml) full-cream milk powder (optional)
4 cups (1 litre) fresh milk
3 tablespoons (60 ml) fresh plain yogurt
If you prefer thicker yogurt, combine the 1/3 cup (85 ml)
of milk with the milk powder, whisk until smooth, and set aside.
Bring the milk to the boil in a heavy, 3-litre/quart saucepan,
stirring constantly. Remove milk from the heat and whisk in the
optional powdered-milk thickener. Transfer the milk into a sterilized
container and set aside to cool.
When the temperature of the milk has reached 46°C/115°F,
add the yogurt starter and whisk until smooth. The milk temperature
should not exceed 44°C/111°F, which is the ideal culturing
Put the container of warm milk in a warm place for 4 -
6 hours. You can place the container inside a sealed plastic bucket
of warm water or wrap it in a towel or heavy blanket. The container
may also be placed in an oven with the pilot light on, in a preheated
electric oven which has been turned off, or in a wide-mouthed thermos
Check the yogurt after 5 hours. It should be thick and
firm (it will become thicker after refrigeration). Refrigerate,
covered, and use within 3 days. After three days, the yogurt makes
an ideal curdling agent for production of home-made Curd Cheese
Note: If your home-made yogurt does not taste as nice as
expected or is something other than yogurt, consider the following
Burnt taste? Over-boiling the milk without proper stirring
can cause the milk to scorch or burn. This will give the yogurt
an unpleasant burnt taste.
Curdled? If you do not allow the milk to sufficiently cool
before you add the starter culture, it will curdle.
Still milk? If the milk cools too much before adding the
starter culture, it will remain milk.
Too tart? Over-incubation (allowing the milk and yogurt
to sit for longer than required) will produce a strong-tasting,
Bad taste? Non-sterile containers may introduce foreign
bacteria into your yogurt, causing bad tastes. Do not disturb the
yogurt while it is culturing.
Spoiled in some way? If you do not ensure continuous warmth
during incubation, the yogurt might fall to a less-than-desired
temperature. Over warming during incubation causes spoilage.
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