After year(s) of failures, here is a realistic DIY Yoghurt making tutorial.
Following from the previous, this time we’re using ordinary (liquid) full cream milk.
- Thermos® 1 Litre (or a smaller 530-650ML vacuum flask you may find at 8 hour+ heat retention rating)
- 800ML full cream milk
- 2 tablespoons of existing commercial yoghurt as starter
- digital thermometre
- Pre warm the thermos with boiling water.
- Heat the milk to boiling point. However we must STOP just before things over-boil / stop exactly just before the entire volume rise (otherwise overbooking occurs with a huge pile of mess).
- Turn off heat and let cool to 100-110 degrees Fahrenheit. This will take anywhere between at least an hour to two hours.
- Only once the temperature range is reached – mix in no more than two (2) tbsp of existing commercial yoghurt. Blend this further with a blender to ensure even blending.
- Tip out the boiled water in the pre-warmed thermos, and pour in the mixture.
- During winters, make sure to use up to three (3) layers of cotton shirts as.a blanketed environment – wrap it securely around the Thermos®. Wait for at least a mandatory 24 hours.
- Prep the cheesecloth – tie it around the saucepan. Carefully begin straining out the yoghurt. Wait for at least half hour or up to one hour.
- Store in the fridge for at least several hours before serving.