After year(s) of failures, here is a realistic DIY Yoghurt making tutorial. Using Thermos® and/or at least 8+ Hour heat retention rating flask.
- Thermos® 1 Litre (or a smaller 530-650ML vacuum flask you may find at 8 hour+ heat retention rating)
- 150g Full Cream milk powder
- 600ML water
- 2 tablespoons of existing commercial yoghurt as starter
- digital thermometre
- Pre warm the thermos with boiling water.
- Reconstitute the milk powder by mixing in 150g and 600ML water.
- Heat either via stove or microwave ~ to bring temperature inbetween the critical range of 100-110 Degrees fahrenheit.
- Once the temperature 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.