Home Made Yoghurt
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Loading ...I love to make yoghurt at home and prefer it any day to the store bought one. I had lost my culture during the winter and had been depending on the store brand all winter. I did try to begin my own batch during the winter, but without success. Two days ago I gave it another shot and was successful this time.
I used the Powells brand yoghurt to start my own batch with. This is usually available in Henrey’s Market Place, also known as Wild Oats in other parts of the country I think. Any yoghurt with a live culture should generally work.
Ingredients
Milk – ¼ gallon
Yoghurt with live culture – 1 tbsp
Method
Put the milk in a microwave safe container and bring it to a boil. I usually put the milk in a fairly large container to prevent it from boiling over.
Let the milk cool down to until it is warm. Not hot but warmer than room temperature. I have never used a food thermometer to date, but if you want to know the exact temperature; I’d say approx. 115-120o F. For me my finger has been my thermometer. Eventually one can easily tell by touch if the temperature is just right or not.
Now add the culture to the milk and stir well. Cover and let it sit in a warm place like near the stove or in the oven if it is not in use. One thing I like to do it wrap the container in foil, especially if it is plastic. Some of the heat is conserved in this manner.
Notes
I have made yoghurt even in winters before, though I could not succeed this winter. During winters I would usually wrap the bowl in a kitchen towel and a sweater. This was a trick I had learnt from my Mother. She would wrap the bowl in a sweater and put it in a hot case, during the cold winters of northern India. I hope I will be able to maintain a good culture from now on into the next winter too.
