How to Make Yoghurt

How to Make Yoghurt How to Make Yoghurt With our busy lives that demands so much of our times, cooking what is required always gets the better of us. We cook only what we don’t get in the market for a lower price and what we must. But in the process we even leave simple food items that are good and wholesome for us. One such food stuff that we always believe in tossing a cup of yoghurt to your shopping cart rather than thinking about making. While we can always make it at home with ease and it doesn’t even take much of our time. We can prepare it along with the dinner that we prepare everyday and it need not take whole of our time.

Getting fresh homemade yoghurt is no doubt pretty tempting. You can easily make fresh yoghurt at home by keeping in mind a few tricks. So here is a quick recipe for you to make yoghurt.

Ingredients

1 quart milk (low fat milk, if you are on diet)
Half cup no or low-fat dry milk (to make it thicker)
2 tablespoons starter (existing yoghurt or freeze-dried bacteria)

Kitchenware that you would need

Large Pot to boil milk/double boiler would also do
Metal spoon to stir
Freeze Container with cover
Refrigerator

Steps to prepare yoghurt

Heat the milk in a double boiler. If you don’t have a double boiler you can use a normal pot to boil it. Place the pot on the stove on medium flame and let the milk boil for some time. You can stir it in regular interval to stop the milk from boiling down. Make sure that you remove the pot once it starts to froth. You can check the temperature of the milk with a thermometer. Let the temperature of the milk to be 85c.
Take it down from the stove and let it cool down. You can use the cold bath method to cool down the milk. For this put ice cold water in a larger pot and place the milk on it. This way the milk would get colder in an even manner. You can leave it when it is about 43c.
If you had kept the starter or existing yoghurt in the refrigerator, keep it out for some time to bring it to room temperature. This way it would not be too cold to be mixed with the milk.
You can mix the low or non fat dry milk to the boiled milk and stir it well. This is optional but it affects the quality of the yoghurt and makes it thicker and tastier.
Now put the milk in a container and mix the starter. Place the over or foil on the container and leave it to settle.
This process is important as this is when the bacteria comes to work and makes the mixture into edible yoghurt. You can keep the temperature of the container at a steady 38c to make sure the bacteria to work properly.
Leave the milk for about 6 to 7 hours and then you can get fresh yoghurt for eating.
You can refrigerate the mixture for later use. But it is best used within 24 hours to 36 hours in hotter climate.

Tips to get perfect yoghurt

You can make fresh yoghurt with the starter from this batch.
Taste the starter if you are using existing curd. If it taste or smells bad then don’t use it.
If you don’t want the yoghurt to taste too tangy, you can store it after 5 to 6 hours in the refrigerator.