Mary's Family Recipe Book: YOGHURT MAKING

Sunday, March 6, 2016

YOGHURT MAKING

Fresh Homemade Yoghurt is easy to make these days. I came across a Facebook post that showed this so I decided to blog it here at Mary's Recipe Book.

Happy Yoghurt Making....

Link to SIMPLE SAVERS POST

Someone posted about runny skim yoghurt a few days ago, so I thought I'd show how I make thick nonfat, skim and full cream yoghurt from scratch for about $1.30/kg.

Use skim or full fat if you prefer. I've made 100's of kilos over the years. -
1 L of UHT milk (why? Fresh milk needs heating and cooling to activate proteins for yoghurt making. UHT is already heat treated and cheap) -
25g milk powder (equivalent to make 1 cup of milk) -
A few grains of frozen live culture (that's what's on the knife, other pix show packet)

Quick mix while cold and put in electric yoghurt maker for 12 - 24 hours.

This makes Greek Yoghurt - You can sweeten it, add flavours, but fruit is best added after brewing. I make 3/4 of this recipe in a 200g Moconna jar.

I prefer to use glass as its non porous, easy to clean and conducts heat better than plastic.

Mild Yoghurt Culture - 100 litres
$16.95 plus post from the following website. Lasts a very long time (100 batches). Check their recipes too.

http://greenlivingaustralia.com.au/yoghurt-kefir

Images from Flickr

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Catch a bucket of pure rain water when it rains and save to use as a final rinse for your hair when you wash it. The softness will be decidedly noticeable.

Clean the outside of the kettle and the kitchen sink with Bi-Carbonate of Soda making a paste and wiping on and polishing off. Good for cleaning the oven as well.

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Buy in bulk when prices are cheap and freeze or repackage for use.

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The juice of a Lemon squeezed and drunk in the morning with a little water is also beneficial depending on your tastes.

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Sunday, March 6, 2016

YOGHURT MAKING

Mild Yoghurt Culture - 100 litres

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