Skip to main content

Yogurt

Ingredients​

  • 2L 2% milk
  • Starter yogurt

Method​

  1. Heat milk to 85°C.
  2. Maintain temperature 10 minutes.
  3. Cool milk (eg in water bath) to ~45°C.
  4. Add starter yogurt to warm milk.
  5. Incubate for 8 to 12 hours.
  6. Gently move yogurt to fridge and cool for 6 or more hours.
  7. Optional: Gently transfer yogurt to strainer and strain in fridge for 5+ hours.

Notes​

  • Makes around 900 to 1,000ml of thick strained yogurt.