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PLAIN YOGHURT
Servings: 8 servings, 1 L (1 quart)
60 ml plain yoghurt with active cultures at room temperature
or applicable amount of commercial yoghurt starter
1 L milk, preferable whole or 2 %
Attach KitchenAid Precise Heat Mixing Bowl and wire whip to stand mixer. Set
heat to 105°C. Once preheated, add milk to bowl. Heat milk to 85°C, verify milk
temperature with a kitchen thermometer, and stir occasionally with wire whip on
speed 1 (Stir). Hold milk at 85°C for at least 1-2 minutes.
Reduce bowl heat to 43°C and allow milk to cool to 43°C, stirring occasionally with
wire whip on speed 1 (Stir). Verify milk temperature with a kitchen thermometer.
Add plain yoghurt and blend on speed 1 (Stir) until mixed, about 30 seconds.
Remove wire whip. Cover milk and hold (culture) at 43°C to 46°C for 5 to 7 hours
or longer. Longer culturing times will yield thicker, more tart yoghurt.
A yellowish liquid (whey) will form during culturing. It can be stirred back
into the finished yoghurt or strained through several layers of cheesecloth
for a thicker texture.
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