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Yoghurt Making
Guide
Yoghurt is made when pasteurised milk and
starter culture bacteria are combined and
allowed to incubate at the correct temperature
for several hours. The starter culture bacteria
convert most of the lactose in whole milk into
lactic acid creating the soft, creamy curd and
the distinctive taste of yoghurt.
Starter culture bacteria can be either a
commercial natural yoghurt, yoghurt made
previously, a powdered yoghurt mix available
from supermarkets or a bacterial yoghurt
starter available from health food stores.
TIPS
• Ensure that all equipment is clean and
rinsed in hot water then dried prior to use.
This will help eliminate interfering bacteria.
• Ensure all ingredients are fresh.
• Ensure all ingredients are suitable for
yoghurt making.
• Avoid moving the slow cooker during the
cooking process. Doing so could result in
curdling.
• Avoid leaving the yoghurt to incubate for
longer than suggested.
• Do not leave the slow cooker near a heat
source, in direct sunlight or outdoors.
• Refrigerate the finished yoghurt for a
couple of hours before using. The texture
and flavour will improve with longer
refrigeration.
• If a thicker consistency of yoghurt is
preferred, filter the yoghurt using a clean
muslin cloth over a bowl to catch the whey
until the desired thickness is achieved.
18
YOGHURT RECIPES
FULL CREAM MILK NATURAL YOGHURT
3 litres full cream milk
250ml natural yoghurt
150g full cream milk powder
SKIM MILK NATURAL YOGHURT
3 litres skim milk
250ml natural skim milk yoghurt
150g skim milk powder
GOAT'S MILK NATURAL YOGHURT
3 litres pasteurised goat's milk
250ml natural goat's milk yoghurt
300g goat's milk powder (if not available increase
goat's milk yoghurt to 375ml)
PRE-PACKAGED STARTER YOGHURT MIX
4 litres room-temperature tap water
4 packets (approx. 560g) natural unsweetened
powdered yoghurt mix
FLAVOURING SUGGESTIONS
FLAVOUR YOGHURT, BEFORE INCUBATION
AND REFRIGERATION BY:
• Using a variety of flavoured milks to make
sweet flavoured yoghurts.
• Using flavoured yoghurts as the starter.
FLAVOUR YOGHURT, AFTER INCUBATION
AND REFRIGERATION BY:
• Sweetening with maple syrup, golden syrup
or honey.
• Stirring in pureed fruits such as banana,
pineapple, raspberries, mango.
• Adding texture with a small amount of muesli
and finely chopped fresh fruit.
• Stirring in 1-2 tablespoons apple sauce, some
raisins and a dash of cinnamon.
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