- Yield: 7x500ml jars of yoghurt
- 4 litres Raw Milk (I used cow’s milk)
- 2 Sachets of starter (See link above)
- 1 Large pot (mine is 5l)
- Pour the milk into the pot, heat it over medium heat. Give it your full attention and when it starts to simmer be very careful and keep an eye on it as it will easily overflow. A shiny layer of cream will rise to the top as it heats. Eventually, small bubbles will rise up from underneath the cream, starting around the outside edge. You will notice that the milk will start rising, quickly and carefully remove the pot from the heat until the milk goes back down, then place back on the heat and repeat three times. Mine takes about 15 minutes to start boiling but this depends on the stove and the pot used.
- Only once the milk is off the heat you can take your eyes off it and leave on the side. The milk needs to cool down to exactly 44 C degrees. That’s why you need a thermometer. I would say to start checking the temperature about an hour after it is off the heat. Last time, it took mine about an hour and a half to cool down but this again depends on the room temperature.
- Choose a corner in the room where there’s no draft and prepare blankets, jackets, whatever possible to cover the yoghurt afterwards. I also use an wooden board to isolate it from the floor. Prepare clean and dry jars and when the milk has reached 44 C degrees, add the bacteria from two of the yogurt starter sachets and stir very well. Using a strainer (some prefer to skip the strainer for a creamier top of the yogurt), pour the milk into the jars, close them tightly and quickly transfer them to the blankets. Remember to do it quickly as the milk shouldn’t lose its temperature at this point. Note that at an average room temperature of 18-20 C degrees, the milk should keep its 44 C degrees, so make sure to wrap it really well.
- When making a new batch with your own yogurt: After the milk has reached 44 C degrees, pour the milk into the jars until half full, add 1 ½ tablespoons of yoghurt per 500ml jar, stir very well, pour milk to the top and stir again. Close the lids and transfer to the blankets and wrap.
- Leave like that for 5-7 hours (the longer it stays the more tart taste it will have). In the summer, 3-4 hours will be enough.
- When the yoghurt is ready, leave on the kitchen counter for 1-2 hours before placing in the fridge.