Yoghurt is a sweet snack that is made by fermenting milk bacteria. Many people around the world enjoy it in different kinds of flavors. The reasons that would cause you to want to make yoghurt at home are numerous. You could want to make yoghurt at home for fun or just to be able to consume yoghurt that has not gone through the manufacturing process with all the possible additives that are usually added. Your ingredients would be a piece of old cloth, milk and live culture yoghurt in a measure of two tablespoons. This recipe also requires you to have a fridge and an oven. Having found all these ingredients, bring them together and follow the steps below.
The first step of this recipe is to pasteurize the milk. This is the process of boiling your milk over a saucepan. This will take you about three minutes to completely boil if you are boiling over high heat. Once your milk has fully boiled, turn off the heating element and cover it with a lid. If you had powdered milk (optional), you can whisk it in at this point then allow the milk to cool.
Once you have fully cooled your milk to about 115 degrees, it is time to add the live culture yoghurt. It is necessary to know that you do not need a thermometer to measure how hot the milk is. You can also decide to use your hands to find out how hot it is. If you can comfortably place them on the outside of the saucepan for ten seconds then you know its ready. Once you have added your teaspoons of live culture yoghurt, whisk your mixture and then place it in a warmed oven. The oven light will be able to provide enough warmth for the yoghurt to stay above the necessary warmth level. At this point, leave it to rest for about 4 to 12 hours.
The next step is to strain your yoghurt. Here, the piece of cloth mentioned earlier comes into play. Get a bowl and place the cloth on top of it after which you will need to secure the cloth with a rubber band all around. This then makes a strainer. Pour in your rested yoghurt and then place the bowl in the refrigerator. The mixture should rest for a few hours. Usually, the thickness of the yoghurt is determined by how long you let it drain. As soon as it has rested for a few hours, remove your set up and get rid of the cloth and rubber band then place your yoghurt in a container and refrigerate it to consume when you desire.