10
Hints & tips for successful yoghurt making
•
Ensure the yoghurt container, container lid and
other utensils used in preparation of the yoghurt
are clean and rinsed under hot water then dried
with a clean tea towel prior to use. This will help
eliminate interfering bacteria.
•
Ensure the ingredients to be used in yoghurt making
are fresh. Using out-of-date products will impede the
production of thick, flavoursome yoghurt.
•
Ensure the ingredients are suitable for making yoghurt.
•
Follow suggested recipe quantities and methods to
ensure successful yoghurt production. If lesser
quantities are used, reduce the incubation time.
•
To avoid milk sticking or burning to base of
saucepan when heating, use medium heat and stir
continuously with a metal spoon.
•
Do not heat milk in a microwave oven.
•
After heating, cool the milk by placing the
saucepan in a shallow, cold water bath.
•
Use a sterilised kitchen thermometer to monitor
temperature of the milk when heating and cooling.
•
Avoid moving the Yoghurt Creations during the
incubation time. To avoid the yoghurt curdling, do
not stir yoghurt during or at the end of incubation.
Stir only after refrigeration.
•
Avoid leaving the yoghurt to incubate for longer
than suggested time in the recipe. The yoghurt is
still edible but may separate and have a curdled
appearance.
•
Do not use the Yoghurt Creations near a heat
source, outdoors or in sunlight as exposure to
excessive heat may make the yoghurt separate and
have a curdled appearance.
•
Refrigerate the finished yoghurt for 2 to 3 hours
before using. The texture and flavour will improve
with longer refrigeration.
•
If the yoghurt container is required for further
yoghurt making, place the refrigerated, set yoghurt
into a clean, sterilised container, seal with a lid and
refrigerate until required.
•
Keeping qualities of the yoghurt will vary depending
on the ingredients used and length of incubation
time. Yoghurt and yoghurt culture foods should be
refrigerated and consumed within 3-4 days.
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