Basic natural yoghurt recipes
Keeping qualities of the yoghurt will vary
depending on the ingredients used and length of
incubation time. Yoghurt should be refrigerated
and consumed within 3-4 days.
Note
Full cream milk natural yoghurt
6 cups/1
1
⁄
2
litres full cream milk
1
⁄
2
cup/125ml natural yoghurt
3
⁄
4
cup/75g full cream milk powder
Skim milk natural yoghurt
6 cups/1
1
⁄
2
litres skim milk
1
⁄
2
cup/125ml natural skim milk yoghurt
3
⁄
4
cup/75g skim milk powder
Goat’s milk natural yoghurt
6 cups/1
1
⁄
2
litres pasteurised goat’s milk
1
⁄
2
cup/125ml natural goat’s milk yoghurt
1
⁄
2
cup/150g goat’s milk powder (if not available
increase goat’s milk yoghurt to
3
⁄
4
cup)
1. Heat the milk to just below boiling point (90-95ºC)
then cool quickly to 40-45ºC. Use a sterilised
kitchen thermometer to monitor temperature of
the milk when heating and cooling.
2. Stir in yoghurt and milk powder until well
combined. Do not aerate.
3. Pour yoghurt mixture into yoghurt container and
lock the yoghurt container lid into position. Place
the yoghurt container into the Yoghurt Creations
housing and cover with the outer lid.
4. Turn the Setting Dial to setting 5. The Yoghurt Creations
will switch on and start warming to incubate the mixture.
5. After approximately 4-5 hours, the Setting Dial will
have turned anti-clockwise to the OFF position and
switched the Yoghurt Creations off.
6. Remove the outer lid and yoghurt container. Remove
the yoghurt container lid and check the texture of the
yoghurt. Do not stir the yoghurt. If set to desired
thickness, switch the Yoghurt Creations off at the
power outlet and unplug, replace the yoghurt
container lid and place the yoghurt container into the
refrigerator for 8 hours or overnight.
Yoghurt can also be made by following above
method and omitting the starter yoghurt and milk
powder, and adding 3 teaspoons bacterial yoghurt
starter. Bacterial yoghurt starter can be purchased
from the refrigerated section of health food stores.
Note
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