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108
Making Yogurt
Always follow USDA guidelines on
food safety.
To make yogurt, you will need either
fresh live yogurt or yogurt culture, ob-
tainable from health food stores.
Use natural yogurt with live culture and
without additives. Do not use heat-
treated yogurt.
The yogurt must be fresh (short storage
time).
You can use either pasteurized or fresh
whole milk. Pasteurized milk can be
used without any further treatment.
Fresh milk must first be heated to
195° F / 90° C (not boiled!) and then
cooled down to 95° F / 35° C. Fresh
milk will give a firmer yogurt than long-
life milk.
The yogurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yogurt is thickening.
After preparing the yogurt, it must be
immediately placed in the refrigerator to
cool down.
The firmness, fat content and cultures
used in the yogurt starter all affect the
consistency of homemade yogurt. Not
all yogurts are equally suitable as yo-
gurt starters.
Possible causes for poor results
Yogurt is not set:
Incorrect storage of the yogurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was in-
sufficiently heated.
Liquid has not been removed:
Jars were moved, yogurt was not
cooled down quickly enough.
Yogurt is grainy:
Milk was overheated or in poor condi-
tion, milk and starter yogurt not evenly
stirred.
Tip:
When using yogurt enzyme, yogurt
can be made from a milk / cream mix-
ture. Mix ³/₄ liter/3 cups milk
with ¹/₄ liter/1 cup cream.
