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Full Cream Yoghurt
Ingredients:
1.6 litres fresh full cream milk
80g full cream milk powder (optional, this
produce a yoghurt thicker and richer yoghurt)
2 tsp yoghurt culture
Method:
Add milk and milk powder (optional) into a
saucepan and stir. Heat to 90°C for 3 minutes.
(If you are using UHT there is no need to heat
the milk)
Remove and reduce heat to 43°C. Mix culture
by taking 1 cup of milk mix once mixed well,
add to the remaining milk.
Pour into glass jars and follow Yoghurt Maker
instructions.
Flavours can be added to yoghurt after it
has set. For example: and add sugar, honey,
flavourings, nuts, jam or fruit
Coconut Yoghurt
Ingredients:
2 cans coconut milk or cream (400g) approx
20% fat
40g egg white powder
1 teaspoon yoghurt culture
Method:
Combine coconut milk/cream and egg white
powder in a medium saucepan. You’ll have
some lumps. Gently heat to 43°C.
Place 1 tablespoon coconut mixture in a clean
cup. Add the culture powder and stir until
it forms a (lumpy) paste. Add a little more
coconut milk then stir the culture into the main
saucepan.
Pour into glass jars and follow Yoghurt Maker
instructions.
Soy Yoghurt
Ingredients:
1 Litre of “Soy” milk
30 grams of Soy protein powder.
30 grams of Glucodin powder.
(available from your local supermarket)
1 measure of Yoghurt Starter Culture
Method:
Place the Soy protein powder and Glucodin
into a mixing jug with some of the Soy milk,
and mix into a smooth paste. Put this, and the
balance of the soy milk in a stainless steel pot
on the stove and heat to 40° C.
Once your soy milk mix has reached 40° C add
your starter culture and mix well to ensure the
culture is evenly distributed.
Pour into glass jars and follow Yoghurt Maker
instructions.
Recipes
