Yoghurt is extremely good for you, but the best quality yoghurt is often quite expensive in stores. However, with just a litre of milk and some starter culture you can make your own yoghurt at home.I used to use a good quality, live bacteria yoghurt to ma
Yoghurt is extremely good for you, but the best quality yoghurt is often quite expensive in stores. However, with just a litre of milk and some starter culture you can make your own yoghurt at home.
I used to use a good quality, live bacteria yoghurt to make my new yoghurt, but found that over time I did not get consistent results. This is explained by the fact that each time you do this, you are not only adding the good bacteria in the yoghurt to your new batch, but also any bad bacteria that has possibly contaminated the yoghurt while it has been in your fridge. This is understandable, as the air itself is full of bacteria. Each time you clone yoghurt in this way, the risk of contamination increases and you get an inconsistent and eventually bad result.
The alternative is to purchase a new, good quality, live bacteria yoghurt every time you want to make a new batch of home made yoghurt. This however is costly, as we are then back to paying top dollar for the best quality yoghurt.
I use a starter culture
to make my yoghurt at a cost of about twenty cents per batch and I use an EasiYo container to make it in. You can pick one of these up in second hand stores for a few dollars, but if you don’t get lucky and spot one, even at full price they are quiet reasonable, costing about $20.00. The only other equipment you will need is a thermometer
, so you can get the milk to the correct temperature
The starter culture
I use does not have any added flavours or colourings and is highly concentrated, with each sachet making up to 100 one litre batches of yoghurt.
I use this recipe
in the evening and leave it overnight. In the morning I have wonderful thick and tasty yoghurt to have as a part of my breakfast.
This has got to be the best value for money yoghurt I have ever come across. Eat it as it is by itself or with fruit, or add some home made jam to create different flavours.