Pot Set Yoghurt
This recipe makes a really thick, greek style, pot set yoghurt using our Mild or Tangy yoghurt cultures.
Follow these directions carefully using regular, full cream, homogenised and pasteurised milk. Add our Yoghurt Starter Culture and you will have the best homemade yoghurt ever, no preservatives or additives.
Low-fat milk can also be used, although the yoghurt may not be as creamy and thick as the full cream version.
You will need the following items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot.
- Dairy thermometer.
- Sealed Whisk
- 1 Litre of full cream milk
- 1/3 cup powdered milk
- 2 or 3 drops of calcium chloride -- Optional
- 1 dose of Yoghurt Starter Culture
(Up to 100 doses per sachet culture)
Note: The amount of culture used for one litre is VERY SMALL.
Add the milk powder to your milk and heat treat to 90° C for ten minutes, stirring constantly. The calcium chloride can also be added now.
Allow the milk to cool to 40° C. Add your starter culture and mix well with your sealed whisk to ensure the culture is evenly distributed.
Pour your milk into the yoghurt maker. Maintain the milk mixture between 37° and 43° C for 10-12 hours, or even longer. For a higher bacteria count and a lower sugar count, ferment for 24 hours.
The use of powdered milk is optional and can be omited if you do not wnat thick, Greek style yoghurt. You can also leave out the powdered milk and have pouring yoghurt, or do as the Greeks did and drain 200 to 250 mls of whey out to get that that Greek style yoghurt.
We have found that two or three drops of calcium chloride will help produce yoghurt that is just a little thicker.