Pot Set Milk Powder Yoghurt
Make Yoghurt with Powdered Milk using Mild or Tangy (Dairy-Based) Cultures
Selection of culture:
The Non-Dairy Yoghurt Culture is not recommended for dairy use as it has a different ratio of the bacteria species which can produce a dairy yoghurt with an undesirable texture.
You will need the following items
- A yoghurt maker large enough to hold one litre of milk.
- A dairy thermometer
- A sealed whisk
- Measuring cups
- 1 Litre non-chlorinated water
- Enough powdered milk for 1 litre, plus an extra 1/3rd to 1/2 of a cup.
- 2 or 3 drops of calcium chloride -- Optional
- 1 dose of Yoghurt Starter Culture
- 1 dose of Probiotic Culture -- Optional
Note: The amount of culture used for one litre is VERY SMALL.
Directions for Thick Greek Style, Pot Set Yoghurt
- Mix the milk powder into water warmed to between 37° and 43° C, or use cold water and then heat to that temperature range. and place into a yoghurt maker.
- Add in two or three drops of calcium chloride, mixing well. We have found that two or three drops of calcium chloride will help improve the curd and produce yoghurt that is just a little thicker.
- Mix in your yoghurt starter culture and optional probiotic culture, mixing in well to ensure the culture is evenly distributed throughout the milk.
- Maintain the milk mixture temperature between 37° and 43° C for 10-12 hours, or even longer, using your yoghurt maker.
- For a higher bacteria count and a lower sugar content, ferment for up to 24 hours.