Pot Set UHT Milk Yoghurt
This recipe makes an Ultra Convenient "UHT", pot set yoghurt using using our Mild or Tangy yoghurt cultures.
You will need the following items
- A yoghurt maker large enough to hold one litre of milk.
- An esky to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker.
- 1 Litre UHT milk
- 1/3 cup powdered milk
- 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 bring your mixture to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.
The use of powdered milk is optional, and assists in achieving a thicker yoghurt.
We have found that two or three drops of calcium chloride will help produce yoghurt that is just a little thicker, this step is optional.
Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.