How do I make Yogurt?

If you are sick, as in sick as a dog! And you appear at my office – looking like you feel, slightly greyish and as though any minute you might breathe your last, the first thing I will get you doing – is making YOGURT!

So how do we do this again? … Basic process is you innoculate milk with yogurt culture (from best quality store bought Plain or Greek Yogurt that claims to contain ‘live culture’), then keep it warm – not hot – warm as in snuggled in blanket to encourage growth of lactobacillus!

INGREDIENTS

  1. Litre of Raw Milk (See below for dealers and solutions to supply challenges
  2. 1/2 Cup Plain or Greek Yogurt

Raw Milk is a leee-tle hard to find, however where there is a will and a working pineal gland, there is a way. Also, just quietly, I know a bloke and if you live in the Dandenong Ranges area, I can hook you up!

Jonesy’s Dairy Fresh is the Farmer’s Bloke and he supplies The General Food Store, who then distribute the necessary.

CONTACT DETAILS FOR THE GENERAL FOOD STORE
03 5968 3580 ~ eat@thegeneralfoodstore.com.au

If you’ve tried really really really hard, as in prayed, visualized and concentrated really hard on making your pineal gland project an image of success – then, you can use ordinary homogenized milk, but the effect is less prolific in terms of diversity and the results you get will be similarly diminished.

EQUIPMENT

  1. Cooking Thermometer
  2. Esky
  3. Empty Milk Bottles or other Container
  4. Boiling Water

METHOD

  1. Fill a couple of Empty Milk Bottles (say about 6L – see YouTube Vid for a rough idea) with boiling water
  2. Place Water Filled Bottles in to Esky
  3. Close Lid
  4. Gently heat the milk to 82 Degrees Celsius
  5. Let Milk Cool to 42 Degrees Celsius
  6. Stir in Yogurt (make sure equipment is as clean and sterile as possible)
  7. Transfer Yogurt & Milk in to container – cover with lid
  8. Place Yogurt in to Esky (Incubator) for 9-24 Hours so Milk will culture

Here’s a Couple of YouTube Stars and their expertise

YOGURT CULTURED IN ESKY – EASIER

YOGURT CULTURED IN OVEN – COMPLEX
This guy is very ‘thorough’ – but he explains ‘everything’. Also he uses Skim Milk Powder – makes a thicker yogurt but thin is just as good.

YOGURT CULTURE IN OVEN – SIMPLE & SHORTER

If you use the Oven – you basically need to heat up oven, turn off – get yogurt in their in heat proof containers. I find the Oven a bit hit and miss. It depends on how long your oven holds its heat and round these parts – it gets cold at night. Just means the culture grows more slowly.

If you can … use the Esky. Much easier, I find.

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