Yoghurt is essentially a sweet snack produced by fermenting milk bacteria. It is enjoyed by many individuals worldwide in various flavors. There are many reasons as to why one would consider making this snack at home. It could be that you want to make yoghurt that is free of industrial additives and processing or just as well take yoghurt that is made from home. Your ingredients would be a piece of old cloth, milk and live culture yoghurt in a measure of two tablespoons. You may also find that you need a fridge and an oven to be able to efficiently make this kind of yoghurt. As soon as you have assembled all these necessities, follow the steps below.
The first step of this recipe is to pasteurize the milk. This is the process of boiling your milk over a saucepan. The entire process usually takes around three minutes if you are boiling over high heat. As soon as it has fully boiled, switch off your heating element and place a lid on top. If you had powdered milk (optional), you can whisk it in at this point then allow the milk to cool.
After cooling your milk to about 115 degrees, you can now add your live culture yoghurt. Keep in mind that a thermometer is not exactly necessary to measure the temperature of the milk. The hand can also be used to feel how hot it is. You should be able to have your palms rest on the sides of the saucepan for around ten seconds after which you will then fully know that the milk is hot enough. Once you have added your teaspoons of live culture yoghurt, whisk your mixture and then place it in a warmed oven. The light in the oven will essentially keep the yoghurt above the required warmth level. At this point, leave it to rest for about 4 to 12 hours.
The last step is for you to strain your yoghurt. Here, the piece of cloth mentioned earlier comes into play. With a bowl, place the cloth on top and secure the sides preferably with a rubber band around it. This creates a sort of strainer. Empty in the bowl your rested yoghurt and carefully place the set up in a refrigerator. The mixture should rest for a few hours. Usually, the thickness of the yoghurt is determined by how long you let it drain. Once you have let it drain for a substantial amount of time, remove the rubber band and store the contents of your bowl in a container until when you are ready to drink it.