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Culturing Yoghurt, 40°C
When making yoghurt there are a few simple
steps to follow that will result in creamy
yoghurt every time.
• Step 1. Heat the milk. In a saucepan, heat
the milk/coconut milk to approximately
85-90°C, just below a simmer. This can
be made easier by using a thermometer.
The importance of getting the milk to this
temperature is that it kills off all existing
bacteria in the milk. The other reason why
it is important to heat milk to this point
is that it denatures the milk proteins so
when your yoghurt sets it will be thick and
creamy.
• Step 2. Add Starter Yoghurt. The starter
yoghurt you add to the milk must contain
live bacteria. If it doesn’t your yoghurt
won’t set. These types of yoghurts with
live bacteria are readily available in all
large supermarkets. They are labelled
Lactobacillus bulgaricus and Streptococcus
thermophiles, or sometimes just ‘organic’.
• Step 3. Cool the Mixture. Once the milk has
been heated, set aside and allow to cool
until body temperature, about 40°C. If you
don’t let the milk cool and add the yoghurt
straight away, the heat will kill the new
bacteria in the yoghurt. This will mean your
yoghurt won’t set.
• Once the milk mixture has cooled pour
it into sterilised containers. Ensure the
containers are sterilised as you are leaving
the yoghurt at 40°C which is a temperature
that bacteria grows rapidly. Sterilising the
jars prevents cross-contamination and
only the good bacteria in the yoghurt will
multiply.
• Step 4. Fermentation. When making
yoghurt it is very important that during
the fermentation process, the yoghurt is
placed in a warm environment. That is why
the Food Dehydrator is perfect for making
yoghurt. It incubates the yoghurt and
provides an environment with a warm and
steady temperature.
• Don’t shake the jars of yoghurt during the
fermentation process. This will disturb the
bacteria and extend the fermentation time.
The best thing to do is to check after the
recommended time.
• It’s always important to check the yoghurt
once the fermentation process has
completed. This will take approximately
3-4 hours but will depend on the size of
the jar and the type of yoghurt you used
as the starter. The larger the container
the longer the fermentation time. If the
yoghurt isn’t quite set, place back in
the Dehydrator for another hour. Repeat
until the yoghurt is set. Remember that
the yoghurt will firm up more once it’s
refrigerated.
• TIP: If you like thicker yoghurt place the
fermented yoghurt in muslin. Hang and
allow the excess liquid to drip out. Leave
for an hour and what remains inside the
muslin is thick Greek yoghurt.
• TIP: Because home made yoghurt doesn’t
have any preservatives or stabiliser, the
yoghurt will separate when stored in the
refrigerator. Give it a quick stir and it will
be thick and creamy again.
• TIP: If your finished yoghurt is too thin
and sour tasting you have left it in the
Dehydrator for too long.
• Step 5. Enjoy