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Yoghurt is made from milk that has been thickened with a bacteria culture. When added to milk, the bacteria breaks down the milk’s protein which, in turn, makes it easier for one’s body to digest. Yoghurt can be flavoured with seasonal fruit – it is best to add the fruit to the yoghurt after it is made. The fruit can be blended and then mixed with gelatine before it is added to the home-made yoghurt.

Preparation for home-made yoghurt

This yoghurt recipe takes 10 minutes to prepare, 20 minutes to cook and about half an hour to cool. It should be left to stand for up to five hours or longer. To make yoghurt, one must use a starter, that is, a small amount of unpasteurised yoghurt (at room temperature) that contains active bacilli.

Yoghurt making tips

Make sure all your equipment is thoroughly clean and opt for stainless steel, glass or enamel containers that have been warmed. Refrain from using an aluminium pot to heat the milk. Heat the milk to just below boiling point but don’t allow it to scorch.

Let the milk cool to about 45 degrees Celsius before you add your active bacilli culture – a few drops of milk on your wrist will tell you if it’s too hot. The temperature on your skin should feel comfortably warm. Remove the skin off the milk before adding your starter.

To mix in your starter, add a little of the milk and stir well – then add the remaining milk and mix until the starter is thoroughly incorporated.

A sweet mild yoghurt requires three to six hours of incubation, whereas a stronger flavour will need more time ‑ before the yoghurt is refrigerated.

Ingredients and method

Measure out 5 cups of milk, a quarter of a cup of skim milk powder and one tablespoon of bacilli yoghurt as a starter. Note that too much starter will make your yoghurt lumpy, aside from making it taste acidic.

Mix the milk and powder in a pot and heat until just below boiling point before allowing it to cool to between 43 degrees Celsius and 46 degrees Celsius. Mix in the starter and allow the yoghurt mixture to incubate for about four hours, in an area where it will not be disturbed – don’t move it at all.

When it has reached your preferred consistency (check to see if it has a ‘custard consistency’ by tipping the bowl slightly), refrigerate it. Pour off water or whey that may form in the yoghurt because stirring it in will thin the consistency.

Save some of your home-made yoghurt in order to use it as a starter for a follow up batch. You will have to buy a fresh batch at some point though as this starter will only be good for another one or two weeks.

Tip: Add two tablespoons of honey to the milk before you heat it, should you prefer a sweet tasting yoghurt.

Tags: desserts, homemade