Homemade yoghurt
Science project
A bacteria culture at optimal heat conditions is responsible for yummy yoghurt. Ensure your incubator remains at about 40°c. The mesophilic bacteria loves some heat and it will do the rest.
For incubation use food warmers..thermos...oven...microwave or water jacket. Without sufficient heat for atleast 5hours then you end up with mala...not creamy yummy yoggi.
Homemade yoghurt
Science project
A bacteria culture at optimal heat conditions is responsible for yummy yoghurt. Ensure your incubator remains at about 40°c. The mesophilic bacteria loves some heat and it will do the rest.
For incubation use food warmers..thermos...oven...microwave or water jacket. Without sufficient heat for atleast 5hours then you end up with mala...not creamy yummy yoggi.
Open in Cookpad AppSteps
- 1
Bring the milk to a boil
- 2
Let it cool and skim away the cream.
- 3
When still warm to the touch add 50-100ml of active culture yoghurt.
- 4
Cover and let sit in a warm place for 24 hours. Maintain temperature at 40°C for atleast 5 hours.
- 5
Add essense and serve with honey and garnish as necessary
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