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Cool to 47-50ºC
(116.6-122F) - Or when you can put your little finger in
milk and count to ten
-slowly-, then that’s the time. (count like: one thousand
and one, one thousand and
two,….) .
In a small bowl
mix 2 tablespoons (soup-spoon) of culture (which is plain
yoghurt) with 2
tablespoons (or more) of the warm milk. Mix until it is
smooth.
The important
point in making yoghurt is not to disturb the container
while the culture is working. In order to achieve this, we
need to
PUT the
container that we are making the yoghurt in on the towel or
blanket that we are using to keep the yoghurt warm. Now add
the milk and yoghurt mixture to the warm milk. Don’t worry
about mixing it thoroughly. Just put it in the corner and
slightly mix. The culture will propagate. Put the lid on the
container to cover.
Now very gently,
without moving or tapping the container, fold the blankets
or the big towel over the dish. Moving to tapping the
container will make a thin, watery yoghurt.
People generally
say that the culture will be "angry" if you move the
container and won’t finish their work. Seems like tapping
prevents the custard like structure from
full forming. The structure is
what we are after, in order to have a nice creamy
yoghurt.
It is also a
good idea to cover is with a down coat or an extra blanket.
Let it rest until next morning ,
if your making it over night. It should sit undisturbed
for 8-10 hours. Then it goes
directly into the refrigerator to set completely. It should
at least rest in the refrigerator for 12 hours. In order to
have a smooth and firm consistency.
If you start to
eat it from the edge, each time there will be some whey
collected.
If you like the
taste you can drink it. Or you can throw it. The yoghurt
will get thicker each time.
Will last at
least 2 weeks.
Enjoy!
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