- 1 litre of organic cows milk
- 30g Skim Milk Powder
- 2 Tablespoons of Natural or Vanilla Yogurt
Melanie uses a thermos like equivalent container to place her jar in to allow the yoghurt to form. However, you can use a thermos with a larger opening and find a glass jar that will fit snuggly inside. This recipe makes 1 litre. If you are unable to find a thermos with a large opening, you can wrap the jar really well in towels. You just need to keep the milk at about 45 degrees C to turn it into yoghurt.
Place 1 litre of full cream cows milk in a saucepan and add 30g skim milk powder and whisk well to combine. The skim milk powder increases the protein component which helps to thicken the yoghurt. Using a cooking thermometer, heat the milk on the stove to 90 degrees C. Take it off the stove top and cool it quickly using a glass or ceramic container that has been placed in the sink with cold water. Put water in the sink up to about the same level as the milk is in the container. Allow the milk to cool to 45 degrees C. Then add 2 heaped tbsp. of store bought yoghurt. Melanie uses the Jalna, remembering that if the yoghurt you add is flavoured, it will impart a subtle similar flavour into your homemade yoghurt. Whisked to combine and pour the milk into a 1 litre glass jar. Place into your thermos and leave for 6 hours. Then your yoghurt shall be ready, so place in the fridge. The yoghurt turns out with a beautiful flavour and divinely thick and creamy. Enjoy!