Yoghurt With Variations Recipe

How to make it

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• Place a large heavy pot on the stove (leave burner off) and place two ice cubes on the bottom. Move the ice around to cover the entire bottom of the pot, allowing them to melt completely before continuing.
• When the ice is melted, add the milk, buttermilk powder and skim milk powder if using.
• Turn the burner to medium heat and cook until the mixture reaches 180F, stirring regularly with a wooden (not metal) spoon.
• Turn off the heat and cool, stirring occasionally, to 110F.
• Meanwhile, place the yoghurt in a small jug. When the milk has come down to 110F, stir 1 cup of the warm milk into the jug with the yoghurt until smooth, then add to the pot with the remaining milk, whisking well.
• Carefully ladle into a pint-size mason jar and a ½ cup mason jar, screwing on the lids.
• Wrap jars in a towel and place in an insulated cooler with a heating pack set to the lowest setting (I heated up a Magic Bag and used that). Set aside and do not move for 8 hours, up to 12 for a tangier yoghurt.
• Refrigerate 2-4 hours before serving - make sure to set aside the small jar for the next batch.

• Variations:

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• 1. Add the contents of 1-2 probiotic capsules to the mixture right before placing into jars for an extra bacteria boost.
• 2. Stir in 2 tbsp honey and 2 tsp vanilla extract right before placing into jars for a sweet dessert.
• 3. Mix 3-4 tbsp instant cappuccino mix (or instant coffee and your favourite sweetener) into the milk in the pot after removing the 1 cup for the starter mixture.
• 4. Mix fermented yoghurt with 3-4 tbsp fruit puree for fruity yoghurt, or lemon zest, dill and garlic for a tangy topping for savoury foods.