Can someone please tell me if there is an easy recipe for making yoghurt?

Question

I would like to be able to make yoghurt at home - both for nutritional and money saving reasons.

Answer 1

To make yogurt in the old country traditional way, heat some milk to 38 degrees centigrade (the temperature of human body).

Mix a couple of tablespoons of yogurt culture (already made yogurt) into the warmed milk.

Strain milk mixture into a glass bowl with a tight fitting cover (works best with clay pot).

Wrap the covered pot carefully in blankets or towels and keep it in the warmest part of the kitchen away from drafts and direct heat for 8 hours.

Now you should have your fresh yogurt.

Refrigerate your yogurt and don't forget to save a couple of tablespoon for your next batch.

Bon Apetit!

Answer 2

I have a yoghurt maker - which I bought from Lakeland Plastics. I make about 1l at a time. I use a tablespoon of live yoghourt - which you can buy from any supermarket and a carton of long life milk - I use the value brands. Pop it in, and leave it on overnight. Then I save a tablespoon for the next batch.
It's dead easy and yes, it is much cheaper, even taking in account the cost of the yoghurt maker. By the way - try not to leave it on for longer than 8 hours as it makes it more tart.

Answer 3

you have to ferment the yoghurt

1) put the milk in a saucepan
2) boil it and wait till it gets warm
3) add a spoon of yoghurt in it
4) and keep the saucepan hot, maybe you can cover it with towels as i do
5)wait 3 hours to open it

now you have a delicious yoghurt..

i m from motherland of yoghurt (i m a turk), you can trust me that s the only way you can do it by yourself in home...

and did you know? making "ayran" is really very easy
add some water and a little bit salt to yoghurt in a glass and stir it up it s a delicious drink of Turkey i suggest you to try it.

Answer 4

yes u can make it. heat the milk lightly then transfer it to a steel bowl add little of prepared yoghurt and keep the bowl in a dry and warm placeclose the top of the tin then on the next day it is ready to eat
if the milk is rich in fat the yoghurt will be more thick

Answer 5

Hi,

Yoghurt is produced by the controlled fermentation of milk by two species of bacteria (Lactobacillus sp. and Streptococcus sp.). The sugar in milk (called lactose) is fermented to acid (lactic acid) and it is this that causes the characteristic curd to form. The acid also restricts the growth of food poisoning bacteria and some spoilage bacteria. So, whereas milk is a potential source of food poisoning and only has a shelf life of a few days, yoghurt is safer and can be kept for up to ten days, under proper storage conditions.
Yoghurt can be easily produced at the small-scale. The procedure is as follows:
• Collect the milk in carefully cleaned, covered vessels.
• Pasteurise the milk at 80-85°C for 15-20 minutes. This is especially important if tuberculosis bacteria are thought to infect animals locally.
• Cool the milk to 40-45°C as quickly as possible and add a starter culture of the yoghurt bacteria. Keep the milk at this temperature for 3-4 hours while the fermentation takes place. If possible, then cool the yoghurt in a refrigerator until it is
eaten or sold.
There are three potential problems in yoghurt making:
Spoilage by bacteria or moulds This is due to unclean equipment, contaminated milk or poor hygiene of the production staff. Ensure that all equipment is thoroughly scrubbed, sterilised with diluted bleach (two tablespoons of bleach per gallon of water) and thoroughly rinsed in clean water before production starts. Pasteurisation should ensure that fresh milk is not contaminated, but do not use old milk. Make sure operators wash their hands before starting work and do not allow anyone with stomach complaints, coughs or skin infections (eg boils) to work with the milk.
Maintenance of correct incubation temperature:
A commercial yoghurt maker of kitchen size may be purchased, but these tend to be rather expensive for what they are. You could easily get something made locally from a shallow water bath with a small electrical element, keeping the water warm and the whole thing controlled by a simple variable temperature thermostat. An alternative way would be to fill the yoghurt mix at 40-45°C into a large commercial thermos flask. Finally, you can use a block of 4” polystyrene into which indentations are made of such a size that small cream containers fit comfortably. The warm yoghurt mixture is thus filled into the containers inside
the block of polystyrene, and a polystyrene lid placed on top. The insulating effect of the block will then prevent the loss of heat sufficiently to maintain the temperature of the product at the required 40-45°C. A similar idea consists of a hollow polystyrene box approximately 0.75m3 fitted with a 40W electric light bulb. The heat from the bulb maintains the temperature within the required range.
Yoghurt culture:
The correct balance of the two Lactobacillus bacteria is important for good quality yoghurt. In practice, a dried culture can be obtained from most large towns/cities and this can be
grown up on pasteurised milk and kept in a refrigerator. A part of this ‘master culture’ can then be used each day for a week and the last part re-inoculated into milk to form a new master culture. This method can be continued for several months, provided good hygiene is used, but eventually undesirable bacteria will contaminate the culture and it must be replaced.
If a refrigerator is not available, it is possible to add one or two teaspoonfuls of commercial yoghurt (which has not been pasteurised after the fermentation) as the starter culture for
each pint of milk. This can be done each day. Finally, it is possible to add part of your yoghurt production to a new batch of milk the following day. There is a greater risk of contamination using this method and it is not recommended unless the other methods described are not possible.
Product variations:
Yoghurt can be either stirred or set. Stirred yoghurt is fermented in bulk, stirred and then dispensed into pots or sold into customers’ containers. Set yoghurt is made by pouring the
inoculated milk into pots and fermenting it in the pot. Fruit and nuts can be added to each type but care is needed to ensure that they are thoroughly cleaned and blanched to avoid
contamination. In some countries a layer of fruit syrup on the top of set yoghurt is a popular alternative. In other places a thicker stirred yoghurt is preferred. This can be made by adding dried
skimmed milk (at approximately 50g/l) to the milk before pasteurising. The use of other thickeners such as starch and pectin is also possible, but generally unnecessary.
Quality control:
The main quality control points to consider concern hygiene and are described above. Pots and other containers must also be absolutely clean before use.
Equipment required:
Milk churns or similar containers.
Pasteurising pan (e.g. 101) preferably made from stainless steel, but aluminium is adequate.
Gas ring or other source of heat.
Thermometer (0-100°C).
Incubation box/flask.
Refrigerator (optional).

I hope this will be very helpful to make a Healthy, Bacteria Free and ofcourse, Delicious YOGHURT.
Have a Nice and Delicious yoghurt and send your comments to me.
Cheers!

Answer 6

Don't know if this question was intentional but anyway will answer. Take milk. Add a drop of lime juice (concentrated) at night and keep it out in warm place (don't heat, I just mean not in your refrigerator). Add flavours next day if you need or just take it if u wanted plain. For the next day, just pour a drop of this into a bowl of milk and use that the next day.

Answer 7

GEt some milk. Get some yogurt. Put a bit of your old yogurt into the milk and let is sit in a warm place for a while.
You got yogurt.

Answer 8

you need a machine