Almost the only reason yoghurt fails to set is temperature. Too hot and the culture dies; too cold and it does not work. With a thermometer, 43 degrees; without one, if you can put your little finger in and count to ten, you are at the right point. The starter has to be fresh too, as yoghurt more than a week old gives a weak result.
Ingredients
For the yoghurt
Method
-
Boil the milk
Bring the milk to the boil and hold it over a low heat for 10 minutes. This step makes the yoghurt thicker.
-
Let it cool
Cool the milk to 43 degrees. You should be able to put your little finger in and count to ten.
-
Loosen the starter
Mix the starter with a ladle of the warm milk in a separate bowl until smooth.
-
Add the starter
Pour it into the milk, stir twice and leave it. Do not overmix.
-
Wrap it and wait
Cover the container, wrap it in a thick towel and leave it for 6 hours without moving it at all.
-
Into the fridge
Once you see that it has set, move it to the fridge without opening the lid and let it chill for 4 hours.
Tips
- Do not shake the container while it sets or open it to check; vibration splits the yoghurt.
- Do not use starter yoghurt straight from the fridge; let it come to room temperature.
- For something thicker, boil the milk for 20 minutes instead of 10; the water evaporates and the solids increase.
- Keep some of your own yoghurt as starter each time, but take a new culture after five or six rounds, as it loses strength.
Nutrition
Values are per serving and approximate.