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How to make Yoghurt at home

Wash & Sterilize

1.  Wash your culturing jar with soapy lukewarm water. Sterilize all your equipment, ensure that all sterilization agents are properly washed out before you start.

Milton is food safe and a good household sterilization option.

NB: Beware when washing your jar in too warm water - it can crack if the temperature difference between the jar and water was too great.

Prepare the milk

2.  Pour the milk into the stove top pot. With low heat, while stirring, heat the milk to 85°C and keep it there for 10 minutes.

3.  Cooling: rapidly cool milk to between 43°C - 45°C. This can be done by placing the pot in a sink or a container filled with water and ice cubes.

Milton is food safe and a good household sterilization option.

Inoculate, incubate & refrigerate

4. Inoculate: Gently stir in the Yoghurt culture once the milk has reached a temperature of between 43°C - 45°C.

Pressure point: When the milk has reached 45°C, work quick when inoculating and getting your milk to incubation. Don't let it cool down below 43°C otherwise your yoghurt will have a hard time setting

5.  Incubate: Pour the mixture into your sterilized glass jar. Place it in a warm spot (incubation area) where it will keep its heat (between 43°C and 45°C) for the next 8 - 12 hours.
The longer it stands, the thicker it tends to be, but also the more acidic it becomes.

6.  Refrigerate: After the incubation period is done, place your finished yoghurt batch into the refrigerator until cooled. Yoghurt thickens further during refrigeration.

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