Like most things homemade, yoghurt you make yourself is just better. It tastes better and has no artificial preservatives.
For making yoghurt, you need a starter yoghurt. Starter yoghurt is yoghurt that has been made with active live cultures; this is the friendly bacteria that will turn your milk into yoghurt. You can buy a small container of plain yoghurt at the grocery to use for this purpose. Make sure that the container says Made with live cultures or something of this nature.
Milk: 1 pint milk (you can use semi skimmed or full fat milk)
Small pot of live yoghurt to use as the starter culture.
1. Boil the pint of milk.
2. Allow the milk to cool down.
3. Lots of recipes will give a temperature of 45 degrees which is right for making yoghurt. I just dip my finger in the milk and make sure the milk is warm to touch.
5. Cover the container and keep in an airtight and warm cupboard. In the winter, I tend to keep my container in the microwave. I also add a boiled kettle next to my container to give the microwave some warmth . Sounds crazy but it works!! I know of friends who keep a hot water bottle next to their container. In hot countries, it is a lot easier to make yoghurt. My suggestion would be make the yoghurt overnight.
6. This is what my homemade yoghurt looked like:
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