Lexi Webster
Making yoghurt at home is easier than you may think, and it can be a fun activity for the whole family. There are numerous methods and recipes to choose from, and you can make yoghurt with or without a yoghurt maker. In Australia, you can easily purchase yoghurt makers and sachets from EasiYo Australia. Making yoghurt at home can be cost-effective, and you can control the ingredients, such as the amount of sugar. However, it can be a delicate process, as yoghurt-making involves handling bacteria.
| Characteristics | Values |
|---|---|
| Yoghurt maker | Davis and Waddell Yogurt Maker/Fermenter, Green Living Australia Yoghurt Maker, Easi-Yo, Thermomix, TM6 |
| Temperature | 92°C, then reduce to 35-40°C, then 42°C for optimal yoghurt culturing |
| Starter | Jalna Biodynamic, Mad Millie yoghurt culture, previous batch of yoghurt, commercial live yoghurt, yoghurt starter culture |
| Milk | UHT milk, long-life milk, standard milk |
| Other ingredients | Powdered milk, calcium chloride |
| Time | 8-12 hours, 10 hours, 24 hours |
| Fruit | Do not add fresh fruit, as the enzymes will break down the yoghurt. Add preserved fruit, jam, or fresh fruit when serving. |
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Choosing a yoghurt maker
A yoghurt maker is a kitchen appliance that, by heating milk and leaving it to ferment in a controlled environment at a controlled temperature, allows you to make thick homemade yoghurt. Yoghurt makers should run between 37 to 43° C and should not creep up in temperature, even over extended fermentation times.
There are a few different yoghurt makers available in Australia. The Green Living Yogurt Maker has received positive reviews for its simple instructions and great results. The Luvele Yogurt Maker is another option, which has been designed to help you make the purest, most natural probiotic-packed yoghurt at home. It is available in two options, The Pure and Pure Plus, with a 2L Glass or 4x400ml ceramic Jar options. The Davis and Waddell Yogurt Maker/Fermenter is also a fantastic option for your yoghurt-making needs. It is versatile, reliable, and cost-effective.
When choosing a yoghurt maker, it is important to consider the capacity of the appliance, the temperature range it can maintain, and the ease of use. It is also worth considering any additional features that may be useful, such as a timer or the ability to make non-dairy yoghurt.
Some yoghurt makers come with additional features, such as a timer or a recipe book. For example, the Luvele Yogurt Maker features a 36-hour digital timer and a water-bath technology system for an accurate and even temperature. The Davis and Waddell Yogurt Maker/Fermenter comes with a handy instruction book filled with recipes for each function, making it easy to explore all the culinary possibilities.
In conclusion, when choosing a yoghurt maker, it is important to consider your specific needs and preferences. Factors such as capacity, temperature control, additional features, and cost should all be taken into account to find the best yoghurt maker for your requirements.
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Using a starter
Making yoghurt at home is a simple process but can take some experimentation to get right. Yoghurt is made by heating milk and inoculating it with a particular strain of bacteria, which converts the lactose into lactic acid. The bacteria used are usually Lactobacillus acidophilus and Streptococcus thermophilis.
There are two ways to start making yoghurt at home. The first is to use a store-bought yoghurt, and the second is to use a yoghurt starter. Yoghurt starters contain cultures of bacteria that are used to inoculate the milk and begin fermentation. You can purchase a starter from a health food store, food co-op, or online. In Australia, you can buy a starter from Green Living Australia, which ships its products nationwide.
When using a starter, it is important to ensure that the milk is not heated above 45°C before adding the starter, as this will kill the bacteria. The milk should be heated to 92°C first to destroy any spoilage bacteria, then cooled to between 35°C and 40°C. The starter can then be added and stirred. The milk should be kept at a constant temperature for the bacteria to work. The yoghurt should incubate for 24 hours or more so that the bacteria can consume all the lactose, making the yoghurt easier to digest. The longer the incubation, the stronger the yoghurt will be. In Australia, most commercial yoghurts are incubated at 42–43°C for 4–6 hours.
Some people use frozen starter, although others say it needs to be fresh each time. If using frozen starter, it should be defrosted on a saucer, and any excess water should be drained off. The starter should not be handled with fingers to avoid contamination. One jar of starter can be frozen and used for multiple batches of yoghurt, making it a more economical option.
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Heating milk
Heating the milk is an important step in making yoghurt, as it prepares the milk to receive the "good bacteria" from either a previous batch of yoghurt or a commercial yoghurt starter.
Firstly, heat treatment is required to destroy any spoilage bacteria, allowing the desirable bacteria to produce enough lactic acid to preserve the yoghurt. It also denatures the proteins a little, giving the yoghurt more viscosity. Heat the milk in a sterile pan to 92°C, using either a double boiler or placing the pan directly on the heat source. Be careful not to burn the milk, as this will taint the product. Keep stirring to prevent burning and to ensure an even temperature throughout.
Once the milk reaches 92°C, remove the pan from the heat and quickly reduce the temperature to between 35°C and 40°C. You can do this by placing the pan in a cold-water bath, using a double boiler system and replacing the water as necessary, or placing the pan directly into a sink of cold water if it is deep enough. Check the temperature frequently.
If you are in a hurry, you can use UHT or Long Life Milk, which has already been treated with heat and can be warmed to 40°C by placing the unopened packet in a sink of hot water.
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Fermentation
After heating the milk, it must be cooled to around 35-40°C before adding the starter culture. This can be done by placing the pan in a cold-water bath. The starter culture should be mixed well to ensure it is evenly distributed throughout the milk.
The milk mixture should then be maintained at a temperature between 37°C and 43°C for 8-12 hours. This can be done using a yoghurt maker, which keeps the temperature constant. Some yoghurt makers have timers that turn off after a certain amount of time, which may not be suitable for longer fermentation periods. Electric yoghurt makers are a good option for those seeking longer fermentation times, as they can be set to specific temperatures and times.
Longer fermentation times are recommended for those with digestive issues or those looking to improve their gut health. It is important to note that yoghurt has a shelf life of around ten days, and the same strain can only be used a few times before it gets contaminated.
There are many ways to make yoghurt, and the process can be tweaked to suit individual equipment and taste preferences.
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Flavouring
Sweeteners
You can add a variety of sweeteners to your yoghurt to enhance the flavour. Some popular options include sugar, honey, maple syrup, chocolate syrup, malt, molasses, stevia, or artificial sweeteners. These sweeteners can be added directly to the yoghurt mixture before incubation.
Fruits
Fruit is a common ingredient used to flavour yoghurt. You can use fresh, canned, or dried fruit. However, it is important to note that fresh fruit should not be added until after the yoghurt has incubated, as the acid content can curdle the milk-yoghurt mixture and prevent proper fermentation. Fruits like berries and their juices are often used to flavour drinking yoghurt, a convenient on-the-go option.
Spices
Adding spices to your yoghurt can give it a unique and interesting flavour. Try using ground spices like cinnamon, nutmeg, mace, or ginger. You can experiment with different combinations to find your favourite blend.
There are a few different ways to add flavour to your yoghurt. One method is to put 1 tablespoon of your desired flavouring, such as jam, preserves, or extracts, into the bottom of 1-cup containers. Then, pour the warm milk-yoghurt mixture over it, cover, and incubate as usual. This will ensure that the flavour is evenly distributed throughout the yoghurt.
Fermentation Time
The length of time you allow your yoghurt to ferment will also impact its flavour. Longer fermentation times will result in a stronger flavour. Most people find that 6-12 hours of fermentation is perfect, but you can adjust this to suit your taste preferences.
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Frequently asked questions
You will need a yoghurt maker, a pan, and a thermometer.
You will need milk, a starter culture, and optionally, powdered milk and calcium chloride.
Firstly, heat the milk to 92°C to kill off bacteria. Cool the milk to 35-40°C, add the starter culture, and stir. Maintain the temperature between 37-43°C for 8-12 hours.
