Greek Yoghurt Dried Culture
Another Dried Culture introduced by Nutrition Cookery is Greek Yoghurt/Yogurt Dried Culture:
How to make Yoghurt
Ingredients:
Yoghurt Culture
Milk
Vacuum flask/s or Yoghurt Maker
Whisk
Boiling water
First, reconstitute the Yoghurt Culture with 100mls of milk. Whisk well to form a smooth paste and add to the disinfected milk as below.
Next you will want to make a decent size batch of yoghurt for drinking, mixing with other foods such as fruit/granola/muesli or cooking.
You can use any type of milk, either cow or goat and of any fat consistency, ie, full fat, which is 4% fat, semi-skimmed – 2% fat, skimmed – 0% fat or my favourite, Channel Islands milk – 5% fat. Channel Islands milk is produced by a breed of cow called Jersey.
Use enough milk that you have room for in your flask/flasks or yoghurt maker. This could be 1 to 8 pints. The culture will convert any amount used.
The first part of the process is to heat the milk to disinfection temperature, which is 82°C or 180°F. This destroys any unwanted bacteria, fungi and pathogens. You will need to use a digital temperature probe to check the accuracy of the temperatures. When the temperature has been reached, tip the milk into a jug and cover with cling film/plastic wrap and leave to cool down to between 37°C/99°F (Body Temperature) and 42°C/108°F.
Boil a kettle of water and tip this into the vacuum flasks. This disinfects the flasks and warms the inside of the flask in readiness for the liquid. Place your whisk into the boiled water to disinfect also. Pour boiling water over the flask stoppers.
Add the reconstituted Yoghurt to the warm milk and whisk it well to mix. Empty the boiling water from the flasks and fill with the milk/Yoghurt mixture. Seal with the stoppers and leave for 1 hour. After 1 hour give the flasks a shake to make sure the culture is well mixed. Leave overnight for the culture to do its magic!
If you are using a Yogurt Maker, follow the instructions supplied. After 1 hour, give the mixture a whisk and then leave until the end of the program.
The following day you will have flask/s or Yoghurt Maker full of delicious cultured Yoghurt.
To make more yoghurt, just use some of your homemade yoghurt as the “starter” and follow the instructions above. A little starter goes a long way, for example, about 15 mls of starter is adequate for up to 2 pints/1litre of milk.
You will never have to buy yoghurt again!
Yoghurt can be used in many dishes including as a marinade for chicken, baking, drinking as is and in many sweet and savoury dishes.
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