When I moved to Sydney 12 years ago, the first thing I noticed were the high prices for groceries. In the 12 years that I have called Australia home, nothing has really changed in that department. In fact, it seems that prices just keep on rising…..and quality keeps dropping…
It wasn’t until 2 years ago, that I decided that I had more than enough of paying $5 a liter for natural yoghurt. In Holland my family pays only 0.75 cents for a liter of yoghurt!!! I now pay $1.75 for 1 litre of yoghurt, if I make it myself and if you buy the homebrand milk, it will only cost you $1.25 a litre.
This is all I use
- cooking thermometer
- thermos flask or bowl with lid
- 2 liters of milk
- 2/3 cup of milk powder (opt.)
- smidgen of yoghurt culture
First cook your milk at 90C for 15 min. to kill all pathogens. While your milk heats and pasteurizes, add the milk powder and stir. When your milk has been cooked at 90C for 15 minutes, let it cool down to about 37-40C. Now, add your smidgen of yoghurt culture and transfer this to your lidded bowl or flask. Wrap a towel around it and keep it overnight inside a turned OFF oven.
When you wake the next morning, your yoghurt will be ready for you to eat.
How easy was that!!
If you are as lucky as I am and have access to raw milk, you can leave out the powdered milk.
Instead of using a yoghurt culture, you can use a couple of tablespoons of good quality organic yoghurt to start your batch.
Make sure you keep some yoghurt to start your next batch!