Yogurt culture is a bacteria that consumes lactose. This bacteria converts the lactose in milk to lactic acid, giving yogurt that classic, tangy taste. Lactic acid production lowers the pH of the milk, which allows yogurt to be stored longer and changes the protein structure, giving yogurt its texture.
The flavour of yogurt can range from mildly sour to quite astringent and varies with the length of culturing time. A longer fermentation time usually yields a tarter-flavoured yogurt. Homemade yogurt’s thickness and texture can range greatly. The culturing temperature and time, and the type of milk used all contribute to the consistency and texture of yogurt. Yogurt may be thin enough to drink or thick enough to hold its shape on a plate. For a very thick, Greek-style yogurt, draining whey is necessary.
To make Yoghurt at home you will need:
Yoghurt Culture capsule
1 to 3 litres of milk (per capsule)
Up to 3 litre capacity flask (or 2 x 1.5 litre flasks)
Procedure to make Yoghurt:
Heat pasteurized milk to 42oC
While milk is heating boil sufficient water to pre-heat the flask/s
Dissolve content of capsule in 1 cup of heated milk (stir to ensure even distribution)
Add the dissolved mixture back to the milk and stir to incorporate
Carefully pour the mixture into the preheated flask
Seal the flask and leave to culture for 8 – 10 hours
After 8 – 10 hours pour yoghurt into suitable container and store in fridge (up to 4 days)