Yoghurts
Natural Live Goat's Yoghurt
Yoghurt could not be simpler to make – all you need is a good yoghurt making machine, they are quite inexpensive. The machine I bought was from Lakeland – other companies and department stores do sell them.
You can make yoghurt with any milk you prefer – goat’s, Soya, ewe’s etc. Just remember that a number of things vary depending on the milk you choose such as calories, fat & taste. Pasteurised milks have been heated to 71ºC/161ºF for 15 seconds and then rapidly cooled. Some bacteria may still remain – so you need to re-heat the milk until boiling point and then turn the heat right down and simmer for 7 minutes. You must then allow the milk to cool to 50ºC before using to make your yoghurt.
I normally prepare my milk first and then let it cool while doing other things around the home, or eating dinner. By the time you are ready to use your milk, it should be at the correct temperature, which should be below 50 ºC.
You have to start off with some live yoghurt purchased from the supermarket. Then you keep 2 teaspoons of the yoghurt you have made to start your next batch.
This will make natural yoghurt – if you want to add anything to the yoghurt such as honey, raspberries etc., add these once the yoghurt has been made, as it can inhibit the yoghurt making process. Don’t forget though – keep 2 teaspoons of the natural yoghurt to one side to start your next batch.
This yoghurt does only last 5 days in the fridge in a sealed container – preferably a plastic bottle or jar.
Ingredients
1 yoghurt making machine
1 thermometer
2 teaspoons of natural live goat’s yoghurt
1 pint of goat’s milk
Method
Measure 1 pint of goat’s milk and place in a saucepan and bring to the boil. Do not walk away and take your eyes off of the milk, as it does come to the boiler all of a sudden. Turn the heat down and simmer for 7 minutes and place to one side and leave to totally cool or until it has reached 50ºC or below
Put 2 teaspoons of natural goat’s yoghurt into your machine and pour the milk over the top – giving everything a gentle stir.
Switch the machine on and totally forget it for 8 hours. I normally put the machine on as I’m going to bed and wake up to fresh yoghurt.
I tend to let the yoghurt cool in the container from the machine and then transfer it to my container once cool – place in fridge once cooled.