The basic process is very
simple: You sterilize the milk by heating it to a simmer, this kills
all the existing bacteria in the milk so that it will only be fermented
by the starter bacteria culture which we add when the milk has cooled
enough. We then keep it warm for 24 hours and the starter culture
multiplies and consumes the milk to produce our yoghurt.
This is with the Lakeland
Yoghurt maker but I believe it is very similar to the yogourmet.
Put a measured amount of milk to suit your yoghurt maker into
a pan and heat. While you bring it to a simmer sterilize the yoghurt
container and the utensils you will use
If using cows milk bring it to a simmer for 2 minutes. Take care
to watch the milk as it approaches simmer as it may boil over.
milk (which is more delicate) do not heat above 185'F ( 85'C).
Let the milk cool, you can speed cooling by putting it in a
sink of cold water as above.
Allow the milk to cool to below 110'F(43C) luke warm temperature
(body temperature) or cooler.
Cover the milk while it is cooling to prevent airborne bacteria
dust contamination. After cooling I lift most of the skin
off with a spoon. You can strain it if you wish to get a slightly
Pour a little of the cooled milk into the yoghurt container and
take a generous desert spoon of starter yoghurt or a sachet
of starter powder
The yoghurt starter I am using here is Total authentic Greek
yoghurt, in the U.S. a Dannon plain starter can be used. See
Starters. Mix till it is thoroughly
Add the rest of the milk, mix again.
8/ Lid on and it is now ready to start fermenting
9/ Place it inside the Yoghurt maker and switch on
Leave it fermenting for a full 24 hours The Yoghurt maker should
keep the temperature around 100 to 110F
(38 to 43C)
After 24 hours -
Smile, you now have wonderful
SCD™ 24 hour yoghurt. Gently, without stirring, put it in the
fridge to chill so that you don't disturb