How to make yogurt 

Using the Natren Yogurt starter to make your own home made yogurt is easy and fun. Your friends and family will think that you are giving them the most expensive Bulgarian yogurt money can buy. The extra benefit is that it is healthy and helps put back the natural bowl flora which so many of us lack with our modern eating arrangements.

Shopping List:
Natren Yogurt starter (available here).
2 Litres of Milk (powdered milk does not work)
Thermometer (Temperature range of 40º -95º Celsius)
Large double boiler (about 3 litre capacity) or a Yogurt Maker if you have one.

Method:

1. HEATING THE MILK: To prevent scorching, heat the milk in a double boiler or water bath. Use a stainless steel, glass or enamel container. Heat the milk to 82º - 88ºC for 20 to 40 minutes to achieve gourmet results. Low fat and non-fat milk must be heated the full 40 minutes. Do NOT heat the milk in a microwave oven.

   For faster yogurt Heat the milk 88º - 93ºC for 5 to 10 minutes, watch carefully to avoid boiling the milk. This first step breaks down the protein molecules in the milk, while evaporating a great deal of water. It also kills any existing bacteria already in the milk. The longer the milk cools, the thicker and tastier the finished product will be.

2. COOLING THE MILK: The milk must be cooled to 43º - 46ºC before adding the yogurt starter. This is important so that the bacteria will thrive and the yogurt will set properly. The milk cooling process may be accelerated by placing the pan in cool water (be careful not to splash any water into the milk). You may also stir the milk to hasten the cooling. This step takes about 10 minutes.

3. ADDING THE STARTER: Use 5 teaspoons of Natren's Yogurt Starter. Place the starter in an empty cup and pour about 2 tablespoons of the cooled (43º - 46ºC) milk into the starter and stir to form a smooth paste. Continue adding milk to the paste, thoroughly blending after each addition until the cup is nearly full. Stir this mixture gently back into the pan of cooled milk and mix thoroughly.

4. INCUBATION: Yogurt makers: Follow the manufacturer's instructions for incubation. Oven method: Gas oven – place on the top shelf, in the back. Electric oven: Wrap the container with a towel before placing in the oven. It is best to remove the yogurt as soon as it is set to preserve sweetness, check after 6 hours. If you are incubating overnight, take the yogurt out of the oven first thing in the morning. (The oven's do not need to be turned on for this process, it is only so that the incubation takes place in a stable environment).

5. HOW DO YOU KNOW WHEN YOUR YOGURT IS YOGURT? Yogurt is ready when it has thickened and has a custard-like consistency, or separates from the edge of the container. If longer incubation time is needed, check every 15 to 20 minutes. The yogurt will continue to thicken slightly while cooling.

6. REFRIGERATION AND STORAGE: When your yogurt has set, refrigerate and leave it undisturbed for several hours until thoroughly chilled. There will be a watery separation on the top – this is whey – do not stir it in – pour or spoon it off. If you desire, you can save it and use it in place of other liquids in cooking when preparing other dishes.

Finished yogurt will be good for at least 10 days. It is not a good idea to add anything to the yogurt while it is being stored.

HELPFUL TIPS.
When choosing a particular type of milk you should know that whole milk provides a sweeter, thicker, creamier yogurt. Low and non-fat milk can be used but the fat soluble vitamins A, D, E and K are depleted and the yogurt will be slightly more tart and tangy. With goat's milk, you may have a more liquid yogurt because the protein to fat ratio is different than cow's milk. Goat's milk also has more natural inhibitors to coagulation. You may add a six ounce can of condensed milk or one heaped tablespoon of non-fat powdered goat’s milk (mix in blender to remove lumps). Soy milk is another delicious alternative.

Now you can have some fun preparing and eating your yogurt dishes. A personal favourite is to take a tall martini glass, place 2 table spoons of organic muesli in the bottom, pour in some yogurt to about 3 quarters full in the glass and place a choice of fresh fruits on top. This is a fabulous way to start your morning and your friends and family will love it!

If you're into your desserts you can also use the yogurt to make a yogurt cheese cake. Simply prepare your usual baked biscuit base for your cheese cake and then simply take 3 cups of the yogurt, blend in some thick double cream and about 1 cup of strawberry pure. Place the mixture on top of your biscuit base and then allow to chill, the mixture will set a little, once the chilling is done you can arrange fresh strawberries over the top. Notice that this is a low sugar mixture so for those who have sugar problems this is a fantastic treat.