The Kitchen

The Kitchen Was super excited about making yoghurt. Now I'm apprehensive about my lame prep. Intended to throw myself into yoghurt making some time ago, but that sort of fell by the wayside after a bad result or maybe two (runny ... then made cottage cheese instead, by boiling bad result). The Thermos flask style yoghurt maker was really lame; the op-shop bought electric yoghurt maker was effective (but too fiddly for my liking, which is probably why it ended up in the charity bin); and the wrap-and-stand method was hit and miss (for me). Been eating loads of yoghurt lately, so it seemed like a good time to have another shot at making my own. Watched a few videos and opted for the yoghurt & sour cream starter option (some use culture, others use store-bought yoghurt as starter, or yoghurt starter and milk powder, for the fat content & creamier result). The electric model came with a thermometer, which is handy to have when you don't know by feel what temperature you're looking for.  It just has a basic gauge on it, rather than an indicator of precise temperature (which ought to be brought down to 45ºC before introducing culture/starter).   [CLICK IMAGE TO ENLARGE] Aside from the fiddly x6 cups (& lids) individual factor, the capacity of the electric model was too low to bother messing around.  If you're going to bother making yoghurt, make at least a couple of litres to make it worth the effort. Yoghurt can be used in all sorts of ways:  in cooking; dolloped on top of meals served; eaten with cereal; eaten as a snack; sweetened, and eaten as a dessert; in cake preparation etc. ... or (in natural unsweetened state) fed to dogs (small doses, to test for tolerance!) ... LOL For 1.5 times less than the price of a tub of store-bought plain yoghurt, I can make x2 the amount of yoghurt at home ... or, that's the plan.  :) Once you have successful home-made yoghurt happening, you reserve a cup (or whatever) as the starter for the next batch.  So, how easy & economical is that? The only hassle is getting the right environmental/incubation conditions.  Or that's what I've found. Instead of messing with the individual cups & lids method of the electric yoghurt-maker, I've chosen to set aside the cups (which I'll probably use as spice jars).  I'm using the base as an improvised 'heat-mat'.  The 'heat-mat' sits on large towels; a large glass mixing bowl containing 2 litres of the yoghurt mix sits on top of the 'heat-mat' (with a dinner plate resting on top of the bowl as a lid); and an extra towel has been placed on top, to complete the package, in case its not warm enough. In maybe 4 hours from now, I ought to have yoghurt ... if all is well with that thermometer, and (I guess) if I haven't let the temperature drop too much by fiddling with that heat-mat, which I failed to set up and warm beforehand, because I tend to do things on the fly (instead of properly planning)  :( . Just checked the 'heat-mat'.  It's working & it's nice and warm under the bowl.  I'll have yoghurt ... or I'll have cheese.  LOL Can't take photos, as the camera batteries have died. *recipe example here Ta-da [CLICK IMAGE TO ENLARGE] It worked.  It worked.  It worked! It's perfectly set. Can't taste it yet, because it's not chilled.