Yoghurt and soured milk

In short

• Heat the milk to 85 °C (185 °F) for 30 min or 90 °C (194 °F) for 10 min. That pasteurises it and makes thicker yoghurt.
• Cool to 43–45 °C (109–113 °F) and add the culture: a tablespoon of yoghurt (15–20 g) per litre, or a bought culture as directed.
• Hold at 42–43 °C (108–109 °F) for 4–6 hours, without stirring or moving it.
• If it hasn't set within 10 hours, the yoghurt isn't eaten. The culture didn't work.
• Soured milk is the same method at a lower, falling temperature: thinner and milder.

What's inside

Chapters

1. How milk becomes yoghurt
2. Milk for yoghurt
3. The culture: where to get it and how to keep it
4. Recipe: home yoghurt
5. A warm place without a machine
6. Recipe: soured milk the old way
7. Thick yoghurt, labneh and dishes
8. Storage and signs of spoilage
9. When something goes wrong
10. Common mistakes
11. Printable checklist

Worksheets

• Yoghurt and culture calendar
• Yoghurt calculator
• Yoghurt batch diary
• Culture record
• Inventory