Step 1

Select two large saucepans that can sit into one another in a double boiler fashion.

Step 2

Pour up to 2 litres of fat-reduced milk into the smaller of the two saucepans.

Step 3

(Optional step) Add skim milk powder - Measure out 1/3 cup of skim milk powder per litre of milk and whisk it into the saucepan of milk. The skim milk powder will sit on the surface of the milk and form clumps. Do not worry. Once heated the dry milk solids will dissolve and incorporate.

Step 4

Heat the milk to 180°F / 82°C. Stir the milk with a wire whisk as it heats so that the milk powder doesn’t settle and burn at the bottom of the saucepan.

Step 5

Fill the larger saucepan with approx. 2 inches of boiling water.

Step 6

Once the milk has reached 180°F / 82°C place the saucepan of milk into the pot of boiling water and hold it between 160º-180°F, (71°-82°C) for 20-30 minute.

Step 7

Remove the saucepan of hot milk from the stove-top and leave to cool to below 110° F (43° C). Note, the milk can cool down to below 43°C, it just mustn't be too hot when adding yogurt starter culture. Temperatures above 43° C will kill the bacteria in the starter culture.

Step 8

Pour the milk into the yogurt making glass jar.

Step 9

Add the starter culture and gently whisk it in. Each starter culture will come with different instructions. Please use the amount specified.

Step 10

Put the lid on the glass jar and place into your yogurt maker. Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker. Place the cover lid on top. Use the digital control panel to set the temperature to 38° C (100° F), the time to 24-hours and then press ‘confirm’ to begin incubation.

Step 11

After 24 hours the fermentation is complete. Switch the yogurt maker off. Condensation will have collected under the cover lid. Take care removing it and allow the water to drip into the water bath, instead of your bench!

Step 12

Remove the yogurt jar from the water bath. Straight from the maker the yogurt will be runny and warm. Place the jar in the fridge for at least 6 hours to chill and set.

Step 13

(Optional step) Strain the yogurt for 1-2 hours to remove some of the liquid whey.