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Australian Recipe

Appetizer

Serves 1
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Short Description

Making yoghurt at home is easier than you think, but can also prove a little fickle. It is simply pure milk heated and inoculated with a particular bacteria, that then has the full freedom of the medium to convert the lactose into lactose acid. However, while the natural bacteria in milk is good for cheese making, the same cannot be said for yoghurt. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good bacteria - either from your previous batch of yoghurt or a good-quality commercial live yoghurt (check the label to ensure it only contains milk solids and live yoghurt cultures - no flavours, emulsifiers or thickeners).




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