Product Review: Natren Yoghurt Starter + Home-made Yoghurt
 
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DIY a batch of homemade yoghurt with Natren Yoghurt starter, a stove top, a saucepan, a thermometer and a sterilised jar.
Author:
Recipe type: Breakfast
Ingredients
  • 4 cups milk - use raw; unhomogenised; organic or A2 milk (in order of preference)
  • 1-2 teaspoons Natren yogurt starter
  • 1 glass litre/quart size jar with lid, sterilised
Instructions
  1. In a heavy bottomed saucepan, or a double boiler, slowly bring the temperature of the milk to 43º/110°F for raw milk or 82º/180°F for pasteurised milk. Once this temperature has been reached, heat at this temperature for 5 more minutes. Take off the heat and let the milk cook for 5-10 minutes.
  2. Use 1 tsp of Natren yoghurt starter for a runny yoghurt, or 2 tsp for a thicker style yoghurt. Place the Natren yoghurt starter in the bottom of the sterilised glass jar. Pour in about ¼ cup milk and stir gentle to fully incorporate the starter. Fill the jar with the rest of the milk, stir to mix and screw on lid.
  3. Wrap the jar in tea towels and let sit overnight or for at least eight hours in a warm place. Alternatively incubate in dehydrator for 6-8 hours at 110°F. The longer you let your yoghurt set, the thicker and tangier it will be. After setting period, refrigerate.
Recipe by @OmNomAlly at https://omnomally.com/2013/07/02/product-review-make-yoghurt-natren-yoghurt-starter/