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Tips for yogurt making
• The thicker the milk, the thicker the yogurt!
• For even thicker yogurt, pasteurise your milk twice before fermenting.
• The longer you ferment your milk, the tangier the yogurt will be.
• Use a cheesecloth to strain out liquid whey to get rich Greek-style yogurt.
• Cool your fresh yogurt, then put it in the fridge (covered) for 12 to 24 hours to allow the
flavours to develop.
• Honey, nuts, seeds and fresh fruit are perfect toppers for your homemade yogurt!
Using yogurt cups
Yogurt cups are a convenient way to portion out yogurt servings.
01 After Step 2: Add started culture, carefully pour the milk into your yogurt cups and
seal them tightly.
02 Place the steam rack on the bottom of the cooking pot.
03 Position the yogurt cups on the rack and add water to the cooking pot until the cups
are immersed halfway.
04 Follow the steps in Step 3: Ferment yogurt normally.
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