How to make yoghurt

Making yoghurt at home couldn't be easier. Here's a simple video that explains neatly how to make a tasty natural yoghurt with your YogurtNest.

STEP 1: Warm your chosen milk to at least 50 degrees. In the UK we've found that for a thicker yoghurt it helps to heat the milk a little closer to boiling. You may find that as the milk heats it develops a film across the top, which we suggest simply spooning away for the smoothest consistency. Let the temperature settle at 50 degrees, so if you have heated beyond this then let the milk sit for a while to cool down.

NB: If making plant-based yoghurt, you will need to add a thickening agent (we recommend Guar Gum) during this part, making sure it is well blended, without lumps, to create a smooth and creamy texture.

STEP 2: Pour the milk into your preferred jars. We recommend reusing clean jam or honey jars for smaller amounts and Kilner-style jars with a trustworthy seal around the top for larger quantities.

STEP 3: Add a spoonful of yoghurt (no more than a tablespoon required) to each jar and give them a good stir, before closing the lids securely and tucking them all into the YogurtNest with the bonnet in place and the cord pulled tight. 6-hours later, after the yoghurt cultures and the YogurtNest have worked their magic, you will be able to enjoy your fresh creations.

TIP: If you are making yoghurt for the first time, it's best to use a simple, natural yoghurt with the least ingredients possible. Once you have started making your own, the best yoghurt to use as a feeder is the one you most recently made. If you are using a probiotic sachet, then ensure that it contains Lactobacillus Bulgaricus and Streptococcus Thermophilus bacteria.

And here's an extra video with the additional step required for making plant-based yoghurt:


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