Studies report that homemade yogurt is far healthier than the shop-bought varieties. If you are eager to start making your own delicious yogurts, here are five things not to do.
Five Things to Avoid When Making Yogurt
- Don’t Be So Anxious!
People have reported having sleepless nights in anticipation of their yogurt being a success. Continually getting up to check the substance as if it is a sick toddler with a fever is not necessary, no matter how interesting your first attempt at homemade goodness may be.
Try to resist the urge to check the yogurt every half an hour to see if it is ready. Moving your bowl around could spoil the entire process. It is okay to shake the device slightly about 5 – 6 hours later and look for a gelatinous jiggle. If that slight shake results in a splash, put the container down and don’t come back for another hour or two. Give the yogurt bacteria enough time to multiply. Also avoid the urge to stir your yogurt before it has set. Use an efficient tool for making home yogurt, such as the EasiYo starter kit, and the process will be much easier.
- Choose and Use Your Milk Wisely
Using old milk to make your own yogurt is certainly not a good way to salvage milk that is past its sell-by date.In addition, heating milk to 175 degrees, whether it is pasteurised or not, and whether or not you do this on top of the stove or in a microwave, tends to rearrange the proteins in a way that is highly beneficial to the bacteria. Skipping the heating process will result in thin yogurt that is more fit for drinking.
- If You Use Yogurt to Bake Dinner, Don’t Incubate in the Oven Right Away
If you incubate your yogurt in the oven immediately after using it to bake your dinner, you could kill the yogurt microbes and your yogurt will be ruined.
- Don’t Eat It All!
While your yogurt is no doubt delicious, avoid eating every last drop. Try to save about a tablespoon to use as a starter for your next irresistible batch. This can be the cheapest starter for yogurt. In fact, put a small amount of your freshest batch in a small container and place it in the freezer to save for another day, such as when you accidentally eat the last of your next batch, or when you want to take a little time out from making yogurt but don’t want to completely give up on the notion.
It is very difficult to tell the difference between yogurt made with a small batch that has been sitting in the freezer for three months and yogurt that has been made using your own three-day-old homemade goodness as a starter. Overall, your homemade yogurt should store in the freezer for approximately three months.
The best part about making your own yogurt is that you can experiment with flavours and thicknesses to find what you like best.