Ol’ Bob’s Bulk Yoghurt Recipe

Initially I started with 1 pack of "EasiYo"

https://www.ausnaturalcare.com.au/EasiYo-Wellbeing-Range-Greek-Style-Unsweetened-Yogurt-Base-170g

and then made the next batches using a few tablespoons from the batch before, the same culture has now been going for several years.

You could probably start with any live-culture yoghurt from the store.

This is my process, I usually do 4 liters at a time, I use Ashgrove full cream milk.

Recipe

You will need:

• Large Pot
• Thermometer
• Jars (enough to hold 4L)
• Warm area (24 - 36°C)

Ingredients:

• 4L Good quality full cream milk
• 4 tablespoons of live yoghurt
• White Vinegar (distilled)

Method:

• Clean jars - swirl with a small amount of distilled white vinegar and leave to dry. (must be distilled vinegar which has no live bacteria present, this is just the cheap white vinegar at the supermarket in big bottles).
• Heat Milk - In a big pot, heat milk to 92°C, stir regularly. (this step kills any other bacteria so the yoghurt bacteria can take hold)
• Cool Milk - As soon as the milk reaches 92°C, take it off the heat and cool until it reaches 38°C as quickly as possible. I place the pot in a sink full of cold water. (38°C is the temp that the yoghurt bacteria can survive in.)
• Add Culture - Add in 3-4 tablespoons of live culture Yoghurt and stir gently through.
• Jar - Ladle into your clean Jars.
• Allow to ‘breed’ - Place in a warm (24 - 36°C) environment overnight.

Next morning your yogurt will be ready! But warm.. blech.... put it in the fridge. Lasts around 2 weeks.

Problem solving:

For the "Warm Environment" I boil a large pot of water and put that in an esky (on some wood blocks) with the lid on. Seems perfect and is still quite warm in the morning.

I found in winter it can take a little longer to set, I leave it for around 8 hours in summer and 16 hours in winter. If it’s not set, leave it a bit longer.

I found the pot can be a total bastard to clean afterwards, but if you scrape it straight away (I use a plastic dough scraper) it saves heaps of work later.

Flavours? Sure, but add any flavours or sweeteners at the very end, you don’t want any ‘strange’ bacteria introduced during the culturing process.

High Protein? Add raw whey protein powder at the very end and stir through.

Smaller or larger amounts? Easy, 1 tablespoon of live culture yoghurt to each litre of milk is about right, the rest of the recipe is the same.

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