Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 965
Number of Units: 1 |
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WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |
| A | 850 | 29.9 ounces | Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products. UHT |
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| B | 30 | 1.1 ounce | Milk Powder Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Instant Full Cream |
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| C | 85 | 3 ounces |
Yogurt Produced with live culture
10% of the milk |
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| 965 | |||||
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
| Custom Weight Per Unit (grams) | Custom Number of Units | |
| Calculate | ||
Method
| STEP | ACTION | DETAIL | CONDITION |
| 1 | PREPARE INCUBATER | Cooler Box / Large Towel | |
| 2 | HEAT | Milk and milk powder to 85°C degree | Minimum 82°C |
| 3 | COOL | 45°C degree | Min 43°C - Max 46°C |
| 4 | MIX | Yoghurt | Mix well |
| 5 | PLACE | In Cooler Box | Fill 45°C water till 2cm lower than the rim |
| 6 | WRAP | With towel | |
| 7 | COAGULATE | 8 Hours | Undisturbed |
| 8 | CHILL | Overnight in the fridge | |
| 9 | PLACE | Yogurt in a cloth over a sieve | |
| 10 | DRIPP | The whey overnight | 50% will be remained |
made this 3 times already, i could not get whole milk powder locally so i substituted with cream it made wonderfull creamy yoghurt not a hint of sourness that i found with other attempts in the past, and used my instapot for the incubator, many thanks jean