Culturing: 8-12 hours
Storage: Refrigerator (3 weeks)
Yield: 4 cups per batch
Make homemade yoghurt any time using powdered milk instead of fresh milk!
Ingredients:
4 cups water
powdered milk (to make 1L of milk)
1/3 cup powdered milk, extra
3 drops calcium chloride (optional, makes yoghurt thicker)
Freeze dried yoghurt culture (1 dose)
Electric Yoghurt Maker
Whisk water, powdered milk, calcium chloride and starter. Place into electric yoghurt maker for 8-12 hours.
Insulated Yoghurt Container
Combine water and powdered milk. Heat to 40’C (105'F). Add calcium chloride and starter. Keep warm for 8-12 hours.
When yoghurt is ready, refrigerate and use within 3 weeks.
Acknowledgement
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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