Yoghurt
Sir,—Good yoghurt may be made at home. Warm two pints of pasteurised milk to 120 deg. F. (a dairy thermometer is necessary) in a clean saucepan. Remove from heat. Beat in two heaped dessertspoons of skim milk powder. Then beat in a carton of bought yoghurt. Put this mixture into clean jam jars, cover with clean foil, incubate in a pot of water at 105 to 120 deg. F, lid on pot. If the temperature is as low as lOOdeg. you will lose your yoghurt and find sour milk and moulds. I like 115 deg. When it is thick—it may take three or four hours—keep in refrigerator. It will be quite good for a week or longer. The last jar may then be used with another three pints of milk. In this way we beat rising prices.—Youre, etc, VIT B. September 12, 1968.
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Bibliographic details
Press, Volume CVIII, Issue 31784, 14 September 1968, Page 12
Word Count
144Yoghurt Press, Volume CVIII, Issue 31784, 14 September 1968, Page 12
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