1. First I put 600ml of tap water into a jug and let it sit for about an hour. This allows any residual smell of chlorine (that might have been used to purify the water) to evaporate out. 

2. Next I stir 200grams of full cream milk powder into the water. I use Australian produced milk powder, always full cream. Then I let the milk sit for a little while on the bench to ensure that it is fully dissolved before adding the yoghurt starter.

200gm of milk powder, if you don’t have an electronic kitchen scale, is two cups, not overly full.

Whisk the milk powder in and let stand for ten minutes or so. 

3. Add the yoghurt starter and whisk it in.  I have not bought a new yoghurt starter for several months. I clean my little container thoroughly between uses and always spoon off the top of the newly made yoghurt into the starter container and store it in the fridge until I need it again. It will easily last a couple of weeks.

4. Now there should be about 1 litre of prepared yoghurt mix. I pour a little boiling water into the clean yoghurt container to scald it, pour the hot water out and then pour in the yoghurt. There should be exactly enough to fill the container. Screw on the lid. Put the red baffle inside the thermos (red baffle sits with the deep side  facing upwards so that the yoghurt container can sit inside it) and fill the thermos with boiling water ONLY to the top of the red baffle. Put the yoghurt container in so that it sits in the baffle. The boiling water won’t come to the top of the thermos. Screw on the thermos lid and let it sit overnight, or for eight or nine hours. 

5. When the yoghurt is ready to come out of the thermos I get the small container ready   for the next starter ready, the clean muslin, a deep bowl and a plastic strainer.

When I get the yoghurt out of the thermos I always put two or three tablespoons off the top straight into the small starter container and put it straight into the fridge for the next lot of yoghurt. 

Then, if the yoghurt seems watery I pour the rest straight into the muslin, cover it with a plate to keep it clean and leave it for an hour to allow the excess whey to drain out. The whey that drains out of the yoghurt is full of protein and can be used for bread making or in cooking for soups, stews or whatever.

It is not always necessary to do this. Sometimes the yoghurt is thick and creamy enough straight up.

After straining (or not) I always decant my yoghurt into a clean glass jar and keep it in the fridge.

Once chilled it will lose any smell of being made from powdered milk and will keep for a couple of weeks.

Happy yoghurt making 🙂