P/7
Full cream milk natural yoghurt
6 cups/1½ litres full cream milk
½ cup/125ml natural yoghurt (Starter)
¾ cup/75g full cream milk powder
Skim milk natural yoghurt
6 cups/1½ litres skim milk
½ cup/125ml natural skim milk yoghurt
(Starter)
¾ cup/75g full skim milk powder
Goat’s milk natural yoghurt
6 cups/1½ litres pasteurised goat’s milk
½ cup/125ml natural goats milk yoghurt (Starter)
¾ cup/75g full goat’s milk powder
(if not available increase goat’s milk yoghurt to ¾ cup)
Yoghurt Recipes
Pure Yoghurt Recipes & Directions
Directions
1. Heat the milk to just below boiling point (90-95°C), then cool quickly to
40-45°C. Use a sterilised kitchen thermometer to monitor temperature of
milk when heating and cooling.
2. Stir in yoghurt and milk powder until combined. Do not aerate.
3. Pour yoghurt mixture into the yoghurt container and press down firmly on
yoghurt container lid to create airtight seal. Place the yoghurt container into
the yoghurt maker housing and cover with outer yoghurt maker lid.
4. Select the desired temperature, then press the ‘TIME’ button until 6-8 hours
is displayed. Then press the CONFIRM/CANCEL button and the yoghurt
maker will switch on and start warming to incubate the mixture. You will
need to experiment with incubation time to get consistency you desire.
However, you should not have to go over an 8 hour incubation time.
5. When the yoghurt maker has completed incubation time remove the outer
lid and yoghurt container. Then remove the yoghurt container lid and check
the texture of the yoghurt. Do not stir the yoghurt. If set to desired thickness
switch yoghurt maker off at power outlet and unplug. Replace the yoghurt
container lid and place into refrigerator for 8 hours or overnight.
6. Leave enough of the yoghurt you have made to use as a starter when
making your next yoghurt mix.
7. You should consumer yoghurt within 3-4 days.
Please Note - Store bought power starters can be used instead of yoghurt
Tip - Leave enough of the yoghurt you have made to use as a starter when making
your next yoghurt mix.
P/8
SCD Yoghurt Directions
SCD yoghurt
It is said that SCD corrects the balance of bacteria types in the gut by eliminating
the food supply of the undesirable types and so starves them out. There has been
much written about the benefits of adding SCD yoghurt to your diet. Introducing
SCD yoghurt to your diet can aid in correcting the balance of bacteria types in the
gut by eliminating the food supply of the undesirable types of bacteria and so
starves them out. This process then repopulates the gut with beneficial bacteria
which further displaces the harmful bacteria.SCD yoghurt is also very nutritious
and contains proteins vitamins, minerals, amino acids, fats, and much more.
Making SCD yoghurt
1. Heat the milk to just below boiling point (90-95°C) then cool quickly to
40-45°C. Use a sterilised kitchen thermometer to monitor temperature of
milk when heating and cooling
2. Stir in your yoghurt starter until combined. Do not aerate
Please note - If you use store bought yoghurt as your starter. The yoghurt you buy
can contain Lactobacillus Acidophilus, Streptococcus Thermophilus, and
Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria. Nor should it
contain gums, sugars, or additives, or flavours of any kind. The culture must be
active. Use ¼ cup per liter of milk, and follow the instructions as listed above, for
freeze-dried starter. You should not use once batch of homemade yoghurt as
starter for another.
3. Pour yoghurt mixture into the yoghurt container and press down firmly on
yoghurt container lid to create airtight seal. Place the yoghurt container
into the yoghurt maker housing and cover with outer yoghurt maker lid.
4. Set the digital time to incubate for for 24 hours. Do not move the yogurt
maker during this time.
5. Unplug the yoghurt maker and remove the glass container. Place the
yoghurt container into the refrigerator and chill for 8 hours. The SCD
yoghurt is ready to consume after 8 hours of refridgeration.
Please note - It is suggested not to use milk powder when making
SCD yoghurt.
