How would you like to eat yoghurt that tastes better than the stuff you can buy in the shop?

It will cost less than twenty percent of the store price. It won't have travelled many hundreds of miles over land and sea (here in Britain most of the yoghurt in most supermarkets comes all the way from Germany): in fact no further than your nearest source of milk.

It can be as firm as you like and you can play around with a variation of tastes, almost on a par with cheesemaking.

Producing 4 UK pints or 2.27 liters ( we will call it 2 L from now on) will take you about 30 minutes. The average saving on that alone is at present ( 2003) 6.00 Euro per batch.

I can hold my yoghurt upside down,
and most of the time it will stay put.

For most people making their own yoghurt, consistence (degree of density) is an important issue. as a rule getting your yoghurt to turn out firm is the ultimate goal.

Obviously this does not effect the taste, but it may contribute to your enjoyment eating it.

There are various reasons for yoghurt to become or stay runny. Overall it is wise to remember that "yoghurt does not care to be jostled". So taking care to act smoothly during every step in the yoghurt making process, will give you a greater chance to end up with just the product you are looking for.

equipment | heating | cooling | growing | finishing | sterilizing