Making Yoghurt with Aggie

WALT's ...
view and discuss the process of making yoghurt
identify the steps
record the steps/sequence on a flow chart using pictures and captions
sample the yoghurt and discuss the taste

Today Aggi came in to make yoghurt with us. This was the process. We used a flow chart to record the process.

1. Sterilize the milk. Even though your milk has been pasteurized, it will still contain bacteria. Pour milk into a pot . Use a metal spoon for stirring. Heat the milk until it is almost boiling. You'll see small bubbles form around the edges and steam beginning to rise. Keep checking the temperature: It should be around 82-85C. Aggie goes by feel.
2. Cool the milk to grow the yogurt. Allow the milk to cool at room temperature . Stir frequently to make temperature checks more accurate. Don't proceed until the milk is below 49C and don't allow it to go below 32C . Aggie tests it and now knows the feel of the correct temperature.
3. Warm the starter. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
4. Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily.
5. Add the starter. Add 2 tablespoons of the existing yogurt
6. Put the mixture in containers. Pour your milk into containers. Cover each one tightly with a lid.
7. Allow the yogurt bacteria to incubate. Keep the yogurt warm to encourage bacteria growth. Between 41C and 49C is ideal. Aggie used a chilly bin and containers of hot water. She also used towels to wrap around the containers. Keep the yogurt still during this process. It can take anywhere from 8-14 hours to incubate.
8. Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt. Aggi told us she uses a thin tea towel to strain it. She leaves it so that the whey drips into a bowl.