Tuesday, 23 April 2013
Their are four cultures in the photo. Two yogurt cultures, a kefir and a cheese starter culture. They are enough to make one litre. The method is the same for each culture so tonight I'm making yogurt.
After milking this evening l brought in the milk and filtered it using the cheese cloth. I poured the milk into a saucepan and sterilized the milk by heating it up to just before boiling point and then pouring it into a clean kilner jar.
Once the jar had cooled down to below blood temperature ( 25-35 degrees ) I then added the sachet of yogurt culture and closed the lid. I gave it a good shake to redistribute the cream evenly.
l have placed it over the warm plate on the range overnight and will place it in the fridge tomorrow.
Tomorrow eve I will be enjoying it with honey!