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This is just so easy - a few moments work. Take a fresh 4pt flagon of semi skimmed milk, at the same time as you buy a tub of skimmed Greek style yoghurt. Decant ca cup of milk and save for other use. Top up the space with ca 1/2 tub of yoghurt

 

TIP mix together in a jug first with equal amount of milk to make a smooth easy pour cream.

 

Put cap back on and shake vigorously for a minute, loosen cap very slightly to let out any gases produced. Place in a warm space >25C

 

Put in refrigerator and thats it - brill and so much better for you

You have enough to make another 4 pts.

I can keep mine for up to 3 weeks of daily use.

 

Google Acidified Milk, it was an old way to preserve milk before fridges :smile:

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OBTW, dont use flavoured yoghurts, only natural. Any natural yoghurt is usually "live" - though labels won't say as much - and will probably work unless it had been pasturised (never seen it. You dont have to go for expensive "live" or probiotic brands. Plain 500ml tub 45p, but I prefer Greek Style, gives a thicker fuller flavour - 85p

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Who will have anywhere which has a constant temperature of 25 to 30c ? If you have an airing cupboad with a hot water tank, that might be ok. But many homes don't have these tanks with new gas boilers. You could use a hot water bottle filled with warm water and heat it up again to maintain the heat.

 

I have used the yoghurt making kits which are very good. But the packets of the mix which made 1 kilo were getting more expensive and it became cheaper to buy standard supermarket yoghurts.

 

When the yoghurt is made per the recipe above, you can add flavouring afterwards. If you look in your supermarket or some shops that sell yoghurt makers, they may stock concentrated flavourings, which are a natural product. Or buy seedless jams which you can melt in a pan, leave to go cold, before adding. The youghurt may not last as long, if you add anythingto the natural product.


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I thought I had replied to this, but must have pressed the wrong button, anyway in brief youcan go to 20C, takes 48 hrs and may develop a sour taste - still ok.

 

even modern houses must use a radiator (with shelf, sunny window?

 

take it to bed with you at night.

 

Make a simple insulated warm cupboard with 25W filament lamp. Many other uses for this

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take it to bed with you at night.

 

 

Just not in a squishy container :lol:

 

I love frozen yoghurt :)


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N

I thought I had replied to this, but must have pressed the wrong button, anyway in brief youcan go to 20C, takes 48 hrs and may develop a sour taste - still ok.

 

even modern houses must use a radiator (with shelf, sunny window?

 

take it to bed with you at night.

 

Make a simple insulated warm cupboard with 25W filament lamp. Many other uses for this

 

If you have to fart around, people would just buy standard supermarket yoghurt.

 

With the yoghurt making kits you get a container which you put inside a large insulated container which is filled with hot water. It works very well.


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