We're bringing you the easiest and fastest possible way to make homemade yogurt and you don’t even need to have fresh milk. This recipe uses full cream milk powder. The beauty with dried milk powder is that it lasts in the cupboard for well over 12 months, so you'll always have the ingredients on hand to make homemade yogurt, no matter the situation. Best of all, with this method, you don't even need to heat the milk first.
We used A2 full cream milk powder, but other leading brands will work also. Just be sure the milk powder you choose is free from emulsifiers or preservatives as they may interfere with the fermentation process.
To reconstitute milk powder into milk, follow the instructions on the packet.
2 ½ cups of dry milk powder
2 litres water
Yogurt starter culture
1. Pour the dry milk powder straight into your 2-litre yogurt making jar.
2. Add approximately 4 cups of water and stir until fully incorporated. Cold water may be used as the Luvele yogurt maker will heat the milk to the required temperature for making yogurt.
3. Pour in the remaining water then give a quick stir
4. Add the starter culture and gently whisk it in.
5. The milk is now ready to begin fermentation. Put the lid firmly on the glass yogurt jar and place into your yogurt maker. Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
6. Place the cover lid on top. Use the digital control panel to set the temperature to 38° C, the time to between 10 - 24 hours and then press ‘confirm’ to begin incubation. For more information on incubation times, read ‘time and temperature make all the difference to homemade yogurt’.
7. When fermentation is complete. Remove the yogurt maker lid and gently lift out the glass jar. Straight from the yogurt maker the yogurt will be warm and runny. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
8. Place the tub in the fridge for at least 6 hours to chill and set.