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Homemade yoghurt
Among other things, the blast chiller inserted in the ILVE Star Column allows us to make a delicious homemade yoghurt with utmost ease. Yoghurt is a living, nutritious and healthy food. In fact, fermentation increases the bioavailability of the calcium found in the milk.
Yoghurt can also be consumed by those who suffer from slight lactose intolerances, because fermentation transforms the lactose into lactic acid, which is absolutely more digestible.
12 minutes
Preparation time
8 hours + resting time
Cooking time
Inexpensive
Cost
Low
Difficulty
What do you need
Ingredients for 12 yoghurts:
- 2 litres whole milk
- 20 ml natural fresh yoghurt with live lactic ferments as a starter
- Fresh fruit, puffed cereals and oil seeds
Useful tools:
- Saucepan
- 200 ml Weck jars
- Thermal probe
Star Column Equipment:
- Ultracombi
- Blast chiller
Preparation
Heat the milk in a saucepan, bringing it to 46°C, then add the starter to a little amount of the milk. The starter consists of natural yoghurt and live lactic ferments. Add to the rest of the milk and mix well.
Cooking
If you don’t have a yoghurt maker, you can still enjoy making yoghurt at home. Divide the mixture into 125 g jars and seal. Now wrap the jars with a blanket and set them in a place protected from drafts for 8 hours (the home oven turned off will be fine). When the yoghurt will be ready, put it in the fridge for 12-24 hours before consuming it. Consume it within one week.
Storage
You can keep the yoghurt in the fridge for up to 12 days.
Some plain yoghurt can be kept aside and used as a starter for the next preparation.
Yoghurt in the blast chiller
Divide everything into 250 g glass jars, close the lids and leave one open that will act as a tester for the temperature probe supplied with the blast chiller. Place the jars in the blast chiller and insert the probe in the centre of the open container.
Start the “Immediate Slow Cooking” program at 46°C for at least 6 hours. The longer the fermentation time is, the more digestible the yoghurt will be because a greater part of lactose will be converted into lactic acid. Once the cycle is completed, blast chill the yoghurt at +3°C.
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