Fermenting Dairy: Yoghurt, Kefir, and Cultured Butter a in Australia

Making Yoghurt at HomeHomemade yoghurt is one of the simplest fermented foods: heat 1 litre of full-fat milk to 82°C (kills competing bacteria); cool to 43°C; stir in 2 tablespoons of live yoghurt as a starter; pour into a warmed wide-mouthed thermos or wrap in a warm towel; maintain at 40–45°C for 6–12 hours until thickened; refrigerate. The result is far superior to commercial yoghurt — thicker, tangier, and with living probiotic cultures. Use the last 2 tablespoons of each batch as s…