Further yoghurt reportMay 24, 2009
Since I first blogged about making yoghurt at home, I have made a couple of discoveries.
- You can use skim milk powder instead of fresh milk. This is a win on two fronts. It saves even more money, and it saves time, because you don’t have to waste time simmering the milk — you can just make it up with hot water.
- Cheesecloth costs about $4 per metre, and with half a metre you have enough to strain your own Greek yoghurt, which is my favourite kind. You can use the whey that’s left in pancakes or scones or what have you.
In my unscientific way, I’ve noticed that the yoghurt mix sachet section in the supermarket has grown substantially recently. I theorise that yoghurty thriftiness is in the air, so to speak. Anyway, I don’t know what you get in a sachet that maes them better than using milk powder and old yoghurt starter. Enlighten me.