Australian
Good Food Everyday
From
Good Food Everyday
season
1
episode
8
Kachumber with home made yogurt
With
Gary Mehigan
SERVES
2
Ingredients
2 litres a2 Milk Full Cream
120g a2 Milk Full Cream Milk Powder
2-3 knifetips of yoghurt culture
Method
Pour the milk into a medium saucepan and place over medium heat. Warm the milk, stirring regularly to prevent the milk from catching. Bring it up to 40C.
Sprinkle in the milk powder and stir to dissolve. Continue to heat the milk, stirring, until the temperature reaches 96C (just before boiling). Remove from the heat, leaving the spatula in the milk.
Add hot water in a bowl to sterilize the bowl before using it as the yogurt bowl.
Half-fill the sink with cold water and gently immerse the pot into the cold water (the water should be halfway up the outside of the pan).
Stir the milk gently from time to time as the temperature drops. When it is between 30C and 38C, add the yoghurt culture or yoghurt and stir to combine.
Lift the pot out of the water and wipe dry with a clean tea towel to prevent any water from contaminating the milk. Pour the milk into a sterilized bowl and cover with plastic film.
Place in a warm environment (between 28C and 38C) for 12-16 hours. The longer you leave it the thicker it will get. Once it has reached desired thickness, transfer into containers. Keep refrigerated and use within 5 days.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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