We love eating yoghurt aboard Mirrool. It is healthy, satiating and easy to digest. When we are away for long periods of time we’ll eat up to 1.5L a week!
Milk powder works remarkably well for homemade yoghurt and in our experience thickens better than using fresh milk which makes it a perfect food for remote travel.
Try adding yoghurt to your morning cereal or as a healthy alternative to cream in pasta and curry dishes (however when using a yoghurt as a cream replacement in your cooking make sure you do not boil it as it will separate).
Equipment you’ll need:
- A well insulated 1L yoghurt container which could be a wide-mouthed Thermos, an EsiYo Kit container or a wide-mouthed container placed in a warm place and wrapped in several blankets so it maintains warmth for at least 12 hours
- Saniitser solution (We use our brewing sanitiser mix but 1 part bleach 50 parts water should be sufficient as well)
- 2 ½ cups of Milk Powder (or 800mL fresh milk with ½ cup milk powder)
- 700mL sterilised water (to sterilise your water you can boil the night before)
- Yoghurt with alive cultures
Thoroughly clean your yoghurt container, whisk and spoon with warm soapy water and then sterilise using sanitiser solution (or boiling water) and set aside.
To begin whisk the water with the milk powder in the saucepan. Using your thermometer and continuously whisking to prevent the milk burning on the bottom of your saucepan heat the milk to 45 degrees. Once at 45 degrees turn off the heat and use your sanitised spoon to add 2 tablespoons of yoghurt to the milk. Stir well and then pour into your yoghurt container. Leave your filled container in a stable place for at least 12 hours. Then place in the fridge until cool.
To maintain the live yoghurt culture always serve your yoghurt with a clean, sanitised spoon and, as delicious as it is, don’t be tempted to eat it straight from the tub!
To watch a demonstration of Pascale making yoghurt check out the video below from 13:55.