A recipe? - not a problem, because I have posted this before!
By the way I suggest to any aussies they check out the Empower Foods forum;
http://www.empowerfoods.com.au/forums/index.php
- we have a lot of fun there and support each other as well.
Cheap and EASY home made yoghurt
There are a few recipes on the board for making your own yoghurt, but dare I suggest all this messing about with thermometers and saucepans is quite unnecessary once you have calibrated your system.
Let me explain - you need to do 3 things;
(1) Heat the milk to kill all the bad bacteria - don't boil it 85 - 90 C/185 - 195 F is fine. YOU CAN USE YOUR MICROWAVE lol - a bit of trial and error here and you can just use the timer after the first time - with my old microwave it takes 11 minutes on high to heat a litre (roughly 1 US quart) - obviously this will vary with your microwave (a bit) and the amount of milk you use (a lot).
(2) You need to cool it to 44 C/ 110 F - YOU CAN USE YOUR FRIDGE lol - the same deal try it until all you need is the timer. (about 35 minutes in my fridge for the litre (so long as the door isn't opened and closed a lot)
(3) Then all you need is to mix in a spoon of the old batch - or a spoon of store bought with live cultures - and insulate it for at least 4 hours although I always leave it overnight and sometimes forget it for 24 hours. I have a glass bottle which fits in an insulated sleeve with a lid - made by Decor in Australia - but any form of insulation is fine. If you are going to use a thermos I would suggest you may want to cool it a bit closer to the ideal blood temperature as a thermos would be very efficient - but again a trial or two will tell.
The larger the quantity the easier this is - and it lasts for ages in the fridge - if you let it.
Hope this helps.
Cheers,
Malcolm
PS I meant to say before that most commercial yoghurts you can buy contain "non fat milk solids" (NFMS) basically to make the yoghurt seem 'richer' without adding to the fat most people obsess about. Two things, first a good quality greek yoghurt will have cream not NFMS, and secondly - adding NFMS is adding additional lactose (and therefore carbs) - which of course is the last thing you want.
Making your own, like any food you prepare at home, gives you control over what goes into your body, and that means natural whole food and lower carbs - and it tastes great.