Make your own creamy, tangy yogurt at home, smooth and perfectly set with Sealtest 6%.
1 litre (4 cups) Sealtest 6%
1 yogurt starter packet (3 g)
Gently heat the milk to 82°C (180°F), stirring regularly.
Remove the saucepan from the heat and let the milk cool to 45°C (115°F).
Pour a small amount of the cooled milk into a bowl and whisk in the yogurt starter culture until dissolved. Return the mixture to the saucepan of warm milk and stir well.
Pour into jars. Seal with lids or cover with plastic wrap.
Place the jars in a lasagna pan and pour in warm water, no hotter than 45°C (115°F), to create a water bath.
Place in the oven with the oven light on to create gentle heat. Let ferment for 6 to 8 hours, or until the yogurt reaches the desired consistency.
Refrigerate for about 8 hours to stop the incubation process.
To speed up the cooling process, place the saucepan in an ice water bath.
