Home Made Yoghurt Step 1
Using Hansells 1kg tub: Half fill the 1kg yoghurt tub with cold drinking water (15-20°C). Add yoghurt mix, secure lid and shake well. Make up to the 1kg level with more cool water. Replace lid, shake well then release air from container and reseal.
Using Hansells 500g tubs: Pour 250ml of cold drinking water (15-20°C) into the yoghurt tub. Add yoghurt mix, secure lid and shake well. Make up to the 500g level with more cold water. Replace lid, shake well then release air from container and reseal.
Home Made Yoghurt Step 2
Using Hansells 1kg tub: Pour boiling water into your yoghurt maker to the specified level line. Place tub into yoghurt maker and immediately shut maker lid.
Using Hansells 500g tubs: Both tubs need to go into the yoghurt maker, so prepare your 500g yoghurt as above. You can make two different 500g yoghurts at the same time if desired, but if only making one 500g yoghurt, just fill the 2nd tub with cold water. Pour boiling water into your yoghurt maker to the specified level line. Both tubs must now be placed into yoghurt maker. Immediately shut maker lid.
*Once the lid is shut on the yoghurt maker, do not open the lid whilst the yoghurt is setting*
Home Made Yoghurt Step 3
Leave for 8-10 hours or overnight until set. Remove the tub(s) from maker and place in the fridge to cool. Some separation may occur. gently stir before serving to produce a smoother texture if desired.
Hansells Yoghurt will keep fresh for up to 2 weeks in the fridge.
For a sweeter yoghurt: Add a tablespoon of caster sugar as you make up the yoghurt, or add a natural sugar alternative. Try stirring honey or fresh fruit after the yoghurt is set or when serving.
For more acidic yoghurt: Leave in the yoghurt maker for a few extra hours.