Ingredients

1.5L full cream UHT milk

75 grams skim milk powder

37.5 grams unflavoured whey protein isolate

1 x Protein Max Yoghurt Starter Culture

2 tablespoons reserved yoghurt from a previous batch (alternative to culture sachets, for re-culturing)

Steps

1 Heat the milk: Pour 1.5 L full cream milk into a heavy-based saucepan and heat gently to 80°C, stirring occasionally to prevent scorching. Hold at this temperature.

 

2 Cool to culturing temperature: Remove from heat and cool the milk down to 42°C. This is fast enough to do by resting the pan in a cold water bath and stirring, checking with a thermometer. Steps 1 and 2 can be omitted if using UHT milk.

 

3 Fortify with protein: Whisk in 75 grams skim milk powder and 37.5 grams unflavoured whey protein isolate a little at a time, making sure no lumps remain. This is what pushes the protein content well above standard yoghurt.

 

4 Add the culture: Sprinkle 1 sachet of Protein Max starter culture evenly over the surface (or stir in 2 tablespoons reserved yoghurt from a previous batch if re-culturing from a previous batch and whisk gently for about a minute until fully dispersed.

 

5 Incubate: Pour into sterilised jar and add to yoghurt maker and hold at a steady 42°C. Avoid moving the jar during this window so the set isn't disturbed.

 

6 Chill and set: Once set (a gentle wobble, not liquid), transfer to the fridge to chill and firm up fully before eating.

 

Notes

Protein: roughly 18g per 250ml serving, well above the ~9g in standard commercial yoghurt.  For an even thicker, higher-protein Greek-style yoghurt, strain the set yoghurt through muslin/cheesecloth in the fridge for 2-4 hours to remove whey. Our Reuter-i Greek Yoghurt maker has the strainer included.