A thick, protein-boosted yoghurt made with full cream milk fortified with skim milk powder and whey protein isolate.

INGREDIENTS
• 1.5 L full cream milk
• 75 grams skim milk powder
• 37.5 grams whey protein isolate 
• 1  sachet 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 1.5L full cream milk into a heavy-based saucepan and heat gently to 80°C, stirring occasionally to prevent scorching. Hold at this temperature for 10 minutes. Alternatively you can use UHT milk without the need to heat and cool.
2. Cool to culturing temperature: Remove from heat and cool the milk down to 43-45°C. This is fast enough to do by resting the pan in a cold water bath and stirring, checking with a thermometer.
3. Fortify with protein: Whisk in 75 grams skim milk powder and 37.5 grams unflavoured whey protein isolate (optional, for extra protein) 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 starter culture sachet evenly over the surface (or stir in 2 tablespoons reserved yoghurt from a previous batch (alternative to culture sachets, for re-culturing) if re-culturing from a previous batch) and whisk gently for about a minute until fully dispersed.
5. Incubate: Pour into sterilised jars or a yoghurt maker and hold at a steady 43°C. Avoid moving the jars 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 for 6 hours  before eating.

Reuter-i Pro yoghurt and fermentation maker with lifted glass lid, showing the wide-mouth glass fermentation jar inside. The white unit features a black digital control panel with five preset modes — Yoghurt, Natto, Ferment, Reuteri, and Tempeh — plus a digital timer display, plus/minus buttons, and Cancel/Function controls

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. Sterilise jars with boiling water before use to reduce contamination risk. Reserve 2 tbsp of finished yoghurt to culture your next batch (works for 5-7 generations before it's worth using a fresh sachet, as strain activity gradually declines).