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White, creamy, fruity, lo yogurt it can be enjoyed at any time of the day, from breakfast to after dinner. Even better it homemade yogurt, in addition to being more genuine and economical, we can produce it denser or more acidic according to the needs of the palate. Furthermore, with home production, we ensure more respect for the environment, since we will have fewer disposable jars that clutter up the bins. Making yogurt at home it's very simple, a few minutes are enough for preparation and 8 hours of incubation in the yoghurt maker. To prepare yoghurt, you need a yoghurt maker, an appliance with seven glass jars, sold in any household goods store. In this regard, here how to make yogurt at home following our recipe.
How to make homemade yogurt, the necessary
- I liter of whole milk at natural temperature
- 1 jar of natural yogurt at natural temperature
- yoghurt maker
How to make yogurt, the preparation
- Pour two teaspoons of yogurt into each jar of the yogurt maker, first making sure that the jars are perfectly clean and dry
- Then add the milk into the jars, distributing it equally: make sure that there is the same quantity in each jar
- Stir with a spoon to mix milk and yogurt well: just a few turns, do not worry if there are small lumps left
- Put the jars inside the yoghurt maker without their lid, then choose a place to store the yoghurt maker: it must stay for eight hours preferably without ever being moved
- After 8 hours, unplug and remove the lid of the yoghurt maker, avoiding the condensation in the jars:
- Remove the jars from the yoghurt maker and place them in a quiet place to cool
- After thirty minutes you can seal the jars with their lids
- Allow a couple of hours to pass before storing the jars in the refrigerator: after a couple of hours, the yogurt will be even firmer and creamier.
How to make yogurt, useful information
- If after 8 hours of incubation in the yoghurt maker, the yoghurt still seems too liquid, put the lid back on the yoghurt maker, and let it work a couple more hours.
- For a sweeter taste, 8 hours are recommended, for a more acidic one, about 12.
- To adjust the density, just use a whole milk for a thicker yogurt, if you want it fluid and leaner, use a fully skimmed milk.
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