How to make homemade yogurt?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade yogurt has always been distinguished by its preventive and healing qualities. It contains calcium, proteins, fats, carbohydrates, phosphorus, and is also rich in vitamins B, A and D. Homemade yogurt provokes the growth of E. coli, which improves the digestive process and destroys most of the harmful bacteria that cause intestinal diseases. Lactose, which it contains, helps to carry out digestive processes, while assimilating phosphorus and calcium. Homemade yogurt is also digested much faster than milk (in an hour, the human body digests yogurt by about 91%, and milk by only 32%).

When and how to make homemade yogurt? Usually, drinks containing it, and salads with it, are prepared in the hot summer, and in winter it is advisable to eat dishes from milk. Homemade yogurt starter is either a small amount of homemade yogurt or store-bought yogurt. The sourdough product should be fresh and slightly sweet, because if you use the old one, you will also get sour yogurt as a result.

How to make homemade yogurt? Follow the recipe below!

Homemade yogurt

Ingredients:

• half cup milk powder and milkroom temperature;
• liter of milk;
• three tablespoons regular yogurt.

Cooking:

Mix the milk powder and whole milk at room temperature, beat with a mixer until foam appears.

Bring the milk to a boil, stirring constantly. Then cool to 48 degrees. When it has completely cooled, pour half a glass into a sterilized bowl and add yogurt, then whisk everything until smooth.

Pour in the rest of the milk and the mass with milk powder, mix well. So we get the temperature of the milk at about 44 degrees. Cover with a clean towel and put in a warm place, the temperature of which is not lower than 30 degrees.

Next, preheat the oven to 95 degrees, for about ten minutes, then turn it off. We cover the container with fermented milk with a terry towel or blanket and place it near the hot radiator of the central heating or in any corner where it is warm enough.

As soon as about six hours have passed, it is necessary to check the milk whether it has curdled or not. The yogurt should have a thick and dense consistency. Gradually, while it is still cooling, it should thicken even more. If you leave the yogurt to sour for a longer time, it will become even thicker and more tart.

If suddenly the milk has not curdled at all, you need to check it every hour. If it hasn't curdled even after twelve hours, it could have happened for a number of reasons:

• stalemilk;
• not sterilized enough;
• was not in a warm room during fermentation;
• yoghurt starter was unsuitable.

After the milk has curdled, you need to put it in the refrigerator and close the lid.

It is advisable to consume homemade yogurt within three days. But it can be stored in the refrigerator for about five days, but then the product will already be considered old and can only be used in special recipes.

Homemade yogurt is ready! Bon appetit!