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Homemade yogurt


Ingredients for Making Homemade Yogurt

  1. Milk (it is better to use homemade, but you can also have high-quality store-bought) 500 ml
  2. Yogurt (high-quality storey for sourdough) 2 tablespoons
  • Main IngredientsMilk, Yogurt
  • Serving 6 servings
  • World Cuisine

Inventory:

Casserole, Tablespoon, Culinary thermometer, Bank, Heating pad, Terry towel, Serving bowls or glasses

Cooking homemade yogurt:

Step 1: Sterilize the milk.

First, you need to sterilize milk well. To do this, pour it into a small saucepan, put it to medium heat. Bring to a boil, stirring constantly. When the milk boils, it must be boiled for a few more minutes. Now you need to cool it to temperature 45 ° С. This is the ideal temperature for fermenting yogurt, which can be determined using a thermometer. In order for the milk to cool faster, put the pan in cold water.

Step 2: Mix the ingredients.

Thoroughly pour boiling water over the jar, in which yogurt will continue to ferment. Otherwise, the milk will simply turn sour and you will not get any yogurt. After that, dry the jar well, then add two tablespoons of yogurt into it and pour warm milk. Then mix everything well, close tightly with a lid on top.

Step 3: Insist yogurt.

Put in a warm place for 5-6 hourstemperature should be approximately 30-43 ° C. Adhering to such a regime for the right hours is quite difficult. But! Fortunately, there is one simple way, which I will tell you now. You can use the most common heating pad. To begin, place the jar of leaven on a stand, preferably a wooden one. Wrap it with a heating pad and secure it with an elastic band. You will get a plain yogurt maker. Then wrap everything with a warm terry towel and stand the above time.

Step 4: Serve homemade yogurt.

Now pour the yogurt into portioned bowls or cups and serve as a tasty and satisfying breakfast or as a dessert. Good appetite!

Recipe Tips:

- - Store yogurt in a jar with the lid closed in the refrigerator. Shelf life no more than four days.

- - Ready yogurt is not very thick, but if you cool it in the refrigerator, it will thicken.

- - Milk and yogurt should definitely be of high quality and fresh. The shorter the shelf life of these products, the less preservatives they contain. Choose natural yogurt, without any additives.

- - It is very important to withstand the mixture for a certain time at a given temperature. You can also insist yogurt in a thermos, a heated oven to the desired temperature, or in the sun on a warm summer day. In the latter case, make sure that the leaven does not fall into the shade when the sun moves.

- - Many cosmetologists claim that the systematic use of natural homemade yogurt improves skin color. It also minimizes the appearance of acne and acne on the skin, which is especially true for adolescents.