Once the homemade yogurt has been tried, you will hardly return to the one bought. Not only for the flavor, but also for the feeling: to know that I have created something with your own hands, with only two ingredients and without unnecessary additives. No secret, no preservative. Only milk, culture and a little patience.
homemade yogurt It is not a laboratory science, but a pleasant ritual in the kitchen that rewards you with a dense, creamy and fresh goodness. And the best part is that you will only need a few basic ingredients and kitchen utensils that you probably already have at home. Ready? Here is the step by step guide.
Homemade yogurt prepared during the night: the recipe for a perfect tablespoon of health
Ingredients for homemade yogurt:
- 4 liters of milk (of any type: vaccine, goat, vegetable, even if the whole cow’s milk works better)
- 2 tablespoons of white yogurt with live lactic ferments (natural, without additives)
Preparation process:
1. Hot milk
Heat the milk in a large pot. It is important that it is hot, but not hot. The ideal temperature is around 82 °C (180 ° F). If you don’t have a kitchen thermometer, the milk should almost boil, but without bubbles.
2. Cooling at the right temperature
Once the milk reaches the temperature, remove it from the heat and let it cool up to about 43 °C (110 ° F). It is a still hot temperature per touch, but not burning: ideal for activating probiotic crops.
3. Add the yogurt
Add two tablespoons of white yogurt with live lactic lactic ferments. Not to be in a hurry: gently mix the yogurt so that it is distributed evenly. With this milk we “inoculate” the good bacteria that will make magic.
4. Fermentation
Pour the mixture into clean glass jars or in a container with a lid. Cover and leave to rest in a hot place from from 6 to 12 hours. If you have an oven with the light, turn it on and put the yogurt inside it. Alternative? Wrap the container in a towel and leave it in a hot corner of the kitchen. A longer fermentation produces a thicker and acid yogurt.
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5. Refrigerator and patience
Once the yogurt is quite dense, put it in the refrigerator for at least a few hours. At that point it completely hardens and develops its final aroma. If you want it, you can mix it before serving, add fruit, honey, grit or you can simply eat it as it is.
Tip to a perfect result:
- For starter culture use fresh milk and good quality yogurt.
- Once ready, yogurt can be used as a crop for the next cycle.
- The cleaning of the tools is fundamental: this is how to avoid the proliferation of unwanted bacteria.
Why is it worth preparing yogurt at home?
Because homemade yogurt is not only healthy (it does not contain sugars, starches or added artificial thickeners), but also cheaper and, above all, created according to your tastes.
Try it once and you could become like us: every morning with your spoon and a large smile.
