Homemade yogurt
Description
The recipe won't take much time. Keep in mind that store-bought milk won't work for homemade yogurt—it won't thicken. As a starter, you can use yogurt left over from a previous batch or buy plain, additive-free yogurt from the store. The liquid temperature should not exceed 35 degrees when mixing in the yogurt, otherwise the beneficial bacteria will die. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour the farmhouse milk into a saucepan or cauldron, place the container on the stove, and bring the liquid to a boil. Watch the milk carefully, as it can suddenly boil over and spill out. Turn off the heat and move the container to a cool place to let the milk cool down to 35 degrees.
- 3
Step 3
Gently mix the prepared yogurt of any fat content into the cool milk. If you use fruit or berry yogurt, your yogurt will not thicken! Stir the milk and yogurt thoroughly to ensure the yogurt is evenly distributed throughout the liquid.
- 4
Step 4
Then pour the fermented liquid into small jars, cover them with lids, and wrap them in a towel, leaving them at room temperature for 2–6 hours. It's even better if you leave the jars in a warm place overnight. The temperature should not exceed 25 degrees and should not drop below 15 degrees to ensure proper yogurt fermentation. Then transfer the containers to the refrigerator for 1–2 hours to thicken.
- 5
Step 5
Serve homemade yogurt for breakfast or afternoon tea with berries, fruits, sweet or savory pastries. It turns out thick and delicious! You can also drink it on an empty stomach.