YOGURT
Description
Transform your kitchen into a yogurt haven with this easy-to-follow recipe for thick, creamy homemade yogurt! With just three simple ingredients ; full-fat milk, a yogurt starter, and a sprinkle of patience,you can create a deliciously rich yogurt that’s perfect for breakfast, snacks, or cooking. Embrace the art of yogurt-making and savor the satisfaction of enjoying something made entirely by you! Perfect for adding to smoothies, drizzling over fresh fruit, or simply enjoying plain, this yogurt is a versatile and nutritious addition to your culinary repertoire. Give it a try and experience the joy of homemade goodness!
Ingredients
- 3 liters of full-fat milk
- 2 tablespoons of plain yogurt with live cultures
Instructions
- 1. Pour 3 liters of full-fat milk into a large pot.Heat the milk over medium heat, stirring occasionally to prevent it from sticking to the bottom.Bring the milk to a boil. Once it reaches a boil, ladle it gently by mixing upwards for 5-6 minutes. This helps to ensure an even temperature and assists in thickening the yogurt.
- 2. After boiling, carefully pour the hot milk into a large mixing bowl or another pot to cool it down.Allow the milk to cool down to a temperature between 42°C to 46°C (about 108°F to 115°F). You can use a thermometer to check the temperature. If you don’t have a thermometer, you can test it by dipping a clean finger into the milk; it should feel warm but not hot.
- 3. Once the milk has cooled to the desired temperature, add 2 tablespoons of room temperature yogurt to the milk.Stir gently with a spoon to combine, making sure the yogurt is well-distributed throughout the milk without creating too many bubbles.
- 4. Cover the pot with a lid to keep it warm.Wrap the pot in a thick towel or blanket to maintain the temperature. Let the yogurt sit undisturbed for 6-8 hours.
- - Optional: If you live in a colder climate, you can preheat your oven to 170°C (340°F) for about 15 minutes. Turn off the oven but leave the light on, and place the covered pot of milk inside the oven to maintain warmth during fermentation.
- 5. After 6-8 hours, check the yogurt for firmness. It should be set and have a slightly tangy flavor. If it’s not set, you can leave it for another hour or so.
- 6. Once fermentation is complete, remove the yogurt from the pot and leave it uncovered on the kitchen counter for about an hour to bring it to room temperature.
- 7. After it has cooled, transfer the yogurt to a container with a lid and store it in the refrigerator for at least 3 hours before using. For the best results, let it sit in the refrigerator for a full day.
- 8. Your thick homemade yogurt is now ready to be enjoyed! You can serve it plain, or add fruits, honey, nuts, or any of your favorite toppings.
Note
- Save a couple of tablespoons of your homemade yogurt to use as a starter for your next batch.
- If you prefer even thicker yogurt, you can strain it through a cheesecloth or a fine mesh sieve to remove some of the whey.
- Yogurt can last about 1-2 weeks, but for optimal flavor and texture, consume it within a week.
- I recommend to make yogurt the same day you bought the milk , don't store milk in refrigerator for more than a day.
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