Remember that homemade yogurt will not work from store-bought milk - it will not thicken. You can use the leftover yoghurt from the previous batch as a starter, or purchase classic yoghurt without additives from the store. The temperature of the liquid when mixing yogurt should not be more than 35 degrees, otherwise the lactic bacteria will die.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Dairy / Milk
Dish: Drinks / Dairy
- Cow's milk - 700 Milliliters (any fat content)
- Yogurt - 150 Milliliters (classic)
How to make homemade yogurt
Prepare the indicated ingredients.
Pour farm 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 boils away abruptly and spills over the edge. Turn off the heat and put the container out in the cold so that the milk cools down to 35 degrees.
Gently mix cooked yogurt of any fat content into cool milk. If you add fruit or berry yogurt, your yogurt won't thicken! Stir the milk and yogurt thoroughly to distribute it evenly throughout the liquid.
Then pour the fermented liquid into small jars, close them with lids and wrap with a towel, leaving at room temperature for 2-6 hours. It's even better if you leave the jars warm overnight. The temperature should not be higher than 25 degrees and below 15 degrees for the yogurt to ferment qualitatively. Then transfer the containers to the refrigerator for 1-2 hours to thicken.
Serve homemade yogurt for breakfast or afternoon tea with berries, fruits, and sweet or savory pastries. It turns out thick and tasty! You can drink it on an empty stomach.