Homemade yogurt, the recipe

Do it homemade yogurt it is a very simple operation that does not require special knowledge: it takes a few minutes for preparation and 8 hours of incubation in the yogurt maker. First, who wanted it homemade yogurt, he had to buy the lactic ferments at the pharmacy, add them to warm milk, wait about 48 hours and finally filter the product. The result was there, but the product was sour and certainly less creamy than real yogurt.

Today, however, thanks to yoghurt makers we can have one yogurt fresh, genuine and cheap in just 8-12 hours. The yoghurt maker is a small appliance equipped with seven glass jars, which you can find in any household shop: the cost is around 20 euros, an initial investment that you can quickly amortize. Let's see in detail the recipe for homemade yogurt; the recipe calls for natural yogurt but it takes very little to transform our natural yogurt into a tasty fruit yogurt.

Homemade yogurt, what we need

  • 1 liter of whole milk at natural temperature
  • 1 jar of natural yogurt at natural temperature
  • Yogurt maker

Homemade yogurt, how to prepare

  1. Pour two teaspoons of yogurt into each jar of the yogurt maker, first making sure that the jars are perfectly clean and dry
  2. Also add the milk inside, dividing it equally: it must be the same amount in each jar
  3. Using a teaspoon, mix the contents until the milk and yogurt are mixed well: a few turns is enough, it is not a problem if there are small lumps
  4. Put the jars without their lids inside the yoghurt maker
  5. Place the yogurt maker in a place where it can stand for eight hours without being disturbed: it must never be moved during this period
  6. After 8 hours, unplug, remove the lid of the yoghurt maker being careful not to let the condensation run into the jars: if the yoghurt looks compact, you can put the jars in a quiet place to cool
  7. After about 30 minutes have passed, proceed to seal the jars with their lids
  8. After about two hours, keep the jars in the refrigerator: after a couple of hours, the yogurt will be even firmer and creamier.

Useful information: if after 8 hours of incubation in the yoghurt maker, the yoghurt is still too liquid, you will need to put the lid back on the yoghurt maker, and let it work for a couple more hours.

You may also be interested in the article "Greek yogurt: properties, benefits and differences

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