This time I will show you how to make homemade yogurt. You will see how easy, fast and profitable this recipe is. It is also ideal for the whole family to enjoy and implement something super tasty, super healthy and certainly super economic!
There are several versions to make this homemade yogurt, and this is one of them. Which does not mean that the other versions are wrong or that the result is not good. One has to try to keep the recipe that is easier for us, the one that is most comfortable for us or the one that gives us the greatest security to do so. Since one of the great fears of making homemade yogurt is that the milk is cut when preparing it or that the preparation does not curdle.
We can combine this homemade yogurt recipe as we like, we have multiple options, salty or sweet depending on the occasion or time of day. Also you can use the milk you want too. But we must know that the better quality of the raw material, the better results we will always have: whole (the richest ones come out), semi skim or skim.
In addition to the quality of the milk chosen, what we must take into account is that the milk to make homemade yogurt should NOT be ultra pasteurized since we need certain bacteria that produce fermentation (those responsible for transforming milk into yogurt.
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- 1 liter of milk
- 2 Tbsp powdered milk (whole or skim)
- 1 small yogurt pot (natural, vanilla)
- Optional: vanilla essence, sweetener, fruits, fruit pulp, granola, ect.
- Place the milk of your choice in a pot, bring to a simmer stirring occasionally to avoid sticking or burning the milk in the bottom of the pot. Bring to a temperature of approximately 80-85 ° (should not boil), you can control the temperature with a kitchen thermometer. If you don't have one, don't worry. When you notice that the milk starts to bubble at the edges you remove it from the stove.
- Reserve until the milk drops to a temperature of 45 ° (113 °F).
- Once we have the milk at this temperature, place the yogurt in the pot and mix very well so that it dissolves in the milk. I like the yogurt to be firmer and creamier, so I add 2 tablespoons of skimmed milk powder.
- If we want a lightly sweetened yogurt we can add sweetener. If we want it to be salty we put a pinch of salt. If they want a basic yogurt they don't add anything. They can also perfume with some essence too (vanilla essence, etc.)
- In individual jars and very clean, preferably glass (better retain the temperature) and with a lid, place a little of the mixture. If you are going to want yogurt with pieces or pulp of fruits you can choose to put a little or if they do not leave the space unfilled (3/4) of the jars so that then, once ready and before consuming we can add what more we like it (fruits, granola, nuts, chia, some sauce like berries sauce, etc).
- We put the lids to the jars (if the jars have no lid, we put a plastic wrap). We put all the jars together in a fountain so that they retain the heat better, cover well with a blanket and take it to a dark place that is not cold (I keep them in the oven) between 8 and 12 hours.
- To make a new batch of yogurts, do not forget to save a portion of plain yogurt without added.