The yogurt selection offered by grocery stores is wide and varied. Anyone can find something to match their wants, tastes, diet or medical requirements. Then what prompts one to make it at home?
Making yogurt at home is not the most economically justified process. The other issue is time; the process will take two days. Third - to make excellent yogurt, you'll need a bit of practice. But if these reasons haven't deterred you, then it's time to consider why it's worth homemaking yogurt yourself.
From clients we've often heard thus: if I make it myself, I'll know exactly what's in it. True, and for many this is a strong argument. Moreover, preparing it at home, you'll always have a fresh, delicious product readily available. And since we're using dishes already in our kitchen, we reduce plastic waste (by the way, 350 ml plastic buckets weigh 12g, using two of these each week amounts to 1.296 kg in a year). Feel free to comment your own reasons for making yogurt yourself!
Ingredients:
1 l milk (both fresh or pasteurized will do) 2-3 tbsp. yogurt with retained live bacteria or commercially made yogurt yeast (check package for necessary amount) Process:
First day, evening
1. Slowly heat milk to +83°C. This is necessary for a thicker consistency.
2. Submerging the pot in cold water, chill it to +42°C. Transfer to the container where it'll ferment- like a glass jar.
3. If you're using yogurt as the active ingredient, mix the 2-3 tbsp. with a small amount of the milk until it's a fluid consistency, then add to the rest. Lightly cover with a lid.
If using powder-type yeast, sprinkle it on top of the milk and let it sit for 3-5 minutes. Carefully stir well, then lightly cover with a lid.
4. Let the to-be yogurt incubate in a warm place to your own discretion. This can be warmly wrapped with blankets, in a thermobox, in the over set to 40°C, a yogurt machine, etc.
Time for fermenting is 8-12h. The longer you let it sit, the more sour it will be.
Second day
5. Close the lid tightly and put it in the fridge for at least 5h. The yogurt will become a bit thicker, and the flavor & aroma will stabilize. After this, your homemade yogurt is ready to be enjoyed!
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