Homemade yoghurt

Recipe from: 11 March 2013
yoghurt

Ingredients 2
Servings 4
Time 00:10

Ingredients

  • 1
    l
    full cream milk
  • 4
    Tbs
    Bulgarian yogurt with live cultures
 

Method

00:20
 
Pour the milk into a large stainless steel pot and over low heat, cook the milk until it reaches 180°C. Stir continuously so that the milk does not “catch” at the bottom of the pot. Once it reaches that temperature, let it cool to 115°C. It is easy if you have a thermometer. If you can keep your finger in the milk for longer than 10 seconds without burning your finger, it is ok!

Mix the yoghurt with with a little extra milk (this yoghurt and milk must be at room temperature)  and stir into the milk in the pot. Transfer the milk to a glass jar or bowl, wrap in a blanket or towels  and leave in a warm place for at least 4-5 hours.

Refrigerate uncovered for about 40 minutes and then close the yoghurt and use when needed.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


 

Read more on: boil  |  recipe  |  dairy
 

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