How to curdle milk? Yogurt has good taste, nutritional and medicinal qualities. Furthermore, the technology that we can use to prepare this unique product at home is not at all complicated. What we need is milk and live yeast.
It has been shown that after boiling milk many bacteria that can be harmful to humans in it die, but those responsible for yogurt remain. For this, first you need to boil the milk.
The most important aspect of the whole process happens in the cooling of boiled milk. It should be neither too hot, nor too cool. The temperature should be around 40-45 degrees. You can not imagine putting in the thermometer every 2 minutes to find out how many degrees it has cooled to. For this purpose, you can totally rely on your senses and as our grandmothers say, dip your little finger in the boiled milk and if you count to five while you keep your finger in, it means you are ready to add yeast.
The most appropriate leaven remains home made yogurt, but if you do not have this, you can safely trust the formulas made by the right standard. Take a cup and put one heaped tablespoon yogurt in it. Then, stir well and add 2-3 tablespoons of milk, which have been previously divided into jars. Stir again and add leaven to the jars, making sure it is well dissolved in the milk.
The next step is to wait for the milk to curdle. You should not think will take just five minutes. Wrap the closed jars in a wool blanket to prevent the further cooling of milk and leave it for about 3 hours. Then check it and if it becomes sufficiently dense, cool and store it and if not, leave it for another half hour.
It is not complicated, right?
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