Homemade Yoghurt

magi yordanovamagi yordanova
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Homemade Yoghurt1 / 5
22/08/2014
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Preparation
15 min.
Cooking
15 min.
Тotal
30 min.
"For some time now we`ve had doubts about what they`re really selling us at the supermarket and have decided to start making our own yoghurt!"

Ingredients

  • milk - 3 1/3 cups (800 ml)
  • yoghurt - 2 tablespoons, starter culture
measures

How to make

Boil the milk and pour it into a jar with a cap. Cool to approximately 100°F (40 °C) - check by putting your pinky in and letting it stay.

Pour 3-4 tablespoons of the milk from the jar in a cup, and add the yoghurt to it, which needs to be at room temperature. Stir well and return to the jar while stirring well to allow it to spread out evenly.

Close with a cap and cover very well with a wool blanket or thick winter outerwear. Leave for 4 hours in a warm room, until it becomes thick.

Then put it in the refrigerator to set. The shelf life of this yoghurt is 3-4 days when stored in a refrigerator.

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