Homemade Yogurt Recipe

27 Nov

Nothing compares to a homemade yogurt, so here is my own recipe.

No special tools are required.

Ingredients for 4 cups of yogurt

4 cups of milk (it doesn’t matter its fat percentage)
3 tablespoons of plain yogurt (unsweetened,containing live cultures, purchased or homemade)
(optional but suggested) Your favourite flavoring

Equipment
1 8-cups pot
1 8-cups glass jar with lid
1 Metal spoon
1 Dial thermometer with clip
1 Heating pad or a preheated Thermos

Preparation

Clean and sterilize, using boiling water, all your equipment as well as your work surface.

Attach the thermometer to the stock pot and add the milk. Heat the milk until it reaches 85°C, stirring with the metal spoon a few times to avoid the formation of a skin (An optimal option could be using two pots, one larger than the other, to heat in a gentler way, filling the space between the two pots with water). Be careful don’t allow the milk to scald.

Remove pot from the heat and let it cool to 43°C.
To speed the cooling process, place the pot in a cold/iced water bath, stirring to avoid the forming of a skin.
Pour 3 tablespoons of plain yogurt into the milk (@43°C) and stir well but not vigorously, not to incorporate air into the yogurt.

Pour the mixture into the glass jar. Close the jar and place it in a warm part of the kitchen, over the heating pad (you can also use a pre-heated thermos). Let the mixture incubate for 10-12 hours (do not disturb jar), remembering that a longer incubation produces a thicker yogurt.

Remove the yogurt from the incubating pad, stir it, cover it and refrigerate until cold, at least 3 hours. (If you used a thermos, remember to store the yogurt into a glass jar to allow refrigeration).

Add you favourite flavoring just before serving.

Yogurt can be stored in the refrigerator, in its covered jar, for about 1 week.

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