Make yogurt yourself
Time
Cooking or baking time: 15 min.
Total preparation time: 7 hours
Small yogurt packages generate a lot of waste. This can be prevented if yoghurt itself is used. This saves money, reduces packaging waste, tastes better and you know what's inside.
Make yogurt yourself, goes fast and is also very simple. All you need is milk and natural yoghurt. For one liter of milk I use a cup of yoghurt (about 150 to 200g) or if you have already made the yogurt yourself, you can pick up 3-4 tablespoons and start with new yoghurt. Pour the milk into a saucepan and heat to about 90-95 ° C while stirring to kill the bacteria. Do not let cook! Remove the pot from the heat and let the contents cool down to approx. 47-50 ° C. The temperature is about right when the washed finger manages to stay in the warm milk for 20 seconds without pain. Then the yoghurt can be stirred with the whisk under the milk.
It is best to place the pot overnight in a warm place. In summer, wrapping in a blanket is sufficient. In winter you can put the bowl on the heater. The yoghurt gets a bit tighter when placed in the oven. If you want, you can also fill it in yoghurt glasses and put it in the oven for about an hour at a maximum of 50 ° C. Then turn off the oven but leave the glasses in it for about 6 hours. Then the yoghurt is left in the fridge for at least twelve hours. Only then will he get stuck. Not as firm as yoghurt from the supermarket. Who wants, can add some milk powder. Then the yoghurt should be stronger. The yogurt should be consumed within four days. Those who do not use a lot can therefore use half the amount of ingredients, that is half a liter of milk and two tablespoons of yoghurt. That makes about 4 glasses.
Which milk you take is up to you. It is also low-fat milk or soy milk. The greasier the milk, the creamier the yoghurt. As you wish, vanilla and fruits can be added.
For 8 glasses of yogurt you need:
- 1 liter of milk
- 1 cup or 3-4 tablespoons of yogurt (about 150-200g)
