Yogurt

Yogurt is an important nutritional source that facilitates digestion, protects the body from many diseases and reduces cholesterol absorption. It is possible to prepare yoghurt, which is a fixture in our refrigerator, at home by using only two ingredients and following the tips you will read below, and consume it with peace of mind.

Long live yoghurt making at home. It's up to you which recipe you make with it. Here you go to prepare.

Take your milk in a deep pot. Let it boil, stirring occasionally. Once it starts to boil, reduce the heat. Mix your milk by aerating it with the help of a ladle or spoon so that the water in the milk evaporates.

Turn off the stove and wait for the milk to cool. Check the temperature of the milk with your little finger. If you can keep your finger in the milk for 8 seconds and then the temperature of the milk burns your finger, it means it's done.

For the yeast, let's pour a few spoons of milk into 3-4 tablespoons of yoghurt to let our yeast cool. Mix it well and pour it into our milk, then stir a few times. Close the strainer to prevent evaporation and watering over the pot. Also cover it with a cloth.

Divide it among the containers and cover it. Leave it this way for 5-6 hours without uncovering it.

If your yoghurts have set at the end of the time, wait for them to come to room temperature with their mouths open. Then put it in the refrigerator. Leave it open in the fridge for a day. Enjoy your meal.

Fermenting milk too hot or too cold is the most common mistake. Not wrapping it well enough, using too much or not enough old yoghurt, putting the yoghurt in the refrigerator immediately after fermentation, and perhaps most importantly: moving the yoghurt after it has fermented can be a problem (you should not shake it).

After boiling, milk should be cooled to 43-45°C to make it suitable for fermentation. If you are going to test it with your finger, if you can dip your finger in and hold it for 8-10 seconds, it is at the appropriate temperature.

Raw milk is the most delicious and natural choice for yoghurt, but it must be boiled. Ready milk (pasteurized) can also be used; Of course, yoghurt can also be made with UHT milk.