I'm going frugal and decided it was time to make my own yoghurt. Just a little bit of left-over yoghurt and some milk will produce loads of yoghurt.
Here are the instructions, I hope you'll give it a try as well:
Yogurt is a healthy food that can be made at home. One way to make it is to first buy some yogurt from a store or purchase dry yogurt culture. Add two small spoonfuls of the yogurt to two cups of milk. This will be the starter for your own yogurt. A cup is about 25 centilitres.
When making yogurt, it is very important to have clean equipment, clean hands and good temperature control.
Pour eight cups of milk into a large cooking pot. Heat the milk to eighty-five degrees Celsius. Then cool the milk quickly to forty-three degrees. To do this, you can put the cooking pot in cool water.
Keep the yogurt at forty-three degrees and add one-half cup of the starter. The remaining starter can be kept for later use. If you want a thicker yogurt, you can also add one-third of a cup of dry milk.
Cover the pot and keep it at a temperature of forty to forty-five degrees Celsius for four to six hours. After that, your homemade yogurt is ready. It can be left at room temperature for up to twelve hours if you like a stronger taste.
You can add fruit, nuts, honey or spices.
Source: "how to make yoghurt" leaflet from our local bioshop
Here are the instructions, I hope you'll give it a try as well:
Yogurt is a healthy food that can be made at home. One way to make it is to first buy some yogurt from a store or purchase dry yogurt culture. Add two small spoonfuls of the yogurt to two cups of milk. This will be the starter for your own yogurt. A cup is about 25 centilitres.
When making yogurt, it is very important to have clean equipment, clean hands and good temperature control.
Pour eight cups of milk into a large cooking pot. Heat the milk to eighty-five degrees Celsius. Then cool the milk quickly to forty-three degrees. To do this, you can put the cooking pot in cool water.
Keep the yogurt at forty-three degrees and add one-half cup of the starter. The remaining starter can be kept for later use. If you want a thicker yogurt, you can also add one-third of a cup of dry milk.
Cover the pot and keep it at a temperature of forty to forty-five degrees Celsius for four to six hours. After that, your homemade yogurt is ready. It can be left at room temperature for up to twelve hours if you like a stronger taste.
You can add fruit, nuts, honey or spices.
Source: "how to make yoghurt" leaflet from our local bioshop
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