When it comes to making your own yoghurt, it can seem like a daunting task. After all, it involves culturing milk with live bacteria, which can be intimidating for even the most experienced home cooks. But don’t be intimidated—making yoghurt is actually quite simple, and the end result is a creamy, delicious treat that you can enjoy any time of day.
How do I make my own yoghurt?
To make your own yoghurt, you’ll need a few simple ingredients: milk, plain yoghurt, and a thermometer. You’ll also need a few pieces of kitchen equipment, such as a pot, a bowl, and a whisk.
The first step in making your own yoghurt is to heat the milk. You’ll want to heat the milk to 180°F, which is the temperature at which the milk proteins will denature and begin to thicken. Once the milk has reached 180°F, remove it from the heat and let it cool to 110°F.
Once the milk has cooled, it’s time to add the starter. To do this, you’ll need to add a few tablespoons of plain yoghurt to the milk and whisk it until it’s completely incorporated. The yoghurt you use as a starter should be plain and unflavored, as flavored yoghurts can contain additives that can interfere with the culturing process.
Once the starter is added, you’ll need to transfer the milk and yoghurt mixture to a bowl or container. Cover the bowl or container with a lid or plastic wrap, and then place it in a warm area of your kitchen. The ideal temperature for culturing yoghurt is between 110°F and 115°F, so you may need to find a warm spot in your kitchen (such as near the oven or on top of the refrigerator) to achieve this temperature.
And now… ve vait
Now it’s time to let the yoghurt culture. Allow the yoghurt to culture for 8-12 hours, or until it’s thick and creamy. Once the yoghurt is done culturing, you can enjoy it as is or add fruit, honey, or other flavorings.
Making your own yoghurt is a fun and rewarding experience – plus you get to save money!!! Whats not to love right?
Give it a go – I PROMISE you will love it!
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