Homemade yogurt 04

Ingredients for Homemade yogurt 04

Instructions for Homemade yogurt 04

To prepare the Homemade yogurt 04 recipe, please follow these instructions:

Warm the milk up to 80 - 85 gr. Be careful not to burn it on. This changes the protein structure so that the yogurt becomes thicker while pasteurizing it. It cools to a temperature of approx. 55 gr.

Mix well in the scalded container with the starter yogurt in a mixing ratio of 3: 1, ie three parts of milk for some yogurt. It is aimed at mixing at a temperature of approx. 40 gr.

The mixture is now fermented either in a duvet or blankets according to the hookass principle or in a yoghurt machine or the like.

After 10-12 hours the yogurt is finished and cooled. It should be thickened and be slightly acidic in taste.

Now the yogurt can be eaten after a whim and can keep for a good 14 days in a refrigerator. The precipitate in the container must remain on the bottom, as my experience shows that the fermentation proceeds better with the precipitate than if the entire molevith is mixed around. This may be because the yogurt bacteria are as quiet and falling to the bottom.

Now the yogurt can be used again and again according to the surdeis principle. As mentioned above, you only make the difference that you leave approx. & Amp; # 8533; Of the content used for the next round of yogurt, therefore the milk is also cooled down to about 48 gr.

A certain amount of hygiene should be sought when handling yogurt. Avoid using dirty service to remove yoghurt from the container and put the lid back on quickly after use.

Unfortunately, the yogurt does not last forever, it tends to be contaminated with yeast fungi. These give the yogurt a lighter beer, sour taste and it can bubble a little. My experience is that it happens after approx. 3 months. This is harmless, but it is recommended to start the yogurt again from the beginning.