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Lano-Alto

Lano-Alto

Yogurt

16h

Yogurt has been present in the global culture for many years. It is a lactic cheese, which means that the structure and texture of the milk are changed through the usage of lactic bacteria, without rennet. This process also helps preserve yogurt for longer.

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  • Put 4 l of milk in a large pot

    Step 0
  • Heat the milk to 85 °C. Check the temperature with a thermometer and stir from time to time

    Step 1
  • Pour the milk in a recipient. Put it in an inverted water bath and allow it to cool down to 45 °C

    Step 2
  • Add 4 tbsp of yogurt to inoculate

    Step 3
  • Cover and store it in a dark and warm place for 12h until fermented. If room temperature is below 18 °C, store it in an unheated oven with the lights on

    Step 4
  • Pour the yogurt in a bowl covered with a cheescloth

    Step 5
  • Strain to drain the whey for 2h until it gets firm

    Step 6
  • Blend the yogurt for a smooth texture

    Step 7
  • Pour the yogurt in a recipient for storage. The yogurt is ready

    Step 8
  • Enjoy it with granola or use it to make a dressing for a salad.

    Step 9

Yield 2 l

  • Milk

    Milk

    4 l
  • Yogurt

    Yogurt

    4 tbsp

Equipment

  • Probe Thermometer

    Probe Thermometer

  • Cheesecloth

    Cheesecloth

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