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
Heat the milk to 85 °C. Check the temperature with a thermometer and stir from time to time
Pour the milk in a recipient. Put it in an inverted water bath and allow it to cool down to 45 °C
Add 4 tbsp of yogurt to inoculate
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
Pour the yogurt in a bowl covered with a cheescloth
Strain to drain the whey for 2h until it gets firm
Blend the yogurt for a smooth texture
Pour the yogurt in a recipient for storage. The yogurt is ready
Enjoy it with granola or use it to make a dressing for a salad.
Yield 2 l
Milk
4 l
Yogurt
4 tbsp
Equipment
Probe Thermometer
Cheesecloth