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.
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