Yogurt

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 <quantity>4<unit>l</unit></quantity> of milk in a large pot

Heat the milk to <temperature>85<unit>°C</unit></temperature>. 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 <temperature>45<unit>°C</unit></temperature>

Add <quantity>4<unit>tbsp</unit></quantity> of yogurt to inoculate

Cover and store it in a dark and warm place for 12h until fermented. If room temperature is below <temperature>18<unit>°C</unit></temperature>, 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.

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