Yogurt
by
Lano-Alto
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.
- Level
Basic
- Cooking
16h
- Overral
16h
- Ready
Milk
4lYogurt
4tbsp
Equipment
Probe Thermometer
Cheesecloth
Milk
4lYogurt
4tbsp
Equipment
Probe Thermometer
Cheesecloth
Yogurt
Lano-Alto
Put 4l 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 4tbsp 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.