Most Valuable yogurt will not be sold in the store. It can be done in the kitchen, having at hand the necessary minimum of ingredients, warm corner and a clean jar.
Yogurt in the home cook a lot easier than it seems at first glance.
To prepare 1 liter of homemade yogurt you will need:
- 1 l of pasteurized milk
- 1 package dry yogurt starter (available at pharmacies and specialty health food stores) or 1 jar of store yogurt labeled "bio" without additives.
Dishes to sterilize the yogurt. Milk bring to the boil and cool down to 40-45 degrees temperature (can be checked by dropping the wrist: the milk must be hot, but not burn).
Enter leaven and mix thoroughly. It must be done very quickly, so that the milk did not have time to cool down. The mixture is then 6-10 hours put in a warm place. Ideally, use a thermos or yogurt. If neither one nor the other hand no container tightly closed and put in the preheated to 50 degrees and off the oven. Do not stir. Ready yogurt 4 hours put into the refrigerator.
Important!
Shelf life homemade yogurt in the fridge - 7-8 days. A portion of yogurt can be used as a leaven.
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