Elementary Homemade Yogurt Recipe
Are you a major yogurt fan? Have you actually wanted to make homemade yogurt? Do you have the appropriate skills to make homemade yogurt? Did you know that homemade yogurt is high probiotic yogurt
This are all great questions to ask personally before you enter into the homemade yogurt making arena. Whenever you have answered them and made the decision that homemade yogurt is for you well then it is certainly time to get started.
The best most natural yogurt for you is homemade and personally I think that plain yogurt is the most useful to make. You can incorporate any ingredient you prefer in it, to make it a more healthy yogurt, and create something that taste brand new every single time. With that being the case let's start making yogurt.
You can produce homemade yogurt with just milk and starter culture but, to be honest, it turns out slightly watery. For thicker considerably more probiotic yogurt, you have to add powdered milk and a bit of sweetener. The sweetener appears to help the culture grow quicker.
Now, you need to have something to store the mix in while the culture is growing, a way to keep a constant temperature for the culture to multiply, a thermometer to verify the temperature with and needless to say, a starter culture. I use a simple mason jar to retain the ingredients in during the course of fermentation; A regular heating pad for your back works fine for maintaining a stable temperature; A standard dial thermometer to confirm the temperature with; And for starter culture I make use of plain organic yogurt purchased from the nearby market. To sweeten the combination I add local honey. That is the materials you need to make homemade yogurt.
A single quart at the time is the portion I normally make. It will last approximately two days before I make another quart. I start off by filling a quart jar to within one inch of the top with 2% milk. I then add one half cup of non-fat dry powdered milk. I pour this inside a a three quart pot, place it on the stove and set the burner to medium heat. I ordinarily do this part in the morning, after breakfast, while I am cleaning up so it is not difficult to keep an eye on the pot.
Heat the milk to approximately 200 degrees. Take the milk off the stove, put it directly into the mason jay and set the jar in a cool water bath. Let it cool to under 120 degrees and put in one tablespoon of honey. Take the milk out of the water bath and put in one tablespoon of plain organic yogurt as the starter culture. At this time you can add a teaspoon of organic vanilla flavoring or any other flavor you like, if desired. Fit the mason jar lid on loosely, enclose it in the heating pad and put it in a container that will hold the heating pad in contact with the mason jar. I use a cardboard box.
Slip your thermometer somewhere between the jar and heating pad. Switch the pad on high enough to hold a constant temperature between ninety and one hundred and ten degrees. Let stay for eight to twelve hours. The more time it ferments the thicker the homemade yogurt is going to be. Whenever the time is up place the jar in the refrigerator. It will be cool and ready to mix with your favored fruit by morning.
That is how you make wonderfully good, healthy, high probiotic homemade yogurt. Enjoy.
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