Homemade yogurt: here's how to prepare it (with or without yogurt maker)
Homemade yogurt? At the supermarket there are all tastes, light, fruit, flavored, creamy or to drink. Why make them at home, if it is so easy to buy them? Why spend time preparing homemade yogurt, if you just unwrap a jar and dip a teaspoon into it, to delight yourself with your favorite yogurt?
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The benefits of homemade yogurt
First of all, a homemade yogurt has a special flavor (of course, we made it with love with our hands).
Secondly, homemade yogurt is undoubtedly healthy, because we choose the ingredients ourselves.
And then homemade yogurt is cheaper but also ecological, because it creates less packaging and transport waste than the yogurt we buy at the supermarket. The icing on the cake, homemade yogurt can be declined according to everyone's tastes: just show your imagination and don't be afraid to experiment with new flavors, which will have nothing to envy to those of industrial yogurt!
What do i need?
Lightweight and dietary, yogurt is a perfect food to complement your meals or eat something nutritious but low-calorie at breakfast or as a snack. Yogurt is a completely natural product that is obtained from the multiplication of bacteria (Lactobacillus bulgaricus And Streptococcus thermophilus) at a certain temperature (indeed, it is bacteria that do everything by themselves, we just need to wait). And it is the bacteria that give it its typical sour taste.
For 8 pots of homemade yogurt, you simply need:
- 1 liter of milk
- 1 jar of natural whole yogurt (or powdered lactic ferments, which can be bought at the pharmacy)
- Powdered milk (optional)
When buying yogurt, make sure that the expiration date is quite far away (at least 20 days): in this way the ferments will be vigorous and perky!
There are only two ingredients to make yogurt, so it is good to choose quality ones. In short: few but good!
Here's how to choose the basic ingredients.
- The milk
Milk is the main ingredient in making homemade yogurt. The better the quality of the milk used, the better the final result. From this assumption, all types of milk are fine. Cow's milk, of course, but also goat and, why not, soy.It is possible to use whole milk, but also partially skimmed milk, depending on the consistency you want to give to your yogurt. Using whole milk the yogurt will be more compact and, vice versa, if you want to prepare a yogurt to drink, you will need to use partially skimmed milk.
- Powdered milk
If you want to make a thicker and creamier yogurt, don't forget to add some powdered milk. If you use whole milk, 4 tablespoons of powdered milk will suffice; if you use semi-skimmed milk instead, you will need double the powdered milk.
- The Yogurt
To prepare homemade yogurt, the second main ingredient is yogurt, because it will be the lactic ferments it contains that transform the milk into yogurt. The first time, choose industrial natural yogurt, while later, you can instead use a jar of your yogurt to continue preparing your yogurt at home. You can also use powdered milk enzymes, which are just as effective.
Prepare the yoghurt with the yoghurt maker
Practical, inexpensive and trendy, the yoghurt maker gives you the ability to make your own yogurts in the blink of an eye.
Take the yogurt out of the fridge and leave it for a while at room temperature. Warm the milk on the stove in an aluminum pan, taking care not to exceed 40 ° C to prevent the live lactic ferments from being killed by the heat . Now all that remains is to remove the milk from the heat from the heat and mix it with the yoghurt. Incorporate the milk powder and mix well. Pour everything into yoghurt pots and place them in the yoghurt maker, leaving it on for 6-8 hours. they will be ready, put them in the fridge for a few hours before serving.
Prepare yoghurt without yoghurt maker
Don't have a yoghurt maker? No problem: homemade yogurt can also be prepared without a yogurt maker, using the oven or pressure cooker. Follow the first stages of preparation by heating the milk in a steel pan and then mixing it with the yogurt and milk powder. Pour the prepapamento into glass yogurt jars and close them with cling film.
- Yogurt prepared in the oven
Preheat the oven to 40 ° C. Place the yogurt pots on an oven dish and bake for about 1 1/2 hours. Turn off the oven and leave the yogurts in for about 6 hours. After removing the jars from the oven, put them in the fridge and wait a few hours before serving them
- Yogurt prepared in the pressure cooker
Put 5 centimeters of water in the pressure cooker, put it on the hermetically sealed fire, and let the pressure go up. Let the pressure go down, empty the water and put the yoghurts on the hot bottom. Close the pressure cooker tightly and let the heat sit for 6-8 hours. After removing the jars from the pressure cooker, put them in the fridge and wait a few hours before serving.
Original homemade yogurts
Jam, caramel, seasonal fruit or spices: with homemade yogurt you can indulge yourself with tastes and colors!
- To make a fruit yoghurt, put a few spoonfuls of jam or pieces of fruit in the bottom of the yoghurt pots before pouring the hot yoghurt, before the yoghurt / oven / pressure cooker stage. In particular, avoid mixing the jam or fruit with the yogurt before it is ready, because the acidity of the fruit could prevent it from fermenting.
- To prepare flavored yogurt, however, there are two options:
- add a few drops of vanilla extract, coffee, orange blossom to the boiling milk.
- infuse the flavoring element (spices, lemon or orange peel, etc.) in the milk for about 12 hours, then remove it before heating the milk.
In short, now you have no more excuses not to prepare your yogurt at home: you will see what it tastes like!
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