Homemade Natural Fermented Yoghurt
I understand that officially the difference between various yogurts-kefir from the store is the presence of certain lactic bacteria, but at my home in the country there are only two - Kefir (plain sour milk for 2 days at room temperature) and a kind of yogurt quick and tasty made by my mother, the recipe of which I give below. I don't know what bacteria they contain, only you can do them easily and without much hassle.
From the beginning I tell you that I made everything with ingredients directly from the source (cow) and I don't know how it comes out with store-bought milk and sour cream, but if you try, tell me in the comments, possibly with pictures.
The yogurt made this way comes out tasty, creamy and I really recommend you try it.
Ingredients
●
Milk
1 l
preferably country milk
●
Sour cream
3 tbsp
simple, fermented sour cream - or yogurt / kefir if you want it more dietetic
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Step by step
Step 1
Boil the milk and leave it to cool for 2-3 hours - it must be warm, not hot or very cold.
Step 3
Mix well with a spoon or whisk, to even out the composition.
Step 4
Pour the milk into a jar, cup or carafe and leave for 6-8 hours at room temperature to set.
Step 5
After this time you notice that the milk is firmer in consistency, so it is ready.
Mix it with a spoon to even out the composition.
Step 6
Closer here, see how it turns out. As soon as it has set well, mix it and put it in the fridge, so that it doesn't overcook too much.
Quantity:
1 l
(2 servings)
Prep time:
120 min
Difficulty:
easy
Ready in:
120 min
Publish date:
