Homemade Natural Fermented Yoghurt
While store-bought yogurts and kefirs differ in specific lactic bacteria, at home in the countryside, we make two simple types: Kefir, which is just plain sour milk left at room temperature for two days, and a delicious homemade yogurt recipe from my mother, shared below. I'm not familiar with the exact bacteria content, but these are easy to prepare and require little effort.
I must mention that I used ingredients directly from the cow, so I can't say how it might turn out with store-bought milk and sour cream. If you decide to try it with those, please share your results and photos in the comments!
This homemade yogurt is tasty and creamy, and I highly recommend giving it a try.
Boil the milk and let it cool for 2-3 hours. It should be warm, not hot or cold.
Then add the sour cream.
Mix thoroughly with a spoon or whisk to ensure a smooth consistency.
Transfer the milk to a jar or a cup and leave it at room temperature for 6-8 hours to set.
After the setting time, the milk should have firmed up. Stir with a spoon to even out the consistency.
Observe the texture. Once well set, refrigerate to prevent it from over-fermenting.
This homemade yogurt is finer and creamier than regular sour milk, though not as firm as commercial yogurt. Enjoy it with a teaspoon or as a drink. We found it delightful mixed with honey and fruit!
Happy eating!
