Homemade yogurt

Name: Homemade yogurt
Ingredients: 1 liter of milk 2-3 tablespoons of yogurt

Appetizers - Homemade yogurt by Felicia K. - Recipia

Homemade yogurt is made simply from milk and a few tablespoons of yogurt. The milk is heated and then cooled until it reaches a temperature that is bearable to the touch, after which it is mixed with the yogurt and left warm overnight. This is a practical option when you want to make yogurt at home without a complicated procedure. Quick Info Total time: from heating the milk to the next day Preparation time: heating the milk, cooling, and mixing with yogurt; exact duration is not specified Cooking time: not actually cooked; milk is boiled or heated, depending on the chosen method Fermentation time: overnight Servings: approximately 1 liter of yogurt, the number of servings depends on the amount served Difficulty: easy Recipe type: homemade yogurt Ingredients 1 liter of milk 2-3 tablespoons of yogurt For this recipe, you can use boiled and cooled milk or unboiled milk that has only been heated. The yogurt used to start the fermentation should first be mixed with a little milk to incorporate it more easily into the rest of the quantity. Preparation Method 1. Boil the milk and let it cool. The milk should not be used immediately after boiling. It must be left until it is cool enough to hold your finger in it without it being too hot. This is the reference used in the original recipe for the appropriate temperature. 2. Prepare the container. Pour the cooled milk into jars. An 800 ml jar was used in the recipe. If you are using multiple containers, distribute the milk among them without changing the following steps. 3. Mix the yogurt with milk. Place the 2-3 tablespoons of yogurt in a small bowl and add 2-3 tablespoons of milk from the container. Mix until the yogurt becomes more fluid and combines with the milk. 4. Add the yogurt starter. Put about 2 tablespoons of the mixture over the milk in the jar and stir. It is important that the yogurt is distributed in the milk and does not just remain on the surface. 5. Cover and leave warm. Cover the jar or jars with towels and leave them in a warm place in the kitchen or pantry overnight. The exact time is not mentioned, so the yogurt is left overnight according to the recipe. 6. Check the yogurt the next day. After sitting overnight in a warm place, the yogurt is ready to be checked. If it hasn't thickened enough, the recipe does not specify an exact additional time, so it’s better to consider the consistency achieved and the temperature of the place where it has been. Option with just heated milk The recipe can also be made without boiling the milk. In this case, the milk is heated and used once it reaches a temperature that can be held by your finger. Then continue with the same steps: pour into jars, mix the yogurt with a little milk, add it to the container, and let it sit covered in a warm place overnight. Why I make the recipe often I like this recipe because it has few ingredients and does not require complicated preparation. One liter of milk turns into homemade yogurt with just a small amount of plain yogurt. It is especially useful when you already have yogurt in the fridge and want to prepare a new batch without buying more products. The fact that it can be made with either boiled or just heated milk allows for both options mentioned in the recipe. The important thing is that the milk should not be used hot, but after it has cooled sufficiently. Tips Use the finger test carefully, as the milk can be hotter in certain areas. Before adding the yogurt, stir the milk if the temperature does not seem uniform. Do not add yogurt directly to very hot milk. The recipe requires the milk to be cooled to a bearable temperature. Mix the yogurt with the 2-3 tablespoons of milk before adding it to the jar. This way, it distributes more easily throughout the milk. Wrap the jar in towels and leave it in a warm spot in the kitchen or pantry. Do not move the container during the fermentation period unless necessary. Substitutions Boiled milk can be replaced, according to the recipe, with unboiled milk that is heated. No other quantity of milk is specified, so the base remains at 1 liter. The initial yogurt remains at a quantity of 2-3 tablespoons. The recipe does not specify a certain type of milk or a specific fat percentage, nor does it offer an alternative for the yogurt. Variations The main variation mentioned is the method of preparing the milk: you can boil it and then cool it, or you can heat it without boiling. After this step, the method remains the same. You can use an 800 ml jar, as mentioned in the recipe, or divide the milk into smaller containers. The total amount of milk and yogurt does not change, and the time for leaving it warm remains as indicated: overnight. Serving Ideas Homemade yogurt can be served plain, directly from the jar. The recipe does not include additions like sugar, fruits, or honey, so these are not necessary for its preparation. If you want to consume it with something else, add the ingredients only to the portion you are serving, not to the entire jar. Frequently Asked Questions 1. Can I use unboiled milk? Yes. The recipe specifies that unboiled milk can be used, provided it is heated. After heating, the milk should be cooled until it can be held by your finger, then continue the preparation in the same way. 2. How much yogurt should I add to 1 liter of milk? Use 2-3 tablespoons of yogurt. This is first mixed with 2-3 tablespoons of milk, then about 2 tablespoons of the mixture are added to the milk in the jar. 3. In what container is the yogurt made? The recipe mentions an 800 ml jar. The milk can be poured into one jar or into multiple jars, depending on the containers used. If you divide the milk, keep the same method for each container. 4. How long should it stay warm? The yogurt is covered with towels and left warm overnight. The source does not specify an exact number of hours, so preparation is done overnight, as per the instructions. 5. What do I do after the yogurt has been left overnight? The recipe stops at the stage where the yogurt is left warm. After fermentation, if you do not consume it immediately, store it in the fridge in the covered container. It does not need to be reheated. Nutritional Values The values are approximate, as the recipe does not specify what type of milk and what type of yogurt were used. For 100 ml of homemade yogurt made from milk with a regular fat content, the estimates are approximately: 60-75 kcal 3-4 g protein 4-5 g carbohydrates 3-4 g fat For the entire amount of approximately 1 liter, the estimate would be about 600-750 kcal, 30-40 g protein, 40-50 g carbohydrates, and 30-40 g fat. The values may be lower if low-fat milk is used and may vary depending on the yogurt added. These are indicative values, not an exact nutritional calculation. Storage and Reheating Yogurt should be stored in the fridge after the fermentation period, in the covered jar. It is more practical to leave it in the container in which it was made and take out only as much as you serve. Yogurt is not reheated. It is consumed cold or allowed to sit at room temperature for a bit before serving if you do not want it cold. The recipe does not specify an exact shelf life, so it is recommended to consume it while it retains its normal appearance, smell, and taste.

Homemade yogurt

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