Yogurt, a staple item in everyone’s shopping cart, is ideal for a healthy snack. Low in fat, adored by women and good for children, what more could you ask for!
You’ll be pleased to hear, therefore, that it’s easier, and quicker, than you may think to make yogurt at home from scratch. A perfect way to save money without compromising on goodness and taste!
How to make delicious homemade yogurt from scratch
Here’s what you need: One litre of whole milk (fresh or long life) and a sachet of dried yeast. If you want you can substitute the yeast with four jars of natural yogurt.
To make the yogurt, you begin by heating the milk in a saucepan. If you’re using long life milk you must heat it until il reaches 40°C, if you’re using fresh milk instead first bring the milk to boiling point and then cool to 42°C.
It’s very important to stick to these temperatures as heat acts as a catalyst to being the fermentation process but excessive heat kills the active ingredients in the yeast.
For this reason, we suggest you use a cooking thermometer, available in most supermakerts or specialized cooking shops.
Once the milk has reached the correct temperature, add the sachet of dried yeast (or yogurt) and stir well until the yeast is completely dissolved and there are no lumps.
At this point, you have to maintain the temperature of the yogurt at between 38 and 45 degrees, so that fermentation can take place. Depending on how creamy you want the final product, you have to leave it from 6 to 12 hours.
In order to keep the yogurt at a constant temperature you can use a large flask, or alternatively you can leave it in the oven overnight (don’t exceed 40°C).
At the end of the fermentation phase, you must sieve the yogurt to remove any lumps.
Now you can divide your homemade yogurt into jars and store in the fridge until you want to eat it. Enjoy!
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