Homemade yogurt, in addition to being very good, economical and ecological, is an important aid for the health of our intestine, and is a natural food rich in live lactic ferments.
On the market there are infinite types: whole, lean, skimmed, lactose-free, with fruit, with cereals, etc. An infinite choice that takes up entire walls of supermarket shelves.
An alternative exists, to produce it directly at home, in our kitchen.
The advantage, as always, when you dedicate yourself to self-production is to be able to choose the quality of the starting ingredients, and to save money - because homemade foods are certainly cheaper.
And you also save on packaging, to prepare homemade yogurt you only need the glass jars you already have in your kitchen, new or recycled.
The glass will perfectly preserve your homemade yogurt, which can last between 5 and 7 days if stored well in the refrigerator.
Here is the simple and easy-to-follow recipe for making homemade yogurt.
You need 800 ml of whole milk - 1 jar of organic yogurt (125 g) - 8 glass jars - 1 cooking thermometer.
We turn on the oven at 50 °.
We heat the milk in a saucepan without exceeding 45 ° C. If you don't have a thermometer, pour a few drops on the hollow of your wrist, it should be warm, not hot.
Pour the yogurt into a jug, then add the milk slowly, mixing well with a wooden spoon.
Divide the mixture into the jars, then place them in the oven at 50 °. Turn off the oven and let it rest for another 10-12 hours. The oven must be lukewarm: you can leave the light on if you feel that the temperature drops too quickly. This is a perfect job to do in the evening, before going to bed: during the night it will begin to thicken to become a creamy yogurt.
At the end of fermentation, the jars are closed with their lids and placed in the refrigerator.
A really easy recipe to make and enjoy.
Source: betterinvetro.it
