Homemade yogurt

It’s convenient to buy yogurt in the store, but it will not be compared with the taste and the use of homemade yogurt, which is quite simple to cook. You can cook it in the evening and in the morning a healthy breakfast will already be ready. A variety of fillers will help emphasize the delicate taste: honey, nuts, fruits, coconut or chocolate сироп. Time: 7 час.25 minutes Difficulty: easy. Quantity: 2 l. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 6 tbsp. l yogurt without additives (containing live and active yogurt crops)
• 4 tbsp. drinking cream with a fat content of 10-12%
• 4 tbsp. whole milk
• Small insulated container
• 5 plastic containers or glass jars with lids 1000 ml.
• Kitchen thermometer
• Gauze (optional)

Recipes with similar ingredients: yogurt, milk, cream

Recipe preparation:

1. Homemade yogurt

   Leave Greek yogurt at room temperature until you prepare an isothermal container and milk mixture.

2. Fill 3 liter plastic containers or glass cans of hot drinking water (about 45 ° C); close. Put containers in a small isothermal container and pour hot water (about 45 ° C) so that it does not reach the top by 5 cm. Close the isotremic container and let it warm. Rinse two more liter containers or glass jars of hot water (45 ° C).
3. Add some water to the large stewpan and rotate to cover the bottom (this will help prevent sticking of the milk mixture). Add cream and milk to the saucepan and bring to a boil. (82-88 ° С), cook on moderately low heat, stirring often with a rubber spatula to prevent the formation of foam and burning milk mixture.
4. Remove from heat and let the temperature drop to 45 ° C. Intervene Greek yogurt until smooth, then pour the mixture into empty containers and close. Put containers in isothermal container and fill with hot water (45 ° C) to the water level was just below the lids of the yogurt containers. Close container and leave for 5 hours. If you want to get yogurt with more acidic sharp taste, keep it up to 24 hours, changing water several times to maintain a temperature of 45 ° C.
5. Remove the yogurt from the isothermal container and place in refrigerator for 2 hours.
6. For thicker Greek yogurt, cover a fine sieve 4 layers of gauze and set it over a large bowl. Pour in the yogurt cover with gauze on top and let drain in the refrigerator until it will acquire the required density, or within 2 hours.

7. Fillers for yogurt

   Honey Nut

   Stir in honey and fried almonds, sliced with petals.

   Ragweed

   Stir in chopped tangerines and roasted coconut.

   Banana split

   Stir in banana slices and chocolate syrup.