Greek yogurt

Description

Know that the Cook plenty of recipes for fermented drinks, but after reading the comments, I noticed that some are faced with the problem of the consistency of the "buttermilk" or laminated masses, but you want to make the yoghurt was thick, which is eaten with a spoon as out of the store boxes. I also went through this feature, yoghurt, until I ran into a recipe of thick Greek yogurt, it turns out, it's very simple. Maybe you will be interested.

Ingredients

Milk

1 l
Yogurt

150 ml

Cooking

Prepare the yogurt by anyone close to you recipe. The principle is simple: heat the milk to 40 degrees, in a container for fermenting pour the leaven. Usually, when there is no balance of homemade yogurt, I use "ACTIVIA" with no additives or "Greek yogurt".)

Dilute a small amount of milk, mix thoroughly and...

And pour the remaining milk. Leave for 6-8 hours in the yogurt maker; in wrapped the pot in a warm place or a thermos. I tried all three option - a thermos, in my opinion, the most suitable, since the result is the same everywhere, but the thermos don't need to bother with peat, like a pot, and do not need to spend energy, like a yogurt maker.

After 6 hours the yogurt is ready, place it in the refrigerator to cool. Remember that yogurt doesn't like movement if you shake or stir, it will lose the initial density and begin foliated, that is, to separate the serum.

To get thick yogurt, whey, you just need to transplant, as well as otkryvaem sour cream for the cream. This colander cover with a thick cloth, I use a non-woven wonder-swipe

Pour the yogurt and leave for a few hours.

During this time, will separate approximately 400-500 ml of serum (which we use in the dough on face masks and hair or just drink) and 400-500 ml of thick yoghurt which safely mix up and eat with honey, fruit, chocolate... as you like. P. S. I Almost forgot, leave 150 ml of liquid yogurt for the next starter, so the calculations only 1 liter.

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