Description
A lot of recipes for making yogurt, but this site is not found. For those who do not have a yogurt maker, it's just a wand! And those who have it, will be interesting to see this post, for example, I gave away my yogurt maker and now make the yoghurt just like that! First, there are no such significant restrictions on the output of the yogurt. Second, do not bother with these little jars... and time for cooking takes considerably less. The main condition to the oven maintained a temperature of 50 degrees.
Ingredients
-
Sourdough
-
Milk
Cooking
If the milk is pasteurized, then boil it is not necessary, if your home, then boil and cool to room temperature. In the room temperature milk, add the yeast (see the instructions you need to dilute it with water or not). If the yoghurt, it must be at room temperature. Carefully parasivam. The capacity in which you will make yogurt, must be suitable for the oven, cover it with a lid or cling film tighten to the milk mixture does not drip condensation.
In a deep pan pour water, the temperature of 40-42 degrees (for hands the water is warm, but not hot), put it in our pan (well, or something that make yogurt) and put in oven. The scheme of heating of the oven is as follows: to 50 degree oven warmed up – turn off – in an hour again to 50 degrees warmed up – shut off, etc.
Ie for 3.5 hours making yogurt, we have three times (every hour) warmed up the oven to 50 degrees. After three and a half hours the yogurt out of the oven take it out and put in the fridge for a couple of hours to cool.
In the process, not interfere, not to violate consistency. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.