Home-Made Yogurt
Yogurt is produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. These good bacteria (probiotics) support our immune system and create a healthy digestive tract.
Yogurt provides other nutrients such as calcium, protein, and much more.
There are many ways to make homemade yogurt. I prefer to use a stovetop method, which I have been following to date. I prefer to make yogurt after dinner, while I am cleaning my kitchen, so that way, it’s ready by morning.
During the winter, the milk mixture that is kept warm in the microwave for 6 – 8 hours, creates the perfect environment for the bacteria to grow and thicken the milk to create yogurt.
On the next day, place the freshly made yogurt into the refrigerator. It can be stored for up to 15 days. Make sure to save some yogurt for your next batch for fermentation.
Homemade Yogurt
Ingredients
- 1 Tbsp Plain yogurt culture
- 1 Litre Plain Milk (unflavored milk)
Instructions
- In a Stainless Steel Sauce Pan, add 1-liter milk.
- Set the pan on medium heat over a Stovetop for 8-10 mins.
- Switch off and cool down for 12 minutes.
- A layer of cream is formed.
- Check for milk with your fingertip, it should be tolerant hot [about 110 deg F / 43 deg C].
- Add one Spoon of plain yogurt culture.
- Stir well and close the lid.
- Preheat the microwave for 1 minute.
- Place the pan inside the microwave and leave it for 8 hours for bacterial fermentation of milk.
- Once the yogurt is ready, transfer it to the refrigerator.
- Home-made yogurt can be stored and used for up to 15 days.