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homemade yogurt

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homemade yogurt


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Tempo de preparo

15 hour(s)


12 servings

Daliane Azambuja

  • Ingredients
  • Recipe
  • Whole Milk2 l
  • Full Natural Yogurt170 g
  • Icing Sugar40 g
  1. Boil the two liters of milk and wait for it to cool to a temperature of 41 degrees. Temperature that doesn't burn, temperature of a bottle.
  2. In the very hot milk I added a shell of sugar (40gr) and stirred well.
  3. I took the yogurt out of the fridge when I put the milk to boil and left it outside until I was ready to use it.
  4. After the milk reached the ideal temperature, I added the yogurt little by little and stirred until the yogurt was completely gone.
  5. The milk with the Natural yogurt will ferment to become yogurt and it has to be kept in a closed container and in a dark place.
  6. Suggestion 1: You can boil the milk in a pressure cooker or a pan that has a seal on the lid and after lowering the temperature and having the sugar and yogurt put the lid on and leave it inside a cupboard for 12 hours.
  7. Suggestion 2: place the mixture in a glass dish with a lid, wrap it in a towel and place it inside a box or cupboard and let it rest for 12:00 hours. My favorite suggestion, but at the moment I don't have a glass dish with a lid.
  8. My yogurt was distributed in pots that were inside the yogurt maker and I put it inside the box itself and left it on the table for 12:00 hours.
  9. After twelve hours, take it to freeze, consume within 10 days.
  10. When I bought the yogurt maker, it came with a powder that was the lactobacilli, but I found my recipe with Natural yogurt and sugar much better, it tastes better, it is not bitter and it is super consistent and very creamy.
  11. Yogurt is neither sweet nor bitter, it can be consumed plain or with fruit, or serum, or granola, or oatmeal and honey...
  12. It is super consistent and creamy.
  13. If you prefer, replace the sugar with your preference, I indicate the demerara which is healthier, put the sugar with the very hot milk.

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