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homemade yogurt
🇧🇷Brazil
•View in original language
(Português)
15 hour(s)
12 servings
Daliane Azambuja
@receitasdalebrink- Ingredients
- Recipe
- Whole Milk2 l
- Full Natural Yogurt170 g
- Icing Sugar40 g
- 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.
- In the very hot milk I added a shell of sugar (40gr) and stirred well.
- 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.
- After the milk reached the ideal temperature, I added the yogurt little by little and stirred until the yogurt was completely gone.
- 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.
- 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.
- 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.
- 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.
- After twelve hours, take it to freeze, consume within 10 days.
- 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.
- Yogurt is neither sweet nor bitter, it can be consumed plain or with fruit, or serum, or granola, or oatmeal and honey...
- It is super consistent and creamy.
- 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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