STEPS
INGREDIENTS
Boil milk in a thick bottom vessel on medium flame, I have used 3/4 gallon whole milk
I'm using leftover yogurt (1 tablespoon), you can use a table spoon of plain store bought yogurt. It should be at room temperature
I don't like the cream so after the milk is boiled I remove it with spoon. If you want the yogurt to be rich you don't have to remove it
Out goes the fat
Let it cool down, once the milk is warm take a spoon of boiled milk and mix it in the yogurt we would be using to make the fresh one
This is how it looks after mixing, nice and smooth
Add this mixture into boiled milk
Keep stirring in one direction for about a minute
Cover it with the lid
Look for a place that's warm for the fermentation process to take place. Since its winter I prefer keeping it in oven ( oven is OFF) turn on the light inside the oven and leave it untouched overnight
After about 9-10 hours this it how it should look. Depending on the weather the time may vary, but the rule of thumb is to leave it stable, untouched else you won't get he desired consistency
Refrigerate it and can be used for about 2-3 weeks.. It will turn little sour by week 3, but it's still good to use.
- 2% or whole milk
- Store bought plain yogurt(small to go pack) or
- Or left over yogurt
- Thick bottom vessel
- Spoon
- Lid
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