The recipe that we propose allows you to create a delicious light and dietary yogurt at home, which you can enjoy as a snack in the morning, in the afternoon for a low -calorie snack, or for a light meal combined perhaps with a fresh fruit.
This simple recipe will allow you to flavor and garnish your yogurt with what you like most: jam, coffee, cocoa, honey, fruit or spices! For example, you can indulge yourself and season it with cinnamon, with drops and lemon peel, or with a touch of ginger or mint leaves. Whatever you choose the result will be a personalized, dietary and above all good yogurt!
Why make yogurt in the house?
Preparing yogurt at home is not just a healthier choice: it is also ecological and cheap. Save in the long run, eliminate unnecessary plastic packs and you can finally say goodbye to dyes, preservatives and added sugars. In addition, self -produce helps to reduce waste and gives great satisfaction. Once your hand is taken, you will never go back.
Ingredients and necessary
Some warnings!
Before starting the preparation, it is good to leave the yogurt jar and the milk cardboard out of the refrigerator for a few hours, until both have the same ambient temperature. This is important to avoid thermal shocks and not let the poor bacteria die that with their business will produce your yogurt.
Procedure
Arriving at room temperature, pour the milk into the pot and bring it to a boil, taking care to always control it so as not to escape.
At this point put the heat to a minimum and let it boil for about ten minutes; Then turn off and let it cool for about half an hour, until you reach a temperature of 40 degrees.
In the meantime, with a spoon, gently remove the patina from the surface of the milk that will have formed during the boiling and make sure that the tools you use during all the preparation processes are well washed and dried.
How to measure the milk temperature?
To understand if the milk has reached the suitable temperature, dip your finger well washed and dried. If after three seconds of immersion you will still try the feeling of warmth without warning burning, your milk will be ready! If, on the other hand, you try a burning sensation, even bearable, it will mean that the milk is still too hot.
Once the exact temperature is reached, pour the yogurt jar into the milk pot, mixing gently and constantly, until you get a homogeneous liquid.
At this point put the lid, wrap the pot with the wool cloth and put everything inside the oven off (or alternatively in a wooden box with a lid). It is important to store our “bundle” in a warm and dark place so that the bacteria develop and work with heat.
Waiting times …
If you prepare your yogurt in the evening, in the morning when you wake up it will be done. So consider that fermentation needs about 6-10 hours. Once ready, immediately pour it into the jars, close them well and put them in the fridge. For the deadline, adjust with that shown on the milk cardboard, which is the most easily perishable ingredient.
How long does homemade yogurt last and how to keep it
The homemade yogurt, if well closed and kept in the refrigerator, is preserved for about 5-7 days. It is important to always use clean utensils and do not contaminate yogurt with dirty or humid spoons. For optimal conservation, you can also sterilize the jars in boiling water before filling them.
The garnish
Now you can indulge yourself and combine your yogurt many pieces of greedy fruit or sauces, also trying varieties and combinations that are normally not found in yogurt on the market.
For example, grapes, orange, kiwi, melon, watermelon, or you can add cinnamon, ginger, cocoa, caramel, nutella, cereals or biscuits and everything you’ve always wanted to combine with yogurt.
And as always good appetite!
Council for anti -coach: how to reuse the serum
During the preparation he could separate a little serum from the yogurt: don’t throw it up! It is rich in ferments and proteins. You can use it for:
