The most important difference between homemade yogurt and store-bought yogurt is that no additives are used in its preparation. It is especially delicious when made with raw village milk. Here are 2 different yogurt fermentation methods with tips...
CLASSIC YOGURT FERMENTATION
Ingredients
3 kg milk
2 tablespoons of homemade yogurt (for starter)
Pot, glass bowl, or earthenware pot
A large tablecloth or kitchen cloth
Instructions
First, put the milk in a pot and boil it over medium heat. Stir occasionally to release the air. Boiling it on low heat for 5-10 minutes is sufficient. Turn off the stove and wait for it to cool. When the temperature of the milk reaches a level your little finger can withstand, add two tablespoons of yogurt and mix it into the milk with the help of a wooden spoon. Close the lid of the pot. Wrap it in a tablecloth and let it sit at room temperature for about 8-10 hours. Then, put the fermented yogurt in the refrigerator and serve whenever you wish.
OVEN YOGURT FERMENTATION
If you want to make firm, set yogurt, you can try the oven method. If your oven has a yogurt setting, you are very lucky. If not, it is enough to heat the oven at 100 degrees for 5 minutes. The preparation is the same as the classic recipe: boil 3 liters of milk while aerating it, then let it cool. Once it is lukewarm, add two tablespoons of yogurt to the milk. Then, place the milk in an open container in the oven that has been heated to 100 degrees for 5 minutes and close the oven door. After waiting for 5-6 hours, you will have firm, set yogurt.
News Source: 12punto
