yogurt recipe

I spent almost my entire day searching the internet about home made cheese, yogurt and kefir.  Here is the simplest recipe I found.  No special equipment is required.

You will need: three cups of organic milk, half a jar of natural yogurt with probiotics, two medium jars and a saucepan, two cotton towels, and an oven that has a light.

1.  Sterilize the jars pouring hot boiling water into them.  Drain after a couple of minutes and let them air dry.

2.  Pour the milk in a saucepan.  Heat it to the boiling point, don't let it boil.  Turn the heat down and let it simmer for 20 minutes. 

3.  Cool the milk for about 20-30 minutes.  Check by dipping your finger into the milk and count to seven.  If it doesn't burn you then it is ready for the yogurt mixture. 

4.  In the yogurt jar pour some of the warm milk and mix.  Add the mixture to the milk and stir well.  

5.  Make sure your jars are dry.  Pour the milk into them.  Swaddle the jars with the cotton towels and place them into the oven with the light on from six to eight hours.  

6.  Transfer them to the refridgerator for at least three hours.  If you like a thicker texture, you could drain the yogurt using a cheese cloth.  Mine didn't need to be drained.  I will the next time, because I want to use the liquid to make "cozonac" for Christmas.

I used a jar vanilla yogurt which gave my home made yogurt a nice vanilla flavor.

Links I used to learn how to make the yogurt:

http://g2food.blogspot.co.uk/2013/05/diy-yogurt.html

http://www.davidlebovitz.com/2013/05/homemade-yogurt-recipe/

# De obicei nu traduc postarile mele in Romana pentru ca imi vine mai greu sa explic si sa traduc din Engleza in Romana.  

Aceasta postare insa o voi scrie si in Romana pentru ca iaurtul in Moldova e scump de cumparat dar foarte usor de facut acasa.  Voi explica in special pentru sora mea pas cu pas cum sa faca acest iaurt. Poate o motivez cumva.

Asadar va va trebui undeva 1l de lapte natural de vaca, o jumatate de iaurt cu bifidobacterii, o cratita, 2 borcane mici, 2 prosoape, 2 elasticuri si un cuptor cu lumina. 

1.  Sterilizeaza borcanele turnind in ele apa fiarta.  Lasa apa in ele pe citeva minute.  Varsa apa si lasa-le sa se usuce. 

2.  Pune laptele in cratita la foc mediu.  Adu laptele pina la momentul fierberii dar nu-l lasa sa fiarba.   

Scade temperatura si lasa laptele sa steie la foc mic timp de 20 minute.  Fii atenta la el, amesteca-l din cind in cind.

3.  Stinge focul, lasind laptele sa se racoreasca undeva vreo 20-30 minute.  Verifica temperatura bagind un deget in lapte.  Numara pina la 7, daca nu-ti arde degetul atunci laptele e gata pentru iaurt.

4.  In jumatatea de iaurt adauga niste lapte cald, undeva 2 linguri.  Amesteca bine iaurtul apoi incorporeaza-l in lapte amestecind bine.  

5.  Trage atentia la borcane sa fie uscate.  Toarna laptele in borcane si inveleste-le cu un prosop.  Cu lumina aprinsa in rola lasa borcanele timp de 6, 8 ore pentru ca iaurtul sa se prinda.  

6.  Transfera borcanele la frigider si lasa-le timp de 3 ore sau mai mult.  Cum doriti. 
     Ar trebui sa aveti un iaurt foarte delicios.

Eu am folosit un iaurt de vanilie, ce a dat o aroma placuta intregului iaurt.

Daca vreti sa fie un iaurt mai dens atunci puteti sa-l strecurati in material special folosit la facut brinza.

Sper sa incercati receta si sa vi se primeasca din prima incercare!







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