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Preparing homemade natural yogurt is not as difficult as it seems. Try making it yourself in the comfort of your home. We are convinced that the one made according to our recipe will appeal to everyone. Natural yogurt is an excellent source of calcium and vitamins necessary for the proper functioning of muscles and the immune and nervous systems. Prepared at home, it contains no sugar or artificial additives. It is worth considering adding it to your daily diet.
Recipe for Homemade Natural Yogurt
Preparation:
- Heat the milk to 43-44°C. Dissolve 0.2 g of yogurt cultures in a small amount of milk at the same temperature and wait 20 minutes to allow the bacteria to activate.
- Then add them to the remaining milk. Maintain the milk temperature at 43-44°C. Gently mix everything.
- Fill clean jars scalded with boiling water to 1/3 of their capacity and seal tightly. Leave the containers with the inoculated milk in a warm place, e.g., near a radiator, for a dozen hours or so (preferably overnight).
- After this time, transfer the yogurt to the refrigerator and store it there until consumption (for a maximum of 3-5 days).
Using a yogurt maker:
- If you are using a yogurt maker, place the containers inside, set the device to 45°C, and leave to incubate for 6-8 hours (if the yogurt is still liquid, extend the incubation time). After that, turn off the device.
Note:
- The optimal pH of the milk for proper activity of yogurt cultures is in the range of 6-7
- The longer the incubation time, the more intense the yogurt's flavor
- Add-ins such as nuts, fruit, jam, muesli, etc., should be added to the finished yogurt just before serving
- If you use unpasteurized milk, first bring it to a boil, cool to 43-44°C, and then proceed according to the instructions
Enjoy! ...because homemade is better!
