Homemade yogurt is indispensable for those looking for an additive-free taste. So how is yogurt made? What are the subtleties of making homemade yogurt? In this content, we answer the questions and take a closer look at the stages of making yogurt at home.
Ingredients for Homemade Yogurt
- 1 liter milk
- 1 tablespoon of yoghurt yeast
- An adequately sized steel pot
Make sure that the milk you are preparing the yogurt with is not pasteurized. Yogurt that you will make using raw milk contains beneficial bacteria as it is not processed.
Likewise, it is important that your yoghurt yeast is organic. You can find both milk and yeast in various shops that sell raw milk on a daily basis.
How is Yogurt Made?
- Take the milk in a saucepan and start boiling over medium heat.
- Stir with a wooden spoon when bubbles begin to form on the milk.
- Set your stove to low heat and continue mixing for 7-8 minutes.
- Let the milk you take from the stove rest for a while. When you dip your little finger in milk, the non-scorching temperature is the most suitable stage for the fermentation process.
- Take your yeast in a bowl, add 4 spoons of the milk you have cooked and mix
- Add the mixture you have obtained to your milk in the pot and mix it 5-6 times.
- Wrap a cover around the pot that you closed the lid on.
- Let it rest for about 6-7 hours
- Then leave it in the refrigerator for 1 day with the lid of the pot open.
Preferred by Those Who Want to Make Yogurt in a Shorter Time: Fermentation in the Oven
You can quickly prepare a delicious homemade yogurt by keeping the fermented milk in the oven. This method, where you can also use heat-resistant glass jars and bowls, is very practical.
- Bring the oven temperature to 50 degrees and run for about 5-6 minutes.
- Pour the fermented milk into the cups in equal amounts and place them in the oven with the lids open.
- Close the oven door and leave for 4 hours
- Then close the lids of the containers you take from the oven and put them in the refrigerator.
- Let it rest in the refrigerator for about 1-2 hours.
Before closing the lids of the containers, you can prevent the yoghurt from watering by placing a clean cloth in between.
How to Make a Smooth Yoghurt? What are the Subtleties?
The choice of milk also affects the consistency of yogurt you desire. Yogurt fermented with buffalo milk will have a thicker consistency. If you use cow’s milk, your yogurt is likely to be more watery. If you are bothered by the smell of buffalo milk, you can mix it with an equal amount of cow’s milk.
To prevent your yogurt from souring, open the lid of the pot immediately after the fermentation process. The closed yoghurt continues to ferment.
Plastic products and glass jars do not maintain the temperature of the milk. You can ensure better fermentation of milk by using containers such as steel, enamel and earthenware casseroles.
The ideal fermentation temperature of yogurt is known as 42 to 45 degrees. If you don’t have a thermometer, you can check the temperature by holding your pinky finger in the milk for 7 seconds.
If you want to make yoghurt in summer, wrap your pot with a thin cloth after fermentation. In the winter, cover them well with a thick and warm blanket.
You can serve your homemade yoghurt as a snack or alongside main meals. If you wish, you can decorate with various fruits and meet your sweet needs in a healthy way.
The choice is yours, bon appetit!