Description
A simple and traditional method for making creamy homemade yogurt using just milk and live cultures, resulting in a rich and probiotic-packed dairy staple.
Ingrédients
Scale
- 1 liter whole milk
- 2 tbsp plain yogurt (with live cultures)
Instructions
- Heat milk to 82°C.
- Cool milk to 43°C.
- Mix a portion of warm milk with yogurt starter.
- Stir mixture back into the pot.
- Keep warm for 8–12 hours.
- Refrigerate for at least 4 hours before serving.
Notes
Maintaining a stable warm temperature during incubation is key for thick and creamy yogurt.
- Temps de préparation: 10 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Dairy
- Méthode: Fermentation
- Cuisine: Traditional
Nutrition
- Portion: 1/2 cup
- Calories: 80
- Sucre: 6g
- Sodium: 60mg
- Graisse: 4g
- Graisse saturée: 2.5g
- Graisses insaturées: 1g
- Gras trans: 0g
- Glucides: 6g
- Fibres: 0g
- Protéine: 5g
- Cholestérol: 15mg