Home made white yogurt
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Energy 267 kJ (64 kcal) 3 %
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Sugar 0.29 g 0 %
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Fats 3.59 g 5 %
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Saturates 0.12 g 1 %
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Sodium 0.006 g 0 %
% recommended daily amount for adults (Everything about GDA)
Yogurt is very easy to make. In addition,it will be much cheaper than the store-bought.
Ingredients
milk | whole | 1000 ml | 635,3 kcal |
white yogurt | 3 tbsp {text:"The better quality you choose, the better will be the resulting yogurt. Therefore, choose it carefully."} |
60 g | 41,4 kcal |
Directions
- Home made white yogurt will start by pouring the milk into a saucepan.
- Insert a thermometer and while stirring heat to 80°C, thereby all bacteria will be destroyed.
- Let the milk cool to 40°C, remove the thermometer and add 3 tbsp of yogurt.
- Stir well and pour into glasses - about 1 cm below the upper edge.
- Put the lids on but do not tighten yet.
- Put them in a yoghurt maker, or other container that will keep the temperature of 40°C. Someone also uses an electric oven.
- After 12 hours yogurt is ready. Tighten the lids and chill in the fridge.
- Yogurt lasts just as long as the bought ones.
- At its consumption do not forget to leave a little to produce additional yogurt.
Other video recipes for appetizers can be found HERE.
- pour the whole milk into a saucepan...
- insert a thermometer...
- and while stirring heat to 80°C...
- when the temperature reach 80°C turn it off...
- let the milk cool to 40°C...
- remove the thermometer...
- add 3 tbsp of yogurt...
- stir well...
- pour into glasses...
- about 1 cm below the upper edge...
- put the lids on but do not tighten yet...
- put them in container that will keep the temperature of 39 - 41°C...
- after 12 hours take them out, tighten the lids and put them in the fridge...
- can be served after chilling...
- as you like it...
All items must be sterilized - rinsed in hot water of at least 80°C. Although it is not true sterilization, but just for this purpose is enough. This is not just for jars and a lids, but also all other gadgets that come into contact while making yogurt.
Nutrient culture - a yogurt that we use is a key ingredient. Therefore, choose it very carefully.
As a yogurt maker may serve any space which keeps temperature in the range of 39 to 41°C. Some chefs and cooks use for this purpose an electric oven.
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