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How To Make Homemade Yogurt


Are you a major yogurt fan? Have you ever attempted to make homemade yogurt? Do you have the required skills to make homemade yogurt? Are you aware that homemade yogurt is high probiotic yogurt

These are all awesome questions to ask yourself before you get involved in the homemade yogurt preparing arena. After you have answered them and decided that homemade yogurt is for you therefore it is time to get started.

The best quality most healthy yogurt for you is homemade and for me personally I think that plain yogurt is the very best to make. You can include any ingredient you want in it, to make it a more healthy yogurt, and make something that taste fresh each time. With that being the case let's get started making yogurt.

You can make homemade yogurt with no more than milk and starter culture but, to be honest, it turns out watery. For thicker probiotic yogurt, you will need to add powdered milk and a bit of sweetener. The sweetener appears to help the culture grow faster.

Now, you will want something to hold the mix in as the culture is growing, a way to maintain a uniform temperature for the culture to develop, a thermometer of some kind to monitor the temperature with and without doubt, a starter culture. I use a plain mason jar to hold the ingredients in throughout fermentation; An ordinary heating pad for your back works well for keeping up a constant temperature; A plain dial thermometer to monitor the temperature with; And for starter culture I make use of plain organic yogurt bought from the neighborhood market. To sweeten the mix I put in local honey. That is the ingredients you must have to make homemade yogurt.

A quart at the time is the quantity I ordinarily make. It will last approximately two days before I make another quart. I get started by filling a quart mason jar to about one inch from the top with 2% milk. I afterward add one half cup of non-fat dry powdered milk. I pour this into a three quart pot, put it on the stove and turn the burner to medium heat. I normally do this part in the morning, after breakfast, while I am cleaning up so it is very easy to keep an eye on the pot.

Heat the milk to about 200 degrees. Take the milk from the stove, put it into the mason jay and place the jar in a cold water bath. Let it chill to barely under 120 degrees and put in one tablespoon of honey. Take the milk out of the water bath and put in one tablespoon of plain organic yogurt as the starter culture. At this point you can put a teaspoon of organic vanilla flavoring or some other flavor you like, if preferred. Put the mason jar lid on loosely, wrap it in the heating pad and put it in a container that will hold the heating pad in contact with the mason jar. I use a cardboard box.

Slide your thermometer in between the jar and heating pad. Turn the pad on hot enough to maintain a stable temperature of between ninety and one hundred and ten degrees. Let sit for eight to twelve hours. The more time it ferments the thicker the homemade yogurt is going to be. When the time is up place the jar in the refrigerator. It will be chilled and all set to mix with your favorite fruit by morning.

That is the way in which you make extremely good, healthy, high probiotic homemade yogurt. Enjoy.

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