I understand that officially the difference between various yogurts-kefir from the store is the presence of certain lactic bacteria, but at my home in the country there are only two - Kefir (plain sour milk for 2 days at room temperature) and a kind of yogurt quick and tasty made by my mother, the recipe of which I give below. I don't know what bacteria they contain, only you can do them easily and without much hassle.
From the beginning I tell you that I made everything with ingredients directly from the source (cow) and I don't know how it comes out with store-bought milk and sour cream, but if you try, tell me in the comments, possibly with pictures.
The yogurt made this way comes out tasty, creamy and I really recommend you try it.
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Boil the milk and leave it to cool for 2-3 hours - it must be warm, not hot or very cold.
Then add the sour cream.
Mix well with a spoon or whisk, to even out the composition.
Pour the milk into a jar, cup or carafe and leave for 6-8 hours at room temperature to set.
After this time you notice that the milk is firmer in consistency, so it is ready.
Mix it with a spoon to even out the composition.
Closer here, see how it turns out. As soon as it has set well, mix it and put it in the fridge, so that it doesn't overcook too much.
It has a finer and creamier consistency than plain sour milk - but it doesn't stay as firm as commercial yogurt.
You can eat it with a teaspoon or a simple drink. We mixed it with honey and fruit - it was bestial!
By the way, for those who make yogurt or want to make yogurt, you have a very useful discussion on the forum.
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