Homemade Natural Fermented Yoghurt

This recipe was automatically translated from Romanian. View original here
Homemade Natural Fermented Yoghurt

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.

Ingredients

Milk
1 l
preferably country milk
Sour cream
3 tbsp
simple, fermented sour cream - or yogurt / kefir if you want it more dietetic

Step by step

1

Boil the milk and leave it to cool for 2-3 hours - it must be warm, not hot or very cold.

2

Then add the sour cream.

3

Mix well with a spoon or whisk, to even out the composition.

4

Pour the milk into a jar, cup or carafe and leave for 6-8 hours at room temperature to set.

5

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.

6

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.

7

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!

Good appetite!

By the way, for those who make yogurt or want to make yogurt, you have a very useful discussion on the forum.

Quantity: 1 l (2 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 120 min
Publish date:

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