This time I tried a sweet yogurt.
Ingredients:
- 1l raw cow milk (direclty from the farm)
- 3 tablespoon honey
- 3 tablespoons of powder milk (optional, only to give more consistency)
- 100g bio yogurt (might be from a previous home production)
Directions:
- Boil the milk and let it cool until 45ºC. Boiling the milk is not mandatory, but I noticed that this makes the yogurt more creamy.
- Add honey and powder milk and stir until disolved.
- Add yogurt and stir until homogenized.
- Pour the milk in jars.
- Cover the jars with plastic foil and secure them with rubber band. If you have jars with lids, you can skip this step.
- Put the jars into a cast iron pot.
- Pour warm water between jars in the pot, reaching maximum the level of the yogurt in jars.
- Cover the cast iron pot with its lid and put it in the oven at the lowest temperature (50ºC) for 3-4 hours.
- After this, let the oven closed and do not take the pot or the jars out for another 4-5 hours. Better to let them over night. If you use a yogurt machine you need to keep them at warm for 10-12 hours. Without a machine, the cast iron pot does a perfect work as well.
- When totally cooled. take out the jars from the pot and put them in the fridge. It can be kept in the fridge for 2-3 weeks ... if there is something left ...
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