Yogurt is a very complete and beneficial food, in Home cooking we have used it as an ingredient in various recipes, such as in the case of our Yogurt Sauce or our Yogurt Sponge, whose videos we share at the end of this entry. Making yogurt at home without yogurt is really simple and very economical. Here we show you the whole process, do not miss it!
To make yogurt at home we only need two ingredients; Yogurt, which will provide us with ferments to start the crop, and milk. Some of you may be wondering, “Is that it?” Yes, from a natural yogurt we can make liters and liters of homemade yogurt. “And do not we need yogurt?” Although this little device makes our task much easier, it really is not necessary.
Yogurt. I recommend that you buy a natural yogurt of good quality, preferably free of preservatives and flavorings. Be sure of what you buy by reading the nutrition information that is usually printed on the packaging. A good yogurt does not have to contain anything other than milk and ferments.
Milk. We can use various types of milk, both animal and vegetable. The best results are obtained with whole animal milk, since it presents a greater proportion of fat that gives rise to a final product of greater consistency.
To convert to 1 liter of milk we will need 100 grams of natural yogurt. We will also need glass jars, and, if possible, lids, although we can also take care of kitchen film or aluminum foil. We can even dispense with the pots and curd the yogurt in a large bowl or inside a thermos.
Just before it starts to boil, remove it from the heat and let the temperature drop by around 45ºC. In this sense it is interesting to have us with a kitchen thermometer, they are cheap and can help us with many tasks. If you do not have a thermometer, a way to know if the temperature is around 45-50 ° C is to insert the index finger into the milk and see if we can hold it in more than 10 seconds.
Pour the yogurt into a bowl.
When the milk has warmed, add a little to the bowl and dilute the yogurt.
Incorporate the rest of the milk and mix well so that the yogurt is evenly distributed.
If you have a thermos, pour the mixture of milk and yogurt inside. If not, you can leave it in the bowl or put it in glass jars with lid.
We wrap the containers with a towel and put them in the warmest place of the house where we let them rest for 12 hours.
After 12 hours, we have ready our yogurt. From that moment, we must keep it refrigerated.
How to keep warm
There are different alternatives that can allow us to maintain the adequate heat that the milk needs to set:
We can use to make yogurt one day in which we have to light the oven. After using it, we can take advantage of the residual heat to curdle our yogurts. Before placing the containers with the mixture of milk and yogurt we must make sure that the temperature of the oven has fallen below 50ºC.
Bathroom María. We can heat the mixture to the bath Mary in a container with lid. When the mixture reaches 45ºC, we extinguish the fire and leave the container in the pot for 8 or 10 hours.
It’s a great way to make yogurt. Before introducing the milk, we will put water to 50ºC inside to heat it. Then we discard and pour the mixture of milk and yogurt.
If you make yogurts in winter a radiator can be a great source of heat to accelerate the process.
Electric blanket. As in the case of the radiator, it can be very useful.
Notes and tips on how to make homemade yogurt without yogurt
If you want your yogurt to be even more consistent, you can dilute two tablespoons of milk powder in the mixture.
Although we recommend to start the process with natural yogurt, you can also use yogurt of different flavors. You will get a yogurt with a more diluted flavor.
You can also use soy milk. At home we do them habitually and come out very good, somewhat less consistent than the commercial, but equally rich. With the rest of vegetal milks does not obtain good result unless you use thickeners (agar agar or starches).
If you want to sweeten them it is best to do it at the time of consuming them, although you can also add sugar to the milk before adding the yeast. In the same way, we can also aromatize the milk by infusing it with cinnamon, vanilla, lemon rind, etc.
You can start another batch of yogurt making use of one of the previous round.
Once we have our homemade yogurt ready, we can use it to make multiple recipes, as is the case of the two elaborations that we leave below. If you want to see the written recipes you only have to click on the title that is underlined.
Pakoras with yogurt sauce
You can not miss this delicious recipe in which yogurt serves as accompanying sauce for pakoras. A very healthy and easy to make dish that you can make at home in a very short time. Try it and tell us!
This time the yogurt is used as a base for the preparation of the marinade in which the chicken thighs are macerated. If you like spice-rich food this is an elaboration you have to try. If you also accompany a few chips or a bit of baked vegetables you will get a plate of ten.
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