Ingredients:
1. Milk 1 gallon
2. Plain yogurt 1 cup
Directions:
Pour milk into a big pot and bring to boil, try to watch and stir milk especially in the end of procedure, if you don't want to have to rub your stove surface every time you make yogurt!
Turn off the heat and let boiling stop.
Pour the hot milk in a glass or porcelain jar which has lid (you can use plastic jar but I prefer not to do this)
Let milk get cool a little I use my finger as a thermometer as my mom taught me.
Put your point finger inside the milk if it burn your finger still is too hot.
If you feel the warmness but your finger do not burn then milk is ready to work.
Beat the plain yogurt which is the starter a few minutes until it looks smooth.
Add yogurt to milk and stir for a couple of minutes.
Put the jar lid on and cover the jar with a piece of cloth (towel, blanket, etc)
Leave it over the night or for about 10 hours.
When yogurt is ready put it in refrigerator slowly until completely get cold.
Before it gets cold thoroughly don’t touch it or you will ruin it.
It needs to be in refrigerator also about 10 hours.
(If you have some water in yogurt surface after or before refrigerating remove it slowly without touching the yogurt and throw out).
Enjoy!
1. Milk 1 gallon
2. Plain yogurt 1 cup
Directions:
Pour milk into a big pot and bring to boil, try to watch and stir milk especially in the end of procedure, if you don't want to have to rub your stove surface every time you make yogurt!
Turn off the heat and let boiling stop.
Pour the hot milk in a glass or porcelain jar which has lid (you can use plastic jar but I prefer not to do this)
Let milk get cool a little I use my finger as a thermometer as my mom taught me.
Put your point finger inside the milk if it burn your finger still is too hot.
If you feel the warmness but your finger do not burn then milk is ready to work.
Beat the plain yogurt which is the starter a few minutes until it looks smooth.
Add yogurt to milk and stir for a couple of minutes.
Put the jar lid on and cover the jar with a piece of cloth (towel, blanket, etc)
Leave it over the night or for about 10 hours.
When yogurt is ready put it in refrigerator slowly until completely get cold.
Before it gets cold thoroughly don’t touch it or you will ruin it.
It needs to be in refrigerator also about 10 hours.
(If you have some water in yogurt surface after or before refrigerating remove it slowly without touching the yogurt and throw out).
Enjoy!
7 comments:
What type of milk? Right now I don't have much milk in hand. Will evaporated milk work too?
I have not tried evaporated milk!
but whole milk or reduced fat(2%)or low fat (1%) all work.
whole milk is prefer.
(I do not think you will have a good yogurt with skim milk)
I tried evaporated milk. It worked. Your recipe was very helpful. Thanks.
Nice:)
I should try that myself!!
Today I tried using my homemade yogurt to tenderize and marinate chicken. Will tell you how it turns out tomorrow! So fun! Thanks.
The yogurt was so good, I had it with mint and dill for tea. I tried making it again today. I did not keep the water hot enough during the first 4 hours of incubation. So I need to let it sit overnight today, wrapped in towels. Will see how it goes tomorrow. Hope it won't turn bad.
I've been practicing yogurt-making every week now. This recipe is certainly among the best I've read online. The folk method is so valuable precisely because of its commonsensical approach, which gives room for exploration. I've started leaving my yogurt at milder temperatures for longer times. This has produced increasingly more flavorful yogurt, with richer textures.
Thanks for the wonderful sharing of Persian culinary art.
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