Ingredients
1 liter whole milk π₯
2 tbsp plain yogurt (with live cultures) πΆ
2 tbsp powdered milk (optional for extra creaminess) π₯
Instructions
1️⃣ Heat the milk: In a saucepan, warm the milk over medium heat until it reaches 180°F (82°C). Stir occasionally. π‘️π₯
2️⃣ Cool the milk: Remove from heat and let it cool to 110°F (43°C). π§
3️⃣ Mix starter yogurt: In a small bowl, mix the yogurt and powdered milk (if using). Add some cooled milk and whisk. π₯✨
4️⃣ Combine & ferment: Pour the yogurt mixture into the warm milk, mix well, and transfer to jars. Cover with lids or cloth. πΊπ
5️⃣ Incubate: Keep in a warm place (like an oven with the light on or a yogurt maker) for 6-8 hours. The longer, the tangier! ⏳π―️
6️⃣ Chill & enjoy: Refrigerate for at least 4 hours before eating. Serve with honey, fruits, or nuts! π―ππ₯
Would you like a sugar-free version or a flavored yogurt recipe? π
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