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Craving for sudden yogurt? Not everyone has it in the house a yoghurt maker by default and, above all, you may not want to buy it and learn how to use it. I advise you to do it, because it is worth it, but let's not take it as an obligation because it is possible make yogurt at home even without any particular device. Just know how to get around and follow the advice of those who make yogurt frequently. Time after time you learn many interesting tricks. In the case of yogurt, the idea that one learns wrong is true.
Making yogurt at home: advantages
Before we roll up our sleeves and prepare ingredients and equipment, let's see the advantages of self-production some yogurt. First of all those from the point of view of health. By taking care of the preparation, from the raw material to the finished product, we are totally capable of know the quality of the ingredients and how they are treated. There is no need to trace anything.
A homemade yogurt on average is more genuine and has less preservatives. But not only that: it also costs less and we can make it according to our wishes, more or less sweet, more or less dense, with the tastes we want, even if bizarre.
How to make yogurt at home without a yogurt maker
There are many recipes that start from scratch, or rather from single raw materials. I consider them to be experts. If we are a beginner, my advice is to start prepare a yogurt from a jar of natural yogurt unsweetened and organic. Let's also get six empty glass jars with covers, a liter of milk and a saucepan with a spoon to mix.
We take our "starting" yogurt and milk and let them reach room temperature so that they can be processed. In the meantime we can prepare the vasetti by washing and sterilizing them, lids included.
We take the milk and put it in the saucepan to bring it to a boil, then we wait about ten minutes for it to boil, with the heat off, removing with a skimmer any film on the surface. When the milk has a temperature below 40 ° then we can pour the yogurt inside and mix well.
Once a homogeneous mixture is obtained, we can use it to fill the jars, not to the brim but leaving an inch from the edge. To store the jars and make the yoghurt form, let's wrap them in a sweater and put them in a warm place. A heated heater or a lukewarm oven, a thermal bag of frozen foods or next to the refrigerator is fine. The important thing is that these jars can lie undisturbed for at least six hours in a protected place. Then the yogurt is ready and should be placed in the refrigerator where it can be kept for about a week in the refrigerator.
How to make yogurt at home: flavor
It is an urban legend that homemade yogurt is more acidic than what we find on supermarket shelves. To me it is not true at all, in fact sometimes I get it almost sweeter. It all depends on the temperatures that occur during preparation but to avoid the acid aftertaste we can combine yogurt with warm milk.
Those who want a yogurt other than that natural white he can customize the base obtained as he prefers. With honey, for example, and with cane sugar, if you like sweets, but also with fresh fruit, dried fruit or cereals.
How to make yogurt at home: benefits
From a nutritional point of view, the benefits are linked to the evident difference relating to quantity of sugars present. Just compare our yogurt, with fruit, with the one bought, with fruit. Rich in calcium and lactic ferments, yogurt in general is a highly recommended food for children and home-made food is even healthier for them. IS' even lighter than milk the same because in part 'digested' by lactic ferments and is good for children for the formation of bones, teeth and intestinal regularity.
How to make yogurt at home: tips
If we are at the first experience we are most likely prey to all kinds of doubts also relating to the subjects prime to use and jars.
Got the natural and organic yogurt to start, the milk must be fresh and just milked, ideally, but it's not that trivial to get it. It is the best because it is richer than what we can buy in the store, not having undergone the same manufacturing processes.
As for the jars, we try to avoid the plastic ones without caps, the most common, because they are not particularly practical and hygienic. We aim to procure some glass, with metal cap. So they have some brands of yogurt, just look carefully at the supermarket to identify them, buy them and then reuse them. If possible, choose them transparent to see when the yogurt becomes a little thicker in the refrigerator.
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