In the Westernized world, one can easily get used to simply getting everything from the nearest grocery store, hyper- or supermarket. There are several foods that can be prepared at home, resulting not only in saving some money for other needs but also in a healthier, fuller lifestyle at the end. One of these preparations is yogurt. Here are the instructions on how to make raw milk yogurt at home.
Preparing yogurt may sound strange, however it does not need any specific skills nor any ingredients which would be difficult or expensive to buy. The key ingredients which you will need for making a real home made yogurt is milk and a small portion of starter.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
From here on, the small portion of starter will start to turn the milk into the desired substance. The reason for this is that it is the friendliest temperature for the living flora in the starter to start reproducing lactic acid. However, the whole amount needs to be kept warm for a time span of four to eight hours. The longer the time which is given, the thicker the end product will become.
This is how to make raw milk yogurt at home. It doesn't require any unique knowledge nor any special or unique ingredients. Simply leave a small portion of yogurt to work the raw milk until the whole eventually becomes a yogurt.
Preparing yogurt may sound strange, however it does not need any specific skills nor any ingredients which would be difficult or expensive to buy. The key ingredients which you will need for making a real home made yogurt is milk and a small portion of starter.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
From here on, the small portion of starter will start to turn the milk into the desired substance. The reason for this is that it is the friendliest temperature for the living flora in the starter to start reproducing lactic acid. However, the whole amount needs to be kept warm for a time span of four to eight hours. The longer the time which is given, the thicker the end product will become.
This is how to make raw milk yogurt at home. It doesn't require any unique knowledge nor any special or unique ingredients. Simply leave a small portion of yogurt to work the raw milk until the whole eventually becomes a yogurt.
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