Homemade Yogurt Fermentation
A basic method for turning milk and a little yogurt into fresh yogurt.
A basic method for turning milk and yogurt into more yogurt.
This is a starter process rather than a finished dish. Clean tools and steady warmth are usually the most important parts.
Ingredients
- 2.5 kilos and a half Milk
- 2.5 tablespoons and a half Yogurt
Instructions
- In a pot over the heat, bring the milk close to a boil to sterilize it.
- In the same pot, leave the milk to cool to a temperature of about 40 to 42°C.
- In a bowl, prepare the yogurt to be used as the starter; it is preferable for it to be fresh and not very sour.
- In the pot, test the milk temperature by placing in your little finger for ten seconds; if you can tolerate the heat, it is ready for culturing.
- In the pot, add the yogurt to the relatively cooled milk, then stir very lightly from the bottom only.
- In the pot, cover the mixture tightly and leave it in a warm place for 7 or 8 hours.
- After fermentation, place the pot in the refrigerator for 3 or 4 hours.
- In the refrigerator or after removing it, serve the resulting yogurt once it has set and reached a consistency close to ashta.