Two-Ingredient Yogurt Starter
This is homemade yogurt made with only two ingredients and no starch. Fresh milk is boiled in a pot on the stove for five minutes, then stirred as it cools to 45–48°C. It is then thoroughly mixed with yogurt in a bowl, poured into containers, and left in a switched-off oven for six hours. Afterward, it is covered and chilled in the refrigerator until the next day. The chef emphasized the importance of using good-quality yogurt as the starter and stirring to prevent a skin from forming and the milk from separating.
A simple homemade yogurt preparation made with only two ingredients and no starch.
Like making plain yogurt at home.
Ingredients
- fresh milk
- yogurt
Instructions
- Place the fresh milk in a pot on the stove.
- Bring the milk to a boil in the pot on the stove for five minutes.
- Stir the milk in the pot as it cools so that a skin does not form on the surface and so that its temperature drops quickly.
- Leave the milk in the pot until it is warm, at approximately 45 to 48°C.
- The milk temperature in the pot can be tested with a finger: the heat should be tolerable for five to six seconds before removing the finger.
- Place the yogurt in a bowl.
- Gradually add the warm milk from the pot to the bowl of yogurt while stirring.
- Stir the milk-and-yogurt mixture in the bowl well until completely combined.
- Pour the yogurt mixture into the designated containers or culturing bowls.
- Place the yogurt containers in a switched-off oven for six hours, leaving the lid open.
- Remove the yogurt containers from the oven, then cover them.
- Place the yogurt containers in the refrigerator until the next day, until fully chilled.