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It’s really easy to make raw milk yoghurt at home, which is so much healthier than most store-bought options. They are full of sugars, stabilizers and other unnecessary ingredients. You need remember to eat yoghurt regularly. Try make a big batch to have seven servings of yoghurt for breakfast for the entire week. You can control that yourself what you eat. It’s just an important part of the way how we eat. When you prepare a meal yourself, everything tastes better.

Yoghurt step by step

Yoghurt is made with two ingredients: milk and starter. The milk is really important. Choose the right type is going to give you the most flavor and the yoghurt will be much thicker. Also more flavorful. We recommend use an organic whole milk. Pour of out a half gallon of milk. That’s a very manageable amount.

You’re bringing the milk to a boil doing that over medium heat higher. Heating makes the process much faster. But be careful and wait for the milk to boil and stay nearby though.

Once it does come to boil, milk rise up in the pan really quickly. You need to be able to take it off the stove right away. If you do not observe the kitchen, you can burn the bottom of the pan. That makes the milk taste bad and probably you will throw yoghurt to the rubbish bag.

Another main ingredient     

While your milk is coming to boil, it's time to mention a few words about the other key ingredient, which is the starter culture. Sometimes it’s just an yoghurt from the previous batch that you’ve made. When your adventure with doing yoghurt is just started, you can buy a pack of starter in the special store. You will need only a couple of tablespoon for the half gallon or two liters, so don’t buy a big stock.

Milk is rising in circa 90 Celsius degrees, but temperature has to come down to about 40 degrees. Just let it sit here and cool down. When you are in a hurry, a good method is to use ice cubes. Place a pot on them and wait. Check again the milk and see what temperature it is. You need precisely 44°C. Take it out of the ice bath. Now you can put the starter inside.          

Stirring and… eating

The starter needs to be room temperature and to be thinned out a little bit with some of the milk. Stir it very gently. Now it’s time to incubate the yoghurt. You will put the lid on and put in into the oven. Turn it on only for a moment. Heat up just a little to about 37°C. You don’t want a bake the yoghurt, right?

Wait in 8 to 12 hours. Use heather tray to maintain temperature of yoghurt. You can check it at that time and jiggle the pan just a little bit. You’ll see that it’s taking on the form of yoghurt. Leave it there for a day or longer so it will further set. When you strain that off, it thickens into a beautiful spread, sometimes called yoghurt cheese. Lay on strainer with a clean paper towel. Some of the yoghurt will it drain down.

Tuck small piece of paper towel over the top and that will absorb whey as well. Leave this on the counter at room temperature. That just will encourage your appetite and strengthen the flavor. How long you should wait? It depends on how much yoghurt do you have. When it’s done put in an airtight container in the refrigerator. Keep there yoghurt for a couple of week. What you see after this period? Smooth, tasty yoghurt look almost like ice cream. Add some fruit and muesli. It’s ready to be served.

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