I show you how to make home made yoghurt with 2 ingredients, no special equipment and it will take just 3 steps.
This description offers a little more advice than you will see in the video.

Ingredients:
1. milk: whole milk, 1%, 2% or skim milk, you can even use goat milk. You can also use unpasteurized, raw milk (I used to think you had to use raw milk)
2. yoghurt culture: you just need a small amount, any fat % will do, but it needs to be unflavored, plain yoghurt. Once you make your first batch, you can use that and keep going with your own yoghurt culture.

Things you need:
- large pot
- spatula, ladle
- glass jars
- thermometer (optional)
- cheese cloth (optional)

Steps:
1. heat the milk in a large pot to 180 F degrees. If you don't have a thermometer, it is basically right before it boils
You can stir milk lightly, but it will probably burn on the bottom a little and stick to the pot. The only way to avoid this is buy buying a special pot that distributes the heat evenly, or put water in a large pot, place a smaller pot in it and pour the milk into that.
When you stir the milk, DO NOT scrape the bottom ! It is too late for that and you will just have black burnt chunks floating in the milk. Just let t be, when you later wash the pot, this will all come up easily.
Cool the milk to 110 F degrees. If no thermometer, it's hot but still bearable hot. Remember, a jacuzzi is 104 F degrees, so 110 is still ok to touch.

2. Scoop the yoghurt (culture) in it.
You have 2 options:
- pour the milk in the glass jars and then add 1-2 tablespoons yoghurt, gently mix it
- keep it in the pot (later you can transfer it to jars, or strain through cheesecloth first and then transfer) For 1 gallon milk you probably want to add 6-8 table spoons. Gently stir it, don't get too violent with it, these are live cultures, you don't want to kill them.

3. Keep the milk in a warm environment for 4-8 hours, maybe overnight
If you're in a warm climate, or it's between spring an fall (above 70 F) set the milk outside, but avoid direct sun where the sun can cook it.
If it's winter or you live in a cold climate you can set it near a heater, or wood burning stove like I did.
You can try to oven but I don't recommend it.
You can place small jars in a crockpot in water and heat it where the water will keep it all warm consistently for the required time. You could technically pour the milk into the crockpot and add the yoghurt culture, but make sure you don't burn it.

First the yoghurt will get thick and then whey will separate. This is a watery, clear, slightly yellow, sour liquid that is very high in protein. Don't throw it out, people pay good money for whey protein powder and shakes. Poor off the liquid from the jars, or from the pot and scoop the yoghurt in the jars. DON'T SCRAPE the bottom.

This yoghurt will be a little runnier than what you buy at the store and a little chunky. When you serve it, you can place it in the blender and it will be creamy.
You can strain it through cheesecloth to make it thicker, if you go too far with it, you can always add water.

To strain, put the yoghurt in cheesecloth and hang it in a way that the bottom doesn't touch anything. A couple of hours are probably enough.
Then you spoon it into the glass jars and put in the refrigerator.

What to do with the whey?
You can drink it (you probably want to sweeten in), put it in smoothies, bake with it, etc.

How to make Lebna?
Lebna is a popular drink in the Middle East and Turkey, it's basically a salty yoghurt drink. It's probably an acquired taste but I loved it since the first time.
To make it you mix 1:1 yoghurt and water, but if you use the yoghurt mix left over from the cheesecloth, you don't need to add much water. Add salt and mint extract (optional)

When you serve the yoghurt, you can put it i n the blender, add sweetener, strawberries or whatever fruit you want to blend and it will be a creamy, wonderful, fluffy substance. You an also blend it and then add the fruit. You can add chia seeds, flax seeds, bee pollen, honey, etc

A tip: the yoghurt will taste good even if you make it with skim milk, but the more fat the milk has, the better it will taste and more creamy it will be. Also the less whey will separate.

You are supposed to eat it within 3 weeks but min lasted much longer in the fridge.
Don't forget to save a small jar for the next time, that way you can keep going with the culture.

Thank you for watching, I hope i included everything.


Music from:

As you continué
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/dan-barracuda/as...
License code: USRCDSGMEZF6LCIN


#homemadeyogurt
#homemadefood
#wholefoods