Homemade Yogurt
4 servings
30 minutes
Homemade yogurt is the embodiment of naturalness and simplicity, offering the pleasure of a gentle, slightly tangy taste with a creamy texture. This recipe dates back to ancient times when people discovered the wonderful properties of milk fermentation. Yogurt is widely used as a standalone dish, an addition to fruits, honey or muesli, and as a base for sauces and desserts. It is made from milk and natural yogurt through gentle heating and fermentation in warmth, followed by maturation in coolness to allow all flavor nuances to unfold. It’s not just a product — it’s a health care choice since homemade yogurt is rich in probiotics that strengthen immunity and support digestion. There are no preservatives or artificial additives; just pure nature and love for real food.
1
Pour the milk into a pot and heat until bubbles form (do not boil!).
- Milk: 1 l
2
Pour the milk into a larger container and cool it to 45 degrees.
- Milk: 1 l
3
Transfer the yogurt to a second container and add some cooled milk. Mix well.
- Natural yoghurt: 1 tablespoon
- Milk: 1 l
4
In three stages, add yogurt from the second container to the first, mixing thoroughly each time.
- Natural yoghurt: 1 tablespoon
5
Cover the container and place it in a warm place for 4-6 hours (it can be in the oven at a low temperature).
- Natural yoghurt: 1 tablespoon
- Milk: 1 l
6
Place the container in the refrigerator for 8 hours.