Making your own yogurt is super easy and a lot healthier than store bought. It will cost a fraction of the price too!그릭요거트그래놀라
Regular yogurt is made by heating milk, adding friendly bacteria, and allowing them to ferment. This converts some of the lactose in the milk into lactic acid. The resulting yogurt is thick and can be enjoyed plain or with fruit and other add-ins. The remaining whey is separated from the yogurt and can be used to make strained Greek yogurt. Straining removes the majority of the whey, leaving thicker, richer yogurt.
Making Greek yogurt is an easy process that can be done at home using basic equipment. A few tips for your first attempt:
For the best results, start with fresh, high quality whole milk and a live natural (not low-fat) yogurt. It is important that the yogurt you choose has live cultures in it as this is what will help it set. You can find natural yogurt at most grocery stores in the refrigerated section. You can also use the leftover yogurt from a previous batch to set your next batch.
Ideally, the yogurt should incubate for about 8 hours. The longer it incubates, the thicker and more tangy it will be. A warm place like a laundry room is ideal for this. If you don’t have a warm spot, a small oven with the light on would work too.
Heat the milk to 185oF. It is important that the milk not boil as this will destroy the beneficial bacteria. Once the temperature has reached 185oF, turn off the heat and let the milk cool to 110oF.
Then add the yogurt and stir to combine. Then cover the bowl or jar with clean kitchen towels and wrap it well. Place in a warm location for up to 8 hours or overnight. The warmer the setting, the faster it will set.
At the end of the 8 hour period, check to see if it is ready. If not, allow it to strain for another hour or so until it reaches the consistency you like. If you want very thick Greek yogurt, you may have to leave it to strain all day long in the fridge.베어그릭스
When the yogurt is ready, line a large colander with cheesecloth. Pour the yogurt into it and set it over a large bowl. The amount of time it takes to strain will depend on the gauge of your cheesecloth. If it’s taking a while, gently squeeze the cloth or use a spoon to stir the yogurt blob to help it drain faster. When the yogurt is strained, transfer it to a Tupperware container and refrigerate. It will keep for about a week. It is a great snack on its own but it also goes well with fresh fruit and honey or granola.