Thank’s to this lovely italian blog called Fotogrammi di zucchero I was finally able to make DELICIOUS yogurt at home, without any equipment other than a pot and a container. Don’t you think that’s awesome? I do! 🙂
Ok so here is what you need to do:
Take 3 TABLESPOONS of GREEK YOGURT at room temperature and put them in an air tight container of over a liter of capacity. The fresher the yogurt, the more milk enzymes it will contain.
Boil 1 LITER of FULL FAT MILK and then let it cool to room temperature – if you have a thermometer, make sure it’s below 38 degrees Celsius, if you don’t have thermometer, just let it cool down completely.
Once the milk is cold, turn your oven on at the lowest temperature, generally around 50 degrees Celsius, just for a few minutes, then turn it off and leave only the light on.
Take a few tablespoons of the milk, and mix them with the yogurt, just to make it more liquid and smooth. Then, add the rest of the milk and this time don’t mix; just close the airtight container and place it in the oven (with the light on). Now, forget about it over night, or for 10/12 hours (ok, let’s say I slept a lot that night!). Congratulations, you have just made a great yogurt!
Let it just set in the fridge and then enjoy it! It is not very acidic and it’s probably the first time that I actually enjoyed yogurt on its own. It’s SO not acidic, that I ate it with kiwis and loved it!
In the original post, An describes it as a “greek style” yogurt, while mine came out more like a regular yogurt, but that has to do with the fat content of the milk, which apparently here in Sweden is less fatty than in Italy. Either way, I really loved it….
Just remember to save 3 tablespoons of it for the next one you will make!
Fare lo yogurt in casa senza solo con una pentola e un contenitore a chiusura ermetica…si può!
Grazie a Fotogrammi di zucchero ce l’ho fatta anche io!
Il post di An è veramente chiarissimo, e le sue foto come sempre bellissime, quindi vi lascio in ottime mani consigliandovi di leggerlo direttamente sul suo blog!
L’ unica considerazione che vorrei fare è che la consistenza finale dello yogurt dipenderà dalla percentuale di grassi contenuti nel latte che avete deciso di usare! Io ho ottenuto uno yogurt cremoso e non molto denso (ma altrettanto buono! ) perchè qui in Svezia il latte intero ha il 3% di materia grassa mentre in Italia ne ha un minimo del 3,5%.
Provatelo è delizioso!