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Making yogurt at home is healthy & economic & once you get all the tips and tricks you can make easily any amount of yogurt you want fresh and even taste better than the ones sold in the market. In this post I am going to share with you 6 important tips & tricks of making yogurt at home that you probably didn’t know before.

The first tip…

Use unpasteurised Milk. If you know a trusted farmer around you that you can get unpasteurised milk then use this option rather than buying the milk from the supermarket; but if you do not have this option go for a fresh full fat organic milk from your supermarket.

Pour 2 litres of fresh milk in a pot under high flame and bring it to boil. Stir the milk often and let the air get into the milk until it comes to boil.

The second tip…

Use wooden Spoon. At all the stages of making yogurt, make sure you are using a wooden spoon, specially when you want to add the culture to your milk. The metal spoon will affect the live bacteria in the yogurt.

Once the milk has come to boil, bring the flame to low, stir it more often but you don’t need to do this continuously;  let the milk keep boiling for another 10 minutes.

After 10 minutes remove the milk from the heat.

Place a clean warm blanket on a flat surface and place the container that you are going to make yogurt in it over the blanket.

The third tip…

Never move the yogurt container until it’s done. To make a best yogurt, the yogurt shouldn’t shake & move until it’s done; so make sure you won’t be moving the container from this stage.

Pour the milk in the container and leave it uncovered for 25 minutes to cool down.

After 25 minutes, check the heat of the milk, this stage is very important to know if the milk has reached to its warmth level because if you add the culture too early or too late, then you won’t get a nice & creamy yogurt. Use this method to check if the milk is ready to be mixed with the culture:

Put your finger inside the milk container and keep it there for 8 seconds. At the end of the 8th second, your finger should start feeling the burning sensation; if so then the milk is ready for the culture.

The forth tip…

Your culture (yogurt) must be at the room temperature. Never mix your culture directly from the fridge with the milk but first let it reach to the room temperature.

2 heaped tbsp yogurt is good enough for 2 litres of milk. Beat it until it becomes smooth.

The fifth tip…

Don’t mix the culture directly with the milk, instead, pour some from the milk into the culture and mix it well and then add it to the milk.

The sixth tip…

After adding the culture to the milk, don’t over beat the milk, once to twice stirring is enough for the culture to be mixed with the milk.

Now place a clean towel over the container; place a lid also over the towel & carefully wrap the blanket over the container and leave the container in a warm room for 4 and half hours.

After this time, unwrap the blanket and remove the lid and towel and leave the container uncovered at the same place in the warm room for another 30 minutes.

After 30 minutes, transfer the container uncovered into the fridge and keep it for 24 hours.

After 24 hours your delicious, creamy & thick yogurt is ready. You can watch the below video to see exactly how to make this yogurt.