How do you make yogurt?

Question

i've been trying to make yogurt but when i made it it when all horrible and stringy. help!!!

Answer 1

woah,

i never thought of it

Answer 2

http://www.grouprecipes.com/11476/homema...

http://www.thriftyfun.com/tf589865.tip.h...

http://homecooking.about.com/od/dairyrec...

Answer 3

http://www.wikihow.com/Make-Yogurt

Follow the site, making yogurt is tricky, it's basically simple (to some) microbiology in your house.  Just make sure you sterilize the milk and get a smaller portion of yogurt  WITH LIVE BACTERIAL CULTURES.  Or else you will not get yogurt.

Answer 4

Hello, i'm french and my english is not very good, but i can help you !

Preparation time: 10 min + surveillance cooking

Cooking time: 30 minutes + 4 pm

Ingredients (for 5-6 yoghurt):

-- 1 litre of milk

-- 1 / 2 yogurt or trade of lactic ferments (pharmacy)

Preparation:

Preparation for the pan to oven and very, very mild, or alternatively (if not n'à four mild), I explain how the pressure cooker farther ...

Take 1 litre of milk (ideally the best possible quality, UHT or not ... the less will be skimmed milk, yoghurt take good).

Put on low heat. It must boil gently. Let reduce by about 30% (usually it takes 20 to 40 minutes). Plus it will reduce more yoghurts will be consistent.

Cover with a towel and let cool to 40-50 ° C (measured with a finger, or as needed with a small thermometer wall classic cheap, but many will be up to 60 ° C, if you n'à no thermometer to cook).

Add milk yeast. Two possibilities: either ferments bought in a pharmacy or a yoghurt trade. It takes half a yogurt for 1 litre of milk. But we can save more. In fact, there will be more ferment, more yogurt will be closed and acids. Even so whisk the mixture is homogeneous.

If the milk has made reducing skins, now turn in a fine sieve, before putting it in pots ....

Put in pots (glass or land, it will take better than in plastic) individual close (with a lid if they have, if not with plastic wrap food, and if possible a rubber band so it is well waterproof). Put the pots in a large container kind mould missed or flat oven, a senior edges well, and fill with water (hot or warm) up to the level of milk in pots (if lower, c ' is not terrible ...).

Bake in 45 ° C. For my part, I like it firm and not acidic, so I put the oven to 55 ° C for 15-20 minutes, then I switched off leaving the door closed so it retains a lot of heat and it enough (no need to consume lots of electricity what). The left and warm for 4 to 6 hours (see depending on the dose). In summer, it is possible to make them take the sun, quite simply. The longer they are warm, they will be more acidic (and farms).

When this is taken and put them in the refrigerator, where they still earn a little firmness. They keep about 15 days in charge.

Little more:

The aromas are not added all at the same time. No example, for the vanilla, put 1 / 2 a clove (open and hollowed) in the milk at the very beginning, so it macère well for the reduction.

For sugar, to end off, for he has the time to dissolve itself without caramelize. For flavourings type essential oil of lemon, put it at the last moment, at the same time that ferments, just before putting in the pots.

For jam, we must proceed a little differently, and it is stirred yogurts. In fact, you can make in a large pot, and pour over a bed of jam after taking in individual pots. If we put directly on a bed of jam before the outlet, when the milk is hot, it will take a little less well, that's all ....

If your oven can not do low temperatures, they can also be done in the casserole. So you put your milk on fire in casserole closed for 25 minutes. Then let cool to 50 ° as previously (covering with a cloth), transfer to the pots, closing them down and put the pots in the casserole (by piling if necessary), but more importantly that closes without the set fire nor without putting water in it. It's just so yoghurts remain well in the heat of the casserole. The inside and leave for 5 hours, then refrigerate.

To redo the next time, keep those already made, ideally one who really well taken, and will be reused in the same way ... It can remain on the same "strain" between 4 and 6 times about in general ... After we see the need to change strain when it takes a little less well ....

For my part, when I see that it starts to take a little less, I foresee 1 yogurt for 1 litre of milk next time, and it extends well strain without acidify ...