Homemade YogurtPosted: 22 January 2012 Filed under: Homemade Yogurt, Uncategorized | Tags: booteh_recipes, food_photography, homemade_yogurt, maast 3 Comments
Making yogurt at home sure saves me money, tastes wonderfully fresh, and benefits the environment. But the main reason I do it is that it makes me so incredibly proud of my creation! Try it a few times and you’ll know what I mean!
To make yogurt from milk, basically you ferment milk with specific types of bacteria – a long process involving several steps, but extremely easy and fun. First off, you need to have a “starter” which could either be commercial starters available in health food stores (with complete usage instructions imprinted on them), or a small amount of a store-bought natural plain yogurt. If you go with the latter, as I always do, check the yogurt’s label and make sure it contains “live” bacteria. The fresher the yogurt, the better your homemade yogurt will turn (don’t use a yogurt close to its expiry date). Also, note that once you make yogurt at home, you could put a small amount aside for the next batch and repeat this cycle for 5-6 times. After that, you would probably need to buy a new container of plain yogurt. Start with a small amount of milk/yogurt (suggested in this recipe) and once you get a hang of it, increase the amount in proportions. Here are the materials you need: