14.06.2024
The Secret to Delicious Homemade Yogurt that Lasts for Months Without Going Bad
- 5 liters of milk
- 2 tablespoons of natural yogurt (as a starter)
- 1 tablespoon of yeast (for each jar)
- Glass jars with airtight lids
Instructions:
- Boil the 5 liters of milk in a large pot and then let it cool until it reaches a temperature of approximately 50 degrees Celsius.
- Once the milk is at the right temperature, mix it carefully to make sure it is smooth and lump-free.
- Pour the milk into the clean, sterilized glass jars, filling them almost to the top.
- Add 2 tablespoons of natural yogurt to each jar and mix it well with the milk.
- Next, add 1 tablespoon of yeast to each jar and mix again to ensure it is well incorporated.
- Make sure the lids of the jars are tightly closed to prevent air from entering.
- Now comes the crucial part: fermentation. Place the jars in a warm place, ideally at a temperature of 45-46 degrees Celsius, for 3-6 hours, depending on the room temperature. If it’s cold, leave it longer.
- Once fermentation is complete, refrigerate the jars for at least 24 hours before consuming the yogurt. b