HOW TO MAKE HOMEMADE YOGURT - With a few tricks. Music: Silifkenin Yogurdu - Turkish Folk Song
Arranged and performed by: Elvan A. ULUCINAR
HOW TO MAKE HOMEMADE YOGURT
In this episode, I'd like to show you how to make homemade yogurt with a few tricks. It is incredibly easy to prepare. All you really need is a kitchen timer :) With little effort, you can prepare healthy, homemade yogurt and do whatever you'd like during incubation.
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1 quart (4 cups) whole milk
1 real tablespoonfull plain yogurt (at room temp)
1/8 tsp sugar
1/8 tsp salt
A quart-sized jar
To prevent milk from burning, rinse inside a heavy bottomed pan with cold water.
Then pour in milk without drying the pan.
Stir with a wooden spoon, place the spoon over the pot and
heat the milk until it reaches 80° C (175° F) or boils.
It takes about 10 minutes, so start the timer and relax :)
Meanwhile, mix 1 tbsp of yogurt, 1/8 tsp salt and 1/8 tsp sugar in a bowl and set aside.
(Use a yogurt that you like, as a starter.)
After the milk reaches 80° C (175° F), reduce the heat to a simmer.
If you don't have a thermometer look for small bubbles that form around edges of the pan.
Let it simmer for 5 minutes, while scooping constantly with a soup spoon.
Turn off the heat and warm up the empty jar, using the heat from the pan.
Carefully pour the hot milk into the jar.
Let the milk cool until it is just warm to touch, 40-45° C. (105-115° F)
This takes about an hour and a half, so start the timer and relax again :)
If you have no thermometer, the milk should be just warm to touch, but not hot.
And then, thin the yogurt with a few tbsps of warm milk and whisk until smooth.
Pour the yogurt into the milk and whisk in the same direction.
Cover the jar with a paper towel and put a rubber band around it.
Then wrap jar completely covering sides and top.
And let stand 4 hours undisturbed in a warm place. 'Start the timer' time :)
4 hours later unwrap and let it cool down to room temperature for an hour then refrigerate (with the paper towel) overnight.
Enjoy your homemade yogurt the next day, after rezerving 1 tbsp, to culture for another batch :)
It's best to use previously made homemade yogurt as a starter.
Cover the jar with a lid and refrigerate for up to a week.
READY :) Thank You For Watching!
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