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Natural Yogurt
We already have said before that the yogurt can devise with the type of milk that we prefer there is to keep in mind that the whole milk will give a creamier yogurt than it skimmed, by this greater content in grease; but, in any case, the preparation continues the same guidelines.
Ingredients
1.76 pints of milk (entire, semi-skimmed or skimmed)
Industrial 1 cup of yogur or of a previous own elaboration, or well an envelope of freeze-dried dry ferment (Lactobacillus bulgaricus, associate many times with another lactic bacteria, Streptococcus thermophilus). In the case to utilize the ferment, is precise to know if the contained quantity in the envelope is the adequate one for a liter of milk.
Preparation
- 1) Boil the milk rising until two or three times. (In the most traditional systems, the milk, that was skimmed in part, was cooked to smooth fire until was reduced in a third, more or less)
- 2) Leave to chill the milk until some 40ºC.Incorporate then the yogurt (can be diluted previously. A little milk that is going to be used); to remove well all the Container in rest during some 10 hours, without moving it for nothing.
If it doesn’t have a thermos, the type of container can be used that’s indicated up; there will be to cover it with the blanket so that conserve well the heat and then to leave it to rest like remains said. Another procedure, likewise of craft type, consists of pouring the mixture for the yogurt in some individual glasses and then to arrange these around a cylindrical, large rowboat, that it will be full of boiling water and well covered subsequently, is covered all with a gross blanket, so that it maintains the precise heat for the hours of incubation. If it is used to ferment instead of the commercial yogurt, to calculate some two it is the same one, but if you want to give greater consistency to these yogurts, undo some teaspoons of skim milk in dust in a little milk and continue as itself explains. The proportion depends on the own flavor; can test with some 60 g of skim milk in dust by liquid milk liter.
The Pressure Cooker
With a cooker pressure it is very easy to obtain the adequate temperature to do the yogurts. The preparation of milk and yogurt or ferment can be the same. See only the procedure to continue for the incubation:
Throw two fingers of water in the pressure cooker; close it and to put it in fire in the meantime, fill with the preparation seven individual glasses. When the valve rotates to harm, leave it a moment and to withdraw it of the fire subsequently.
Empty the water of the pot, place the glasses of yogurt in the interior of this (if is to be exact, they are arranged in two flats superimposed).
Close hermetically the pot and leave the yogurts in rest during a most minimum time of 5 hours. Remove them and keep them in the refrigerator.
The oven
The required temperature is so that the yogurt firms well is of 29-32ºC, that can be obtained in an electric oven provided of thermostat and clock programmer. It continues the habitual procedure for the mixture and is introduced in the oven the container or containers, during some 8 hours or all the night if agrees.
The yogurt maker
It is a matter of a simple electrical appliance and of price moderate is used to including seven glasses for the yogurt, directions and some prescriptions so that can prepare without various problems types of yogurt is used to have
a device that will indicate him when his yogurts are ready. Basically, it is done all continuing the general method already explained, it is not predicted the prior boiling of the milk; will be chosen, a type of milk that will not need it: pasteurized or sterilized UHT of long conservation.
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