What is needed for it:
- Milk - cow's, goat's, sheep's - whatever you have available
- Milk powder or whey
How to do it:
We pasteurize the milk to 92-95 degrees and add 2.5 milk powder or whey - you can skip the addition of milk powder for cow's milk, adding solids is a must for goat's milk, otherwise your yogurt will be thin.
Cool the milk to 42-44.5 degrees and inoculate it with yogurt culture. You can pour the inoculated milk directly into glasses, close and let it ripen for about 4-5 hours at a temperature of 42-45 °C.
Make sure that the temperature does not fall below 42 and does not exceed 44.5 degrees during the entire ripening period.
This can be done in various ways: an electric oven, "covering" containers with yogurt in the bed, putting glasses on the radiator in winter...
After maturation, immediately cool the yogurt to 6 degrees and leave it in the refrigerator for 12 hours.
Enjoy your meal!
