Homemade yoghurt; simple and delicious

WOULD anyone go through the trouble of making yoghurt? Absolutely yes. This is because homemade yoghurt is tasty than the commercial made yoghurt and it is less expensive with no preservatives or chemicals added and everything is just there in your kitchen for you to do it. This is what you will need to make your yoghurt.
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WOULD anyone go through the trouble of making yoghurt? Absolutely yes. This is because homemade yoghurt is tasty than the commercial made yoghurt and it is less expensive with no preservatives or chemicals added and everything is just there in your kitchen for you to do it. This is what you will need to make your yoghurt.

You will need milk, unflavored yoghurt, a pot, spoon, and a thermometer if you can have it.

Steps to follow when making yoghurt:

Pour water in the pot and add your equipments boiling it to sterilize them.

Empty the pot and then add milk and warm it to kill the bacteria it may contain. Be careful not to burn the milk.

Remove the pot from the heat and set it aside, cool the milk to about 110-115 degrees between which the live bacteria will effectively ferment the milk. You could set the pot in a larger pot with some ice or keep stirring the milk to cool it and not allowing it to form cream.

Add unflavoured yoghurt to the milk after cooling it properly and place a lid on the pot.

Move the pot to a warm place where you can leave it undisturbed for a maximum of 6-7 hours, or you could even leave it for a night to get it more fermented. The longer you leave it the tastier and thick the yoghurt will be.

You could use a small jerry can to shake the mixture or use your spoon to stir the mixture pouring the outcome {yoghurt} in another one for refrigeration.

You now have your yoghurt fresh, natural and tasty.

Why not try it out.

 

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