Even those people who like to eat in a healthy way may not realize that you can enjoy some products by making them yourself. They might be less expensive and you always know precisely what you are getting in the products that result. One of the easy dishes that can be made at home is described below. Here is how to make raw milk yogurt easily and quickly in your own kitchen.
Preparing yogurt may sound strange, however it does not need any specific skills nor any ingredients which would be difficult or expensive to buy. The key ingredients which you will need for making a real home made yogurt is milk and a small portion of starter.
The key elements are the dairy product and the starter. Use raw dairy product that has not been subjected to high temperatures. If you want thicker results, use dairy with a higher fat content. The opposite is also true. If you want a thinner results to use as a sauce, reduce the fat content in your base liquid.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
The live bacteria in the starter will release lactic acid which changes the character of the dairy product. The 110 degree temperature is the optimum level to encourage the production of lactic acid. You will need to maintain the warm temperature for at least four hours. If you let the process go on longer, up to eight hours, the end product will be thicker and creamier.
This is how to make raw milk yogurt at home. It doesn't require any unique knowledge nor any special or unique ingredients. Simply leave a small portion of yogurt to work the raw milk until the whole eventually becomes a yogurt.
Preparing yogurt may sound strange, however it does not need any specific skills nor any ingredients which would be difficult or expensive to buy. The key ingredients which you will need for making a real home made yogurt is milk and a small portion of starter.
The key elements are the dairy product and the starter. Use raw dairy product that has not been subjected to high temperatures. If you want thicker results, use dairy with a higher fat content. The opposite is also true. If you want a thinner results to use as a sauce, reduce the fat content in your base liquid.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
The live bacteria in the starter will release lactic acid which changes the character of the dairy product. The 110 degree temperature is the optimum level to encourage the production of lactic acid. You will need to maintain the warm temperature for at least four hours. If you let the process go on longer, up to eight hours, the end product will be thicker and creamier.
This is how to make raw milk yogurt at home. It doesn't require any unique knowledge nor any special or unique ingredients. Simply leave a small portion of yogurt to work the raw milk until the whole eventually becomes a yogurt.
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