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You're listening to a colleague or friend make honest homemade yogurt in a yogurt maker, but you don't have it? Never mind. For fresh yogurt, you'll need milk, a pot, and this simple procedure.
In the beginning, it should be said that in the manufacture of yogurt it pays to observe hygiene and work only with clean dishes and utensils.
1. Add milk to a small amount of water in a saucepan and heat everything to 80°C. Don't cook! As soon as the bubbles begin to form, remove the pot from the hotplate. When it cools to 40°C, add white yogurt with live culture. Just a large spoon, but it can easily be a whole cup. Anyone who wants to have sweet yogurt can add sugar. Then mix everything well, put a lid on the pot and place in a place with a constant temperature of around 30 °C. Good is a blanket or duvet on the radiator, a slightly heated oven.
2. In four to six hours, see if the yogurt is going to get any fat. If not, cover it again and leave in a warm place. As a rule, the longer the yogurt tastes, the more acidic it is. From the thickened yogurt, pour excess water and divide it with a small collecter into small, well-washed glasses with a lid. Another option is to pour liquid yogurt into resealable glasses immediately after mixing in point 1 and let it mature directly in them. In both cases, you need to put glasses with yogurt in the fridge, where they last up to a week. Once you open the glass, you need to eat the whole contents.
Our tip: Personally, I recommend not to sweeten the yogurt, because then you can also use it for salad dressings or tzatziky. If you want to sweeten it additionally, you just need raisins, grated apple or according to our recipe prepared homemade baked muesli.