J. M. Coetzee's Disgrace | Andrew Van der Vlies Book | Buy Now | at Mighty Ape Australia
by Andrew Van der Vlies ~ Paperback / softback Easy Homemade Yogurt | Maklike Tuisgemaakte Jogurt
What could be better than making your own homemade wholesome yogurt, without all of the artificial additives? Making your own yogurt could not be easier! Yogurt can be expensive, but making your own you can add whatever you like to flavour yogurt with or just leave it plain!
Favourite flavours and toppings to add to this plain yogurt include:
Mix and match every time for great flavour variations!
½ c commercial plain yogurt that says "Live and Active Cultures"
Pour the milk in a large Slow Cooker. Turn it on low for around 2½ hours. After that time has passed, unplug the slow cooker and let it sit for 3 hours covered. I always set a timer for these or I don't remember.
After the 3 hours has passed stir in the ½ cup of yogurt. Replace the lid of the slow cooker and cover with a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you'll have yogurt!
Place it in can fruit jars and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep ½ cup of this yogurt for your next batch.
You can also let the yogurt strain in cheese cloth, in the fridge for a few hours to make Greek yogurt.
The goal is to scald the milk which takes place around 80°C. So you could check it with a thermometer the first time to see if the warm setting is warm enough or if maybe an hour and 45 minutes would work on low... once you figured it out I don't think you would have to use the thermometer every time.
After the milk is scalded the waiting time is to bring the milk down to around 40°C so that it's still warm but won't kill your yogurt culture!
Wat kan nou beter wees as om jou eie tuisgemaakte gesonde jogurt self te maak , sonder al die kunsmatige bymiddels? Om jou eie jogurt te maak kan nie makliker wees nie! Jogurt kan duur wees, maar as jy dit self maak en jou eie natuurlike geursels byvoeg werk dit goedkoper uit en smaak sommer lekkerder!
Gunsteling geure om by te voeg:
Heuning of Esdoringstroop
Meng en pas elke keer vir 'n verskeidenheid variasies!
8 k volroom melk
½ k kommersiële gewone jogurt wat sê "Live en Active Cultures "
Gooi die melk in 'n groot "Slow Cooker". Draai dit op laag vir ongeveer 2½ uur. Na die tyd verby is, ontkoppel die "Slow Cooker" en laat sit dit vir 3 ure bedek. Ek stel altyd my alarm hiervoor, anders vergeet ek.
Na die 3 ure voeg die ½ koppie jogurt by. Sit die deksel terug en bedek met 'n kombers. Laat rus vir 8 tot 12 ure (oornag werk goed) . In die oggend het jy jogurt!
Plaas dit in glasbottels en verkoel vir 'n paar uur voor opdiening. Dit sal in die yskas verdik. Hou 'n ½ koppie van hierdie jogurt vir volgende keer.
Jy kan ook Griekse jogurt maak, deur die jogurt vir 'n paar uur in 'n kaasdoek op te hang, sodat van die wei afdrup.
Die doel is om die melk rondom 80°C te laat brand. So jy kan dit met die eerste keer met 'n termometer toets om te sien of 'n korter tydjie nie voldoende sal wees nie. Dalk is 'n uur en 45 minute genoeg in jou "Slow Cooker"... sodra jy dit uitgepluis het is dit nie nodig om weer die termometer te gebruik nie.
Na afloop van die melk se "brand" moet die temperatuur na ongeveer 40°C afgebring word sodat dit is nog steeds warm is, maar nie jou jogurt kultuur sal doodmaak nie!