In the Westernized world, one can easily get used to simply getting everything from the nearest grocery store, hyper- or supermarket. There are several foods that can be prepared at home, resulting not only in saving some money for other needs but also in a healthier, fuller lifestyle at the end. One of these preparations is yogurt. Here are the instructions on how to make raw milk yogurt at home.
You may not have realized how easy it is to prepare this product. You don't need special tools and the cost is much less than when compared to commercially prepared products. All you need is an amount of raw milk and some natural yogurt with live bacteria to use as a starter batch.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
Buy a small carton or container of starter. It must contain living flora in order to be effective in processing the base liquid. You will see the information by reading the label carefully. It is the living flora that produces the product called lactic acid. This element is responsible for turning the base product into the creamy substance suitable for all kinds of healthy recipes.
The start-up process of creating homemade substance is slightly different from individual to individual. In case you start with raw liquid, it is highly recommended to start the whole process by boiling it to kill all the harmful content and bacteria which may cause complications during digestion later on. First, stir the liquid and let it boil at around 180 degrees, then allow it to slowly cool down to around 110 degrees.
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 next step is simply to wait for the bacteria in the mixture to work their magic on the base. 110 degrees is the favored temperature to encourage the living flora to begin producing the critical ingredient of lactic acid. You will need to keep the mixture warm overnight, or for a minimum of four to eight hours. A longer time period will result in a thicker end product.
This is the basic process of how to make raw milk yogurt. It is now complicated or costly. You won't need to pay a high price to get the kind of healthy and tasty results that you can enjoy at any time. The end product is delicious and suitable for a snack or in recipes.
You may not have realized how easy it is to prepare this product. You don't need special tools and the cost is much less than when compared to commercially prepared products. All you need is an amount of raw milk and some natural yogurt with live bacteria to use as a starter batch.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
Buy a small carton or container of starter. It must contain living flora in order to be effective in processing the base liquid. You will see the information by reading the label carefully. It is the living flora that produces the product called lactic acid. This element is responsible for turning the base product into the creamy substance suitable for all kinds of healthy recipes.
The start-up process of creating homemade substance is slightly different from individual to individual. In case you start with raw liquid, it is highly recommended to start the whole process by boiling it to kill all the harmful content and bacteria which may cause complications during digestion later on. First, stir the liquid and let it boil at around 180 degrees, then allow it to slowly cool down to around 110 degrees.
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 next step is simply to wait for the bacteria in the mixture to work their magic on the base. 110 degrees is the favored temperature to encourage the living flora to begin producing the critical ingredient of lactic acid. You will need to keep the mixture warm overnight, or for a minimum of four to eight hours. A longer time period will result in a thicker end product.
This is the basic process of how to make raw milk yogurt. It is now complicated or costly. You won't need to pay a high price to get the kind of healthy and tasty results that you can enjoy at any time. The end product is delicious and suitable for a snack or in recipes.
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