Homemade yogurt with whole cow’s milk without equipment and even without a yogurt maker is feasible. The result is also satisfying, I assure you. With live cultures that can be purchased at the pharmacy or yogurt jars from the supermarket (as long as they have live cultures), just half a day is all it takes and it’s ready. For an abundant and satisfying supply at a much more affordable price, I recommend giving it a try.
- Difficulty: Medium
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 1/4 cups Whole milk
- 1/2 cup Plain natural yogurt (With cultures)
- as needed Honey
- as needed Dried fruit (or fresh)
Tools
- Thermos
- Jars
Preparation
Heat the milk and bring it to a temperature between 104-113°F (40-45°C) for about six/seven minutes.
The first few times, it is recommended to measure the temperature with a kitchen thermometer, then it will be enough to taste with a spoon.
Strain the milk and mix it with the purchased jar of plain yogurt with live cultures.
Keep warm to promote fermentation and leave for at least eight hours inside a large thermos that helps maintain the right temperature, promotes fermentation, and replaces the yogurt maker.
Therefore, it is preferable to prepare it in the evening to have it ready for breakfast the next morning and any time of the day.
Moreover, you can add sugar, honey, fresh fruit pieces or purée, or a few teaspoons of jam to the yogurt.
For homemade yogurt, it will be enough to refill the empty jar and store it in the refrigerator covered with cling film. No need to buy it anymore, but be careful, not for more than one or two weeks.
Homemade Yogurt with Whole Cow’s Milk
Tips for homemade yogurt with genuine whole cow’s milk: it’s preferable if you know a trusted farmer. It’s also a good opportunity for a countryside walk and a visit to the farm with young children who will be immensely happy. ALSO, CHECK OUT THE PINTEREST BOARD THE COOK WHO RECOVERS
