How to Ferment Yogurt at Home?
I made yogurt, I'm making it, I'm going to do it, then I finally got a chance to ferment my own yogurt.
I remember my mother making yogurt at home in my early teenage years. He would boil the milk and then wrap our black-handled pot with slightly movable handles in a blanket and put it on the balcony. Then you see that there is a lot of yogurt in it. Of course, times have changed, now it is much easier to ferment yoghurt thanks to heat-regulated ovens.
It's a fermentation, we're going, we're going these days :) 15 days make sourdough and from that yeast by making bread passed.
As a matter of fact, yoghurt fermentation would have gone a little further if we hadn't gone to buy organic flour to feed the sourdough at the weekend. Thanks to the organic yogurt that caught my eye in the Organic Market in Profilo Shopping Center, I said okay, enough is enough.
I looked for organic milk to ferment the yogurt, but it wasn't available, so I used a store-bought long-life milk. It was obviously difficult to go to school to buy raw milk.
In short, I was very satisfied with the consistency and taste of yogurt. There is nothing like homemade yogurt, even the effort you put into making it is enough.
But if I find it in the future, I would like to ferment yogurt from sheep's milk. I don't like that burnt taste.
Love…
How to Ferment Yogurt at Home? Ingredients for the Recipe
- 1 kilo of milk
- 2 tablespoons of yogurt (for fermenting)
How to Ferment Yogurt at Home? How To Make The Recipe?
- Take 1 liter of milk in a medium saucepan. Let the milk boil over low heat.
- Bring to a boil, stirring occasionally, until ¾ of the milk has thickened. (it will decrease by 2 fingers from the first level you put in the pot)
- Take the desired amount of milk from the stove and leave it to cool. After 10-15 minutes, dip your pinky finger in milk and check its temperature. If you can hold it for 10 seconds without burning your finger, the milk has reached the consistency of fermentation.
- Whisk 2 tablespoons of yoghurt in a bowl and mix it into the milk.
- Transfer the milk to the container you want to ferment. Without closing the lid of the jar or the container you will use, cover the top and sides with a cloth and leave it in an oven heated to 50 degrees for about 4 hours.
- Let the yoghurt out of the oven rest for 15 minutes at room temperature.
- Close the lid of the container you fermented and put it in the refrigerator. Let your yogurt rest in the refrigerator for 8-12 hours and serve.
hello, should I add the yeast in the milk while it is in the pot, mix it and then divide it into the cups?
You don't need to heat the oven to make the yogurt sleep in the oven. The important thing is, you can add the yeast in yogurt and put it in something airtight. I put it in the microwave, I keep it waiting for at least 5 hours without opening the lid. It's super. The more you boil the yogurt, the harder it becomes. The more you sleep, the more negative it becomes.
Hello, I also put 1 tablespoon of yeast in 1 kilo of milk and leave it in the oven at 50 degrees for 4 hours as you did. I tried so many times for my 1 year old son that…
1. After heating the oven, you do not need to wrap it in a cloth.
2. Using a clay pot or covering the top of the yogurt you put in the oven with a board (bread board) makes it more solid. (It's probably getting its moisture.)
3. I also add a teaspoon of sugar to a tablespoon of yogurt and mix it. Allegedly, it solidified.
4. Please, please, do not use cans or bottles of milk, it is very harmful now because of the milk-enhancing supplements they give to animals and the feeds made from corn. Also, research the milk you buy from the deli. Where did it come from? What are the animals fed with? Do they process the milk? How many days of milk do you buy?
hello, do you say 50 hours in the oven at 4 degrees, should we heat the oven and turn it off, put the yogurt or is the oven hot for 4 hours?
In my opinion, 1 scoop per kilogram is enough.
The yoghurts I make are like cream.. it's like cream on a cake... :(
As a result of my experiments, I saw that the hotter the milk, the more sour the yogurt. Of course, the temperature in which the yeast in the yogurt is active should not be exceeded. When I dip my finger in it, it starts to burn after 1-2 seconds, and when you put yogurt in milk at that temperature, it becomes a sour yogurt. I wrap it well and leave it outside for 4-4,5 hours, then I put it in the refrigerator. In the morning, village yogurt was in its full consistency. mis.
Yogurt that you will use as yeast in yogurt must be home made yogurt. If you ferment it from ready-made yogurt, it will work
IS THERE A FORMULA FOR YOGURA MOLD LIKE?
Hello,
How does the cloth we wrap the yoghurt with does not burn at 50 degrees? The information you provide is important to me because I will make it from goat's milk and I find goat's milk very difficult, so I don't want to waste it.
Kindly regards,
What you call 50 degrees. If the human body is in 39 degrees sun, it becomes 50 degrees. 150 degrees is required for the cloth to burn.
I love village yoghurt very much and ready-made yoghurt is even better
Thank you very much
thanks, it helped me a lot :D
When the milk is at 45 degrees, 2% (ie 1 g per 20 kg of milk) yeast is added. It is necessary to wait 4 hours by wrapping it well so that it does not lose its heat, because waiting too long causes watering. Your yoghurt, which is taken to the refrigerator and rested for 6-9 hours, is ready.
@çilek lady, is 1 tablespoon really enough? I get frustrated every time I leaven. I put a little, it doesn't work, I smell a lot, it doesn't work. I do not understand whether it is important to adjust the temperature, can you tell me how you did it?
I think 1 spoons of yogurt per 2 kg of milk is too much.
yeterli
Could you please tell me the measurement of the yeast you used for 1 liter of milk in Gr, Mltr or relative (percentage) terms?
I make 1 tablespoons too much for 2 kilo of milk. I add 4 tablespoon of yeast to 4,5-1 kilos.
Fortunately, the delicatessen next to my house said that they brought natural cow, buffalo and goat milk on request last week, so I ordered it right away... 3 kilograms of milk was returned to us as pudding and yogurt.. :)) I have a recommendation from my late grandmother for you.. The wider your container is when you ferment the yoghurt, the better the yoghurt will be..if you have containers like the ones used when kneading pans instead of long jars, try them too…thank you plenty..
Thanks for your recommendation
Ms. Nilay, I made yogurt from goat's milk for a long time, after my baby switched to supplementary food, the room is beautiful, I recommend you to try it..
I make my yoghurt from a glass bottle of milk daily. I add a full teaspoon of honey while fermenting. Do not add honey to children younger than one year old while fermenting. Then I wrap it up and leave it for 4-5 hours and put it in the fridge at night. In the morning, I have a very nice creamy yogurt. For this, make sure to boil the milk or the cream won't stick. Sevgiler lady nilay….
I also ferment my own yoghurt. At first, I used probiotic yoghurt as yeast. Now it is in my own yeast. I wrap it the old way. I keep it longer in the winter. In the summer, the yoghurt is ready in 3,5-4 hours. After resting in the refrigerator for 12 hours, it is ready to eat.
Even if your milk is not organic, it could at least be pasteurized bottled milk.
An article about raw milk, pasteurized milk and UHT milk.
http://www.beslenmebulteni.com/bes/index.php?option=com_content&view=article&id=1808:kutu&catid=42:suet&Itemid=401
Well, there is no need for an oven. I have been married for 13 years and I have fermented my yoghurt myself for 13 years, I wrap it well and put it next to the heater core or next to the stove. I read those who wait for 4 hours.
Oven???
It certainly does not make sense to run an oven for 4 hours for a little yoghurt. Wrap it up thoroughly, open it after 2.5 hours if you live in a hot climate, and after 3 hours if you live in a cold climate, your yogurt is ready. Also, if you can't hold it with your fingers, if you ferment at 48-49 degrees, the result is guaranteed. I do it every week. Running a bakery 16 hours a month would be weird.
benyazarsamolur.blogspot.com.
Logically, the oven doesn't work all the time, the beauty of heat-regulated ovens is that they don't work as long as the temperature is constant. If you collect it, maybe it works in 1 hour.
Maybe I've gained this practicality as someone who makes yogurt from 5 liters of raw milk every Saturday, and that's why using an oven feels weird. Of course, the use of pasteurized milk may also affect it. There is a huge difference between raw milk and raw milk. One of the commentators put a link to a Google group about raw milk, from there it is possible to find out where you can find raw milk in big cities. Believe me, it's worth a try.
Do we boil the ready-made milk we buy from the market? Isn't it enough if we heat it?
We boil it as I wrote in the recipe and reduce it to 2 fingers.
My dear Nilay, I also fermented yogurt last weekend. You know, there are lots of Atatürk Forest Farm products in Ankara. I made it with AOÇ yogurt and milk. But when I did a trick and boiled the milk, I put 1 tablespoon (heaping) milk powder in it. Then I fermented it and put it in a jar and left it on the heater for 1 night, covered only with a napkin. I couldn't believe the result either. I have a hard, thick and even creamy yogurt :)
You can still make your yogurt from raw milk!
https://groups.google.com/group/cigsutureticileri
We have a small farm for hobby purposes in the village of Beykoz Göllü. It is in a perfect nature by the Riva stream. Here, we regularly have all the tests and vaccinations of our cows, which are few in number, and we give their milk to our subscribers. By the way, for now, I started cheese making as a hobby and I made excellent cheeses. If you can't find milk, you can contact us 05324352703
I put 1 liter of semi-skimmed goat's milk in a steel pot and heat it up without boiling. I control it with my finger. If it's too hot to put my finger in, I turn off the fire. If there is cream etc. on it, I take it with a spoon without mixing it with the milk. Then I take 1 tea glass of milk from the heated milk in another bowl and use 2 spoons of yogurt in it. The activia I used was plain probiotic yogurt. You know, one of the little ones. I mix the yogurt with the milk well and then add the mixture into the hot milk. Then I immediately close the lid of the pot and wrap it with fleece or wool. The important thing is that the pot is never moved. I keep it at room temperature for 6 hours, then put it in the refrigerator and leave it there for 1 night. Morning yogurt is okay. I keep 2 spoons separate in a bowl, close to the end of the yogurt, so that I can use my own yogurt in the next fermentation. That's it. Do not forget to flatten the pit with the back of the spoon so that the yogurt does not become watery after spooning it. This yoghurt gets loose towards the end and tastes great as ayran. Put 6-7 spoons of watered yogurt into a one-liter jar and shake it with water and plenty of water. Your foamy buttermilk will be ready in 10 seconds. Enjoy your meal:)
I agree, there is no need for an oven, I always do it, especially I fermented 20 kilos in the bike (it was going to be used for charity), it is enough to wrap it well.
I wrap it in a blanket, but it's only ready in 12 hours, and if I don't find its taste a bit like yogurt, I put it back and wait for more. Anyone have any suggestions?
I also fermented my Organic milk, which was about to expire yesterday. I also add a pinch of sugar to the lukewarm milk to feed the yeast. I don't know why, two people I know also add Carbonate???
HOWEVER, YOU DID A GREAT JOB, BUT THE OVEN PART IS MIXED IN MY HEART, HEALTH TO YOUR HANDS, THANK YOU SO MUCH FOR SHARING
Will the oven burn at 50 degrees or will it be quenched when putting the yogurt in the oven?
Ms. Necmiye, your oven will work continuously at 50 degrees.
After I leaven the yoghurt, I close the mouth of the oven without heating it and put it in 4 5 hours later, I open it, it's very good, friends try it...
yes, I do as you did. You don't need to heat the oven, just block the air circulation. So just keep the oven door closed.