Homemade yogurt without a yogurt maker
Votes: 3
Time: 20 min.
Homemade yogurt without a yogurt maker - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter of 2% milk
- 1/2 cup dry milk
- 1 - 2 tablespoons of honey
- 1/2 cup plain yogurt, room temperature
We recommend
Cooking the dish according to the recipe:
- Pour the milk into a small saucepan and stir in the dry milk powder and honey. Place the saucepan over medium heat and heat to 50ºC (122ºF). Once the milk has reached the desired temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Mix the reserved milk with the yogurt and pour it back into the milk mixture.
- Place the container in a narrow wine bucket lined with a medical catalytic heating pad. Set the pad to medium heat. Let the mixture curdle for 3-12 hours, ensuring the temperature remains as close to 115°F (46°C) as possible.
- Once fermentation is complete, refrigerate the homemade yogurt overnight.
Exit: 1 l.
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