Join the fermentation movement and make your own yogurt at home, using whichever type of milk or milk drink you prefer, including cow's milk, sheep's milk, goat's milk, or any of the dairy alternatives such as soy, almond, or coconut milk. Here, to help start the culture process, you do need to mix in some plain yogurt as a source of those gut-healthy probiotics, along with some dried milk powder, and the recipe calls for using a yogurt maker.
- 1 liter whole milk (cow or sheep, pasteurized or fresh)
- 1 yogurt (natural unsweetened)
- 1 tablespoon sugar
- 40 grams powdered milk (milk)
- If using fresh milk, boil the milk and let it cool down to 120°F.
- If using a Thermomix, combine all ingredients and set for 5 min, 50°, speed 3.
- If manual, pour the yogurt in a bowl and stir with a fork or spoon. Pour in the powdered milk and sugar and stir well. Add the 120°F milk and stir with a whisk.
- Pour the mixture into a yogurt maker, close it and let it ferment for about 12 hours.
- Turn the oven to 120°F (the fermentation temperature of yogurt is between 100-113°F).
- Transfer the yogurt mixture to an airtight, oven-safe container and place in the oven switched off and with the lights on for 12 hours.
- Remove from the oven and wrap the airtight container well with a fleece blanket. Let it ferment for 13 hours.
- To achieve typical yogurt consistency, place a sieve on top of a container. Put a cotton cloth or a cloth diaper on the sieve.
- Pour the yogurt into the sieve and let it percolate in the refrigerator for 4 hours.
- Pour the yogurt into a bowl and stir with a whisk, without beating.
- Transfer the yogurt to airtight jars and store in the fridge until ready to eat.