HOMEMADE YOGURT


  • 6,6 lbs milk
  • 3 tablespoons of yogurt


We boil 6,6 lbs of milk in a saucepan and wait for it to cool down a bit. We control the temperature with our pinky finger, if our finger can withstand the temperature for 8 seconds, our milk is ready to ferment. We take a few spoons of the milk we boiled 3 tablespoons of yoghurt in a bowl and dilute it and warm it. Then we pour it into our pot and mix it. Close the lid and cover it with a cloth. After fermenting for 6 hours, we open it. When the temperature of the yogurt comes to room temperature, we let it rest in the refrigerator for 1 day.

ENJOY YOUR MEAL

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