How To Make Homemade Greek Yoghurt
503 بار بازدید -
4 سال پیش
-
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This is an instructional video on how to make homemade Greek yoghurt (in the likely event that you run out of yoghurt and are prohibited from leaving the house to buy more!)
Ingredients:
1 litre of fresh full cream milk
3 tablespoons of yoghurt starter culture
Useful equipment:
- Thermostat
- Kitchen thermometer
Method:
- Pour the milk into a pot and heat it on medium heat until the milk has reached a temperature of approximately 80 degrees C / 176 degrees F (or 40 C/104 F if using long life milk)
- Take the pot of milk off the heat and leave the milk to cool to around 40 degrees C (104 degrees F)
- Once cooled, set aside around one cup of the milk and whisk into the yoghurt starter until it is well combined
- Pour the starter mixture into the rest of the milk and whisk until it is all blended
- Pour the milk into a thermostat (or leave in pot and wrap up with a blanket to retain the heat) and leave in a warm part of the house for around 8-12 hours
- After 12 hours transfer yoghurt into a jar and place in the fridge for 3 or so hours
- Pour the chilled yoghurt into a sieve that is lined with a dishcloth and leave in the fridge to draw out the liquid. Leave until the yoghurt has reached the desired texture
- Enjoy!
This is an instructional video on how to make homemade Greek yoghurt (in the likely event that you run out of yoghurt and are prohibited from leaving the house to buy more!)
Ingredients:
1 litre of fresh full cream milk
3 tablespoons of yoghurt starter culture
Useful equipment:
- Thermostat
- Kitchen thermometer
Method:
- Pour the milk into a pot and heat it on medium heat until the milk has reached a temperature of approximately 80 degrees C / 176 degrees F (or 40 C/104 F if using long life milk)
- Take the pot of milk off the heat and leave the milk to cool to around 40 degrees C (104 degrees F)
- Once cooled, set aside around one cup of the milk and whisk into the yoghurt starter until it is well combined
- Pour the starter mixture into the rest of the milk and whisk until it is all blended
- Pour the milk into a thermostat (or leave in pot and wrap up with a blanket to retain the heat) and leave in a warm part of the house for around 8-12 hours
- After 12 hours transfer yoghurt into a jar and place in the fridge for 3 or so hours
- Pour the chilled yoghurt into a sieve that is lined with a dishcloth and leave in the fridge to draw out the liquid. Leave until the yoghurt has reached the desired texture
- Enjoy!
4 سال پیش
در تاریخ 1399/03/06 منتشر شده
است.
503
بـار بازدید شده