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If you had told me some time ago that I would become dependent homemade yogurt would not have believed. First of all why do not digest dairy products very well and then because I being deprived of yogurt, I just could not produce it at home.
And instead, thanks to a dear friend, I discovered that the homemade yogurt is great for my tummy (my idea is that really restores intestinal flora) and moreover is very easy to do at home. YOGURT HOME MADE WITHOUT yogurt 1 liter of whole milk 1 jar of natural yogurt (I prefer the greek) 1 oven cooking
For the success of a great yogurt must use a good milk, which is the raw material must be of quality! And this not compromise! I am fine with the whole milk bio supermarkets. But I have tried other types of milk and also raw milk, one of the lodges recharging breeders every morning with fresh milk. The latter is by far the most flavorful (and fat would say), the taste is great and knows their milk-of-Lola. In contrast, however, is not pasteurized so we must do it before using it boil for 5 minutes. All this can become quite boring so I to buy just before a pasteurized milk. I find that organic milk is better, anyway just use a fresh whole milk from the fridge in which there are still many leak stopping latexes.
To make yogurt so heat the milk in a saucepan and let him reach a temperature of 40 C. I measure the temperature of the milk use this thermometer, the thermometer I use for tea, but if you have not just put the tip of his finger in the milk: it will be warm and will not burn.
Turn now your oven for ten minutes at a temperature of 60 C and then turn it off but left turned matmos on the oven lamp: this will serve to maintain a constant temperature matmos inside the oven on 40-50 C.
Amalgamated all pour the mixture in glass jars (those are very sweet Bow, alternatively matmos are also fine those Bormioli). In order not to damage nell'invasettare I use ladle and funnel, so not even a little matmos dirty.
Now open the oven and place as quickly as possible the plaque with the jars and leave them for 10-12 hours. The lighted in the oven will serve to maintain the temperature of the oven-constant so that the fermentation process can take place.
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