For the starter, you can use either store-bought yogurt, or freeze-dried starter culture (lactic acid bacteria in a packet from the supermarket or freeze-dried yogurt starter from a health food store), or yogurt from a previous batch (use it within 2-3 days of making it, otherwise the cultures may no longer be active and no more than 10 times in a row).
<< recipes
Share
Homemade Yogurt (base)
Vegetarian
Public
Course: Dessert
Preparation time: 5 minutes
Rest time: 360 minutes
Cost per serving: 0,16 €
Energy: 88 kcal / serving
Nutritional score:
Instructions
- 1. Whisk together the milk (at room temperature, max 37°C) and plain yogurt or 1 packet of lactic acid starter culture.
For a firmer texture, add powdered milk, and for a texture closer to "fromage blanc," add 2-3 drops of rennet. - 2. For sweetened yogurt: Add 4 to 5 tablespoons of powdered sugar to the base mixture and/or flavor with fresh fruit or jam (at the bottom of the jars or mixed in), syrups, extracts, essential oils, coconut, instant coffee granules, pistachio paste, chestnut cream...
- 3. Divide the mixture into 7 to 8 sterilized glass yogurt jars.
- 4. Incubate:
- in your yogurt maker
- in the oven on the proofing setting at 40°C
- in the oven at 40°C or the lowest setting if your oven doesn't indicate this temperature for 2 hours. Then turn off the oven, do not open the door, and let it rest for 12 hours. - 5. Seal the jars and refrigerate for at least 4 hours.
Notes & Suggestions
- Attention! Avoid using chocolate, as it may become acidic during fermentation.
Ingredients for servings
-
1 liter of whole milk -
1 cup of plain yogurt (optional)
Rates
-
No reviews
Nutritional information *
-
Per serving% RDA
-
Energy value88 kcal4 %
-
Fat4,98 g7 %
-
of which saturated3,26 g16 %
-
Carbohydrates5,4 g2 %
-
of which sugar7,68 g9 %
-
Protein5,35 g11 %
-
Fibers0 g?
-
More data
* As an indication, before cooking, RDA of the EU.