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Cooking Inspiration: Practical Recipe Homemade Yogurt (Stove-top Method) Easy and Practical

A picture of Homemade Yogurt (Stove-top Method).
Hello, meet again with Arenatani, today we will share another recipe, namely Homemade Yogurt (Stove-top Method) which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Homemade Yogurt (Stove-top Method)

  1. 1 ltr unpasteurized milk
  2. 1/2 cup Greek yogurt (as a starter)
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Homemade Yogurt (Stove-top Method)

  • 1

    Heat the Milk: Pour milk into a shallow pan and heat it over medium heat. Stir occasionally to prevent scorching and bring the milk to just below boiling point to kill unwanted bacteria and aid the end yogurt in setting properly

  • 2

    Cool the Milk: Remove from heat and let the milk cool down to warm but not hot to the touch

  • 3

    Add the Starter: ln a separate bowl, mix the yogurt with a little of the warm milk to create a smooth mixture. Stir this mixture back into the warm milk until well combined

  • 4

    Incubate: Cover the saucepan with a tight lid or reinforce with cling film and place it in a warm spot (e.g., inside an oven with the light on or in a dark cupboard, wrapped in a towel). Let it sit undisturbed for 6–12 hours, depending on how tangy you like your yogurt

  • 5

    Chill: After incubation, verify that the yogurt has set. It should have a thick, creamy consistency. Refrigerate for at least 2 hours before serving to fully firm up and chill before serving

    A picture of step 5 of Homemade Yogurt (Stove-top Method).

    A picture of step 5 of Homemade Yogurt (Stove-top Method).

    A picture of step 5 of Homemade Yogurt (Stove-top Method).

  • 6

    P.S.:- If too runny, you can always strain it into labneh. See labneh recipe for reference

    Labneh

    • Well, that’s the recipe for Homemade Yogurt (Stove-top Method) that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Homemade Yogurt (Stove-top Method). Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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