- 1 Liter milk- 1 quart
- 250 ml half and half - 1 cup
- 15 ml plain yogurt - 1 tablespoon
Combine milk and half and half in a saucepan.
Bring to a boil over low heat. Remove from heat and transfer to a clean
bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk. Cover bowl with plastic, then wrap well with heavy towels or a
blanket. Set aside in a warm place for 6 to 8 hours, or longer according
to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
Fermentation, in yogurt, is changing sugars into lactic acid. For things like alcohol, it is changing carbohydrates into ethanol. The milk used to make yogurt makes lactic acid, a form of bacteria. This reacts with the milk proteins, thickening it and giving it its characteristic sour taste.
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