Plain Yoghurt. Plain yogurt without added colorants is a white, thick liquid with a tangy flavor. Unfortunately, most commercial brands contain added ingredients, such as sugar and artificial flavors. Natural & Plain Greek Style Yoghurt.
MayoClinic.com recommends choosing a yogurt whose label claims it has live bacterial cultures such as Lactobacillus. Livestrong.com To make homemade yogurt, heat milk, combine with a little bit of already-cultured yogurt and let it sit in a warm spot until the milk turns into yogurt. If you want to keep making your own homemade yogurt, save some of the last batch to help start the next batch of yogurt. You can cook Plain Yoghurt using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Plain Yoghurt
- You need 4 pints of milk.
- It’s 125 gr of plain yoghurt.
Use the high fat content of Greek or plain yogurt to make a deliciously creamy frozen dessert with awesome tang. Blend with a fruit sauce or jam for a beautiful combination of sweet and sour. If you don't want to spin the ice cream, freeze into bites in a ice cube tray instead. Due to its acidic nature, plain yogurt may taste slightly sour.
Plain Yoghurt step by step
- Pour the milk in a Dutch oven or thick-based pan with a tight fitting lid. I used full fat milk but semi-skimmed is fine too..
- Heat the milk to just below boiling point. Stir occasionally to prevent the milk from scorching bottom. This is necessary to change the protein structure so that it sets..
- Cool the milk to about 50 – 60C. Stir occasionally to prevent a skin from forming..
- Take a bowl and scoop the yoghurt in. In order for this to work, the yoghurt needs to contain live cultures. I used Greek yoghurt for this recipe. Avoid any flavourings. Poor some of the cooled milk in the bowl and mix it..
- Add the yoghurt mixture to the pan, close the lid, wrap in towels and place in the oven. Wait for a minimum of four hours. I left mine overnight..
Still, it's generally sweeter than Greek yogurt. Then all you need are a couple of pints of milk, a thermos flask and eight hours of no work whatsoever, to get you a whole big lot of it. Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment. This thickens it and gives it its characteristically tangy flavour. Cow's milk is the most common type used, but goat's, ewe's, sheep or buffalo's milk are also suitable.