Sastojci: 4 L punomasnog mleka, 130 g običnog jogurta.
Priprema:
1. U velikoj šerpi zagrejte mleko na srednjoj vatri (4) na oko 91 do 94°C (195 do 200°F).
Da biste ubili sve bakterije koje bi mogle biti u mleku.
2. Ostavite da se ohladi na 43 do 46°C (110 do 115°F).
3. Pažljivo dodajte jogurt u mleko.
4. Prebacite u tegle za jogurt i zatvorite poklopce.
5. Umotajte tegle u debelo ćebe.
6. Posle 6-8 sati jogurt treba da bude čvrst.
Proverite tako što ćete ga nežno okrenuti da biste videli da li drži oblik.
7. Prebacite tegle u frižider.
Ingredients: 4 L whole fat milk, 130 g plain buttermilk (plain yogurt).
Preparation:
1. In a large pot, heat the milk over medium heat (4) to about 91 to 94 C (195 to 200 F).
To kill any bacteria that might be in the milk.
2. Let it cool down to 43 to 46 C (110 to 115 F).
3. Add the buttermilk (yogurt) into the milk gently.
4. Transfer into the yogurt jars and close the lids.
5. Wrap jars in a thick blanket.
6. After 6-8 hours the buttermilk - yogurt should be firm.
Test by gently turning it to see if it keeps its shape. T
7. Transfer jars to the refrigerator.
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