Homemade Greek Yogurt
1.
Boiling water disinfection of yogurt container
2.
Pour in whole milk
3.
Put in the Caspian yogurt strain, the strain is the finished Caspian yogurt; it has very strong reproductive power, it does not matter if there are more strains and a little less
4.
Stir it with a spoon, don’t stir until you can’t see the bacteria, just keep the bacteria one by one.
5.
Cover the lid and ferment at room temperature. In the current season, the room temperature is 24 degrees Celsius. Generally, it solidifies completely in 6-7 hours; Caspian yogurt is a yogurt that can be drawn. Pour all the prepared yogurt into a cloth bag and use it as a cloth bag for tofu
6.
All go in, the cloth bag is put in the measuring cup
7.
When installed, there is space between the bag and the bottom of the cup
8.
Filtered whey
9.
After 800ml milk is filtered, only 350ml Greek yogurt, I have already drunk part of the whey in the bowl
10.
The filtered yogurt is very thick, like cream
11.
Scoop it into a bowl and put in your favorite dried fruit, which can replace dinner. This small bowl is 150ml
Tips:
It is recommended to use Caspian yogurt to make Greek yogurt. It does not have the unique taste of yogurt powder. The consistency of Caspian yogurt is much stronger than that of ordinary bacteria powder. It is also very easy to ferment. It can be made at room temperature; Caspian yogurt has a very powerful function I have used Caspian yogurt for 4 years. In addition to making Greek yogurt, it can be filtered again to replace cream cheese.
