Yoghurt is going to need to make 1L of milk and 1 dl of yeast, which is perfect for the beginning o

Yoghurt is going to need to make 1L of milk and 1 dl of yeast, which is perfect for the beginning of Valio Gefilus natural yoghurt. When the first yogurt is made, you will then be taken before seasoning 1 dl ready for the next regular starters. Leaven refrigerate. The sponge must be fresh, experience shows that even yogurt, which is the end of the durability couple of days, is not suitable, it is not yogurt. Homemade yogurt into yeast is not recommended to maintain more than a few days. Sometimes it can happen that yogurt does not make the most beautiful structure ac45 is a piece of line, or is kept warm for too long and becomes too sour, then such a yogurt makes no sense to ferment for, then you should shop for your use, because if the starter is bad, you can not even yogurt a good deal! Yoghurt starters are not suitable, the composition of which are thickeners, gelling agents, preservatives or the like! If yogurt is made poepiimast, then put the milk in a pot and heat to 45-55 degrees. Once I took the time off the clock. I have a 3 liter pot, put it uncovered more than the hob (ceramic hob), into 1 liter of milk. I looked at the clock when a new top for the minutes and had to be exactly 4 minutes, the temperature needed to. Who toidutermomeetrit not, you can try four minutes under the same conditions that I have it. When used maapiima, it must be heated to 80-90 C. and allowed to cool to 45, then to add 1 dl maitstamata yogurt.
Next, pour the milk into the bowl with plastic lid. Surely there must be a plastic bowl with lid made from a glass tried, nothing came out! It will remain at room temperature for about 6-8 hours until the yogurt is yogurt in change. Cookers milk is poured ac45 into a bowl, mix 1 dl adjoining plain yogurt, put the lid on and leave it to stand. On the day when the sun is shining and the room is warm, there is no need, however, for the night, I put pan onto the deck, so that the sides and the bottom ac45 is covered with a blanket, even possibly something else to put on warm-up. Cooler weather should put a blanket on the day. The warmer it is, the thicker the yogurt, and the faster you can complete. Now, both night and day in the summer, I packed a small child in baikateki only on the day when the sun shines on the kitchen table, you can not put a blanket.
In the meantime, should not be mixed, it becomes lumpy. Stir until the end of ripening. I'm willing to put the yogurt in the fridge, first, that he would become cold, warm, and do not want it after a while, I seasoned. Do not forget to take seasoning 1 dl starters, it has happened to me! Lately, I've made frozen blackcurrants. The food processor kokteilikannus crushed with a glass of yogurt frozen blackcurrants. I'll put the kettle bottom ac45 about 2 inches of frozen berries, sugar and 2 tablespoons of yogurt over it. Its blend disturbing the rest of the yogurt. By doing nicely with yogurt mixed with the additive, rather than simply ac45 mix with a spoon purée or jam, then it had to go down soon, have not tried it myself though. Who wants a frothy cocktail can be the beginning of a cocktail jug to pour the entire yogurt. Homemade yogurt is quite like yogurt and yogurt flavor, not too thin, however, depends on the thickness ac45 of the room keeping time, the longer it must be thicker, more than 8 hours, although not particularly desirable, becomes too sour. In any case, it does not sink pops, not very liquid. Juice flavoring, of course, be thinner.
Now, years later, that addition would add that it is very important to maintain milk yogurt ac45 for completion during the heat. Last month, I made yogurt day when the room is warmer, I have raised two bowl of yogurt onto the deck, and the two tangled in a blanket, a baby baikatekk is thin, the other thicker blanket. Yogurt has been ready for 4-5 hours, and pretty thick, standing in the refrigerator becomes even thicker. If the temperature drops too low, yogurt, yogurt will not come, so it has come at night, sometimes even double deck inside the morning is the only milk-like liquid in the bowl, so I started tgema day when it is warmer.
Muksu said ... It's ac45 nice that people themselves clean food prepared at home. Where is the thick yogurt at room temperature? This link is still one of the tutorial, which suggests that it is a ceramic or glass dishes and warmer on: April 19, 2007 14:42 http://thredahlia.blogspot.com/2007/04/jogurt-ehk-trgi-jogurti-nostalgia.html
Yoghurt is the thickness of the medium thickness, such as sour cream, definitely thicker than drinking yogurt shop. Write my own experience, this recipe does not come from a glass of yogurt, a glass probably keep warm as well. Today, I went to the kitchen on the table, even after 6 hours to get fat. I looked at the link, Turkish yogurt is probably a little different thing, put a sieve to drain, etc., is it a leaven, which is placed, also specifies that this thing should be. April 19, 2007 17:44
super deal (Y) to be cheaper ac45 1. 2. 3. cleaner must be delicious, by the way, for me, he stood in a plastic container inside ac45 the robe evening 10 o'clock in the morning 7.30ni So 10 hours and a half, and a