Yoghurt (tutorial is taken from here) is going to need to make 1L of milk and 1 dl of yeast, which

Yoghurt (tutorial is taken from here) is going to need to make 1L of milk and 1 dl of yeast, which is suitable for example, at the beginning of Valio Gefilus, Pajumäe, Actimel natural yoghurt. Yoghurt starters are not suitable, the composition ice pop molds of which are thickeners, gelling agents, preservatives or the like! When the first yogurt is made, you take it from there, ice pop molds before seasoning 1 dl, the next regular starters. Sourdough starter is stored in the refrigerator 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. Starters suitable for frozen yogurt, in which case it should be thawed prior to use. Homemade yogurt into yeast is not recommended to maintain more than a few days. If you happen to not just the most beautiful yogurt structure will become lumpy or too sour, it is not such a yoghurt starter culture to the point, because if the starter is bad, you can not even come up with a good yogurt! If you do poepiimast yogurt, then put the milk in a pot and heat to 45-55 kraadini- the first steam appears. When used maapiima, it must be heated to 80-90 C. and allowed to cool to 45. Next, pour the milk into the bowl with plastic lid, mix with 1 dl of yoghurt, put the lid on and leave it to stand. It will remain at room temperature for about 4-8 hours until the yogurt ice pop molds is yogurt in change. On the day when the sun shines hot and the room is not so important, but should ice pop molds be in the cooler pan "blanket" warm to put on, so that the sides and the bottom is the sheer kaetud- is very important ice pop molds to maintain milk yogurt for completion during the heat. The warmer is, the thicker the yogurt, and the faster you can complete. If the temperature drops too low, yogurt, yogurt will not come. In the meantime, should not be mixed, it becomes lumpy. Stir until the end of ripening. Ready to put the yogurt in the fridge and seasoned before use. For example, frozen yogurt blackcurrants. The food processor to crush kokteilikannus about 2 inches of frozen berries ice pop molds with a glass of yogurt and 2 tablespoons ice pop molds sugar. Its blend disturbing the rest of the yogurt. By doing additive mixes nicely with yogurt and does not sink so slightly to the north. 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 of the room keeping time, the longer it must be thicker, more than 8 hours, although not particularly desirable, becomes too sour. Homemade yogurt ice pop molds is very easy to make a cream cheese.
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