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If you eat healthily, then you probably love yogurt - it's one of the healthiest and the tastiest things you can find!
Meanwhile, your home-made yogurt can taste even better if you know some tips on how to improve it.
Here are some tricks that can make your home-made yogurt simply delicious.
Use a plain, unsweetened yogurt with live active cultures as your starter.
Ensure it contains probiotics for fermentation.
Gently heat the milk to around 180°F to denature proteins, which aids in achieving a smoother texture in the final yogurt.
Cool the milk to around 110°F before adding the starter culture.
This is the ideal temperature for the yogurt cultures to thrive.
Blend the starter yogurt with a small amount of the cooled milk before adding it to the entire batch.
Ensure an even distribution for consistent fermentation.
Keep the milk mixture at a steady temperature between 110°F to 115°F during the fermentation period.
This can be achieved using a yogurt maker, an oven with a light on, or a warm environment.
Allow sufficient time for fermentation. Generally, 6-12 hours produces a tangy flavor and thick consistency.
Longer fermentation may result in a thicker yogurt.
Once the yogurt is set, avoid stirring or jostling the mixture.
This helps in maintaining the desired thickness.
After fermentation, refrigerate the yogurt for a few hours to enhance its texture and flavor before serving.
Previously, we talked about baked milk.