:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/F7awfT5tFt12vjIWouIi/c74f4ae709d94b25142ed1ada2f7ba.jpeg "Making yoghurt at home")
Source: Pixabay: DagnyWalter
Making yoghurt at home
The result is a delicious yoghurt, and the consistency is great. In my experience, it's much cheaper than store-bought vegetable yoghurt, and you can decide what flavouring you want to add.
Ingredients
- 1 l Milk replacer (coconut, oats rice almonds)
- 2 tablespoon Store-bought vegetable yoghurt (for probiotic bacteria)
- 1 tablespoon Agave syrup (optional)
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Directions
First, use clean utensils and utensils to avoid unwanted bacteria. Thoroughness is very important at this stage.
Heat the milk substitute over medium heat, but do not boil. Depending on its consistency, it may curdle and \curdle up\ but don't worry, this is normal.
When it is almost boiling, remove from the heat and let it cool to about 40-45 degrees Celsius. You will feel it by touch, it should be pleasantly lukewarm - it shouldn't burn your hands.
Once you have reached the desired temperature, add store-bought vegetable yoghurt, which contains probiotic bacteria. Mix well.
If necessary, sprinkle in agave syrup, although this is not necessary as the probiotic bacteria break down sucrose. This step is incredibly important if you want a sweeter, dessert-style yoghurt.
Put a lid on it and put it in a warm place for 24 hours to allow the bacteria to work.
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