Directions
- 1Pour the milk into a container to get the exact 1.5 liters.
- 2Transfer the milk to a pot.
- 3Heat the milk for 5 minutes.
- 4Dip your finger into the milk to check if it's warm, not hot.
- 5Take a portion of the milk.
- 6Put 3 tablespoons of yogurt into the portion of milk.
- 7Mix the yogurt with the portion of milk.
- 8Pour the yogurt-milk mixture into the pre-heated milk in the pot.
- 9Stir the mixture in the pot.
- 10Transfer the mixture to the yogurt maker.
- 11Incubate for 12 hours.
- 12Plug in the yogurt maker.
- 13Unplug the yogurt maker after 12 hours.
- 14Let it cool for 10 minutes.
- 15Place the container in the refrigerator.
- 16Take out the yogurt from the refrigerator after 8 hours.
- 17Transfer the yogurt to a glass jar.
- 18Close the glass jar.
- 19Store the yogurt in the refrigerator again.
- 20Serve and enjoy.
Ingredients
- 3 tablespoons yogurt with live cultures
- 1.5 liter UHT full cream milk
Equipment
containerpotstovespoonyogurt makerrefrigeratorglass jar
Tips
- Make sure the yogurt maker is not moved for 12 hours.
- Transfer to a glass jar for longer shelf life.
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