Even those people who like to eat in a healthy way may not realize that you can enjoy some products by making them yourself. They might be less expensive and you always know precisely what you are getting in the products that result. One of the easy dishes that can be made at home is described below. Here is how to make raw milk yogurt easily and quickly in your own kitchen.
It can be a surprise to some people that the product can be prepared easily in your own kitchen. You don't need special ingredients. Everything you need can be found at the corner store. They are not even expensive. You only need to buy some raw milk and a small amount of unflavored yogurt to serve as the starter.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
The live bacteria in the starter will release lactic acid which changes the character of the dairy product. The 110 degree temperature is the optimum level to encourage the production of lactic acid. You will need to maintain the warm temperature for at least four hours. If you let the process go on longer, up to eight hours, the end product will be thicker and creamier.
As you can see, learning how to make raw milk yogurt is not hard. You can find both ingredients in your local grocery. The activities are not hard to do and require no special tools. Just the warm starter and milk results in a delicious and healthy product.
It can be a surprise to some people that the product can be prepared easily in your own kitchen. You don't need special ingredients. Everything you need can be found at the corner store. They are not even expensive. You only need to buy some raw milk and a small amount of unflavored yogurt to serve as the starter.
The base of the finished substance is, of course, the dairy product. The starter is the other element that must be present. You can use any type of milk except for that which has been subjected to ultra-high temperatures (UHT). Remember that a low fat content amount results in a more watery finished product. More fat content means a more creamy and thick result.
You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.
While the rest of the recipe is pretty standard, it can vary a little, depending upon who is making the recipe. You should begin by bringing the dairy liquid to a boil and keeping it at a temperature of at least 180 degrees for a time. This heat will kill off any unwanted contents and bacteria which can be detrimental to the final result. Once it has reached the 180 degree level for a time, you should allow the result to cool down to about 110 degrees F.
Once the dairy liquid has dropped to the 110 degree F level, you can mix in a small amount of the live culture starter. Place the mixture in a container and maintain the temperature for at least two hours. Placing the container in a temperature controlled location is simple. Use an oven or temperature regulated appliance.
The live bacteria in the starter will release lactic acid which changes the character of the dairy product. The 110 degree temperature is the optimum level to encourage the production of lactic acid. You will need to maintain the warm temperature for at least four hours. If you let the process go on longer, up to eight hours, the end product will be thicker and creamier.
As you can see, learning how to make raw milk yogurt is not hard. You can find both ingredients in your local grocery. The activities are not hard to do and require no special tools. Just the warm starter and milk results in a delicious and healthy product.
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