Homemade Yogurt

Homemade yogurt is a delight that, once prepared, will completely transform your culinary experience. If you want to enjoy a creamy and flavorful yogurt, I recommend using fresh milk, directly from the source. Cow's milk or buffalo milk offers a much more intense texture and taste than store-bought milk. Start by heating the milk in a large container, preferably stainless steel or ceramic, being careful not to let it boil. Watch it closely, and when you notice it starts to form a foam on top, known as caimac, turn off the heat. This moment is crucial, as excessive boiling can alter the properties of the milk.

Let the milk cool in the same container. The ideal temperature to add the yogurt is when you can dip your finger into the milk without feeling discomfort, which is about 40-45 degrees Celsius. Add natural yogurt, preferably one that contains active cultures, and mix well with a wooden spoon or whisk until the mixture becomes homogeneous. It is essential that the initial yogurt is of good quality, as it will influence the fermentation and the final texture of your yogurt.

After you have homogenized the mixture, pour it into the clay pot, which helps maintain a constant temperature, and put the rest in a small jar. Cover both the pot and the jar well with a lid or a clean towel. Place them between pillows or in a warm spot to ferment overnight. This fermentation process is essential for developing the flavor and texture of the yogurt.

In the morning, check if the yogurt has thickened properly. If the texture is creamy and smooth, carefully move it to the fridge to cool completely. Your yogurt is now ready to be enjoyed! I suggest serving it at breakfast alongside juicy mango pieces and a teaspoon of honey to add a sweet and exotic touch. This combination is not only delicious but will also provide you with an explosion of vitamins and energy to start your day strong. Savor every spoonful and enjoy the benefits of homemade yogurt!

 Ingredients: 1 l cow's milk (I used the store-bought kind) 4 tablespoons of well-sticked yogurt 4 tablespoons of well-sticked yogurt

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