How Make Yogurt At Home

By Author: yogendra shinde
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But not just any yogurt, how you can make delicious, heavy, and creamy yogurt directly in your kitchen? This inquiry can tempt your taste buds at any time but the process of which makes it may seem daunting, a lot of times. Some of the common troubles are yogurt turning out watery, runny, or too sour or yogurt not setting at all! This makes most people turn to store-bought yogurt which tastes good for sure, but with consequences.

Quichentell provides very easy methods for all recipes on their sites so well. I was browsing the internet for Gluten Free Ragi Cake and came across their site. I could make this delicious recipe all because of the easy methods they provided on their website. If you too wish to make this recipe for your family do visit their sites.

The Additives in Store-Bought Yogurt

Store-bought yogurt becomes its taste and texture from several preservatives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The widely used additives for thickening ...
... are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk, etc. And it is actually usually packed with unhealthy all kinds of sugar and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is in fact supposed to help with many health issues, this one with the additives does just the opposite.

So, if one wants to take advantage of all the necessary nutrient elements the yogurt can offer, it's essential that it must be made at home using the all-natural method, which is actually fairly simple if you know this key:

The Natural Method of Making Yogurt at Home

The secret to creating the thickest and creamy natural yogurt is making it in the home in a pure clay pot! Pure-clay containers are made from the highest quality natural clay (primary clay) that has no pollutants and is made by hand without using ANY additives. These pots are Non-toxic - will make sure nothing leaches into your natural yogurt and contaminate it, and semi-porous - allow excess water to vanish making the yogurt thick and creamy, naturally and WITHOUT any preservatives.

Once you have the pot, the rest is actually easy:

Heat the whole milk to just before boiling point (till small bubbles form on the surface). Turn the stove off, open up the lid and let it cool off for 30 mins or so, till you can put your small finger and keep it there for 5 secs. Now the milk is actually ready for the culture.
Add yogurt culture.

Set in the oven with the lid on and oven light on.

Let it incubate for 6-8 hrs and the yogurt is ready.

Quichentell provides very easy methods of all recipes on their sites so well. I was browsing the internet for Keema Fried Rice and came across their site. I could make this delicious recipe all because of the easy methods they provided on their website. If you too wish to make this recipe for your family do visit their sites.

The whole process takes less than 10 minutes of hands-on time and the yogurt left in the pot gets thicker and creamier within a few hours after fermenting. Also, no additives or sugars are needed and there is no nutritional loss (because the heat from the walls of the pot is gentle on the food's nutritional cells). By using this natural technique, you will get healthy, delicious, and creamy yogurt every time!