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I submerge my soon-to-be-yoghurt jars in 42°C hot water in a pot, then put that next to the radiator during the winter months, or in the sun during the summer m
by adimitrov 11y ago
I submerge my soon-to-be-yoghurt jars in 42°C hot water in a pot, then put that next to the radiator during the winter months, or in the sun during the summer months. Check up on the temperature maybe once or twice over the course of 6-8, then put in the fridge overnight.
I usually make 1.5kg of yoghurt that way, and it keeps for about one to two weeks — but it never survives that long (2-person household), so I make yoghurt around every three days. We use it for breakfast cereals, yoghurt with jam (home made jam for added benefit :-) and ayran. It's fantastic!
- ronjouch 11y agoDidn't know about ayran, will try it, thanks :) . Do you prepare it just with by "mixing yogurt with iced water", or do you add flavor to it? (like Indians do with lassi [1]). [1] https://en.wikipedia.org/wiki/Lassi https://en.wikipedia.org/wiki/Lassi
- adimitrov 11y agoI do like lassi, from time to time (as long as it is without "black salt," which I consider an acquired taste that I probably won't acquire anymore) but I mostly drink ayran. It is best prepared with just a couple of tablespoons of yoghurt (3-4) in a liter-sized bottle of water, with a teaspoon of (ordinary, white) salt added to it. Shake well, enjoy :-)