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Ingredients:
whole milk
lemon or fresh chilli
Method:
- boil the milk and cool it down
- pour in a small bowl, add chilli with stem or
- cut one side of lemon and dip in the milk
- do not squeeze the lemon juice out
- half cover the bowl
- leave it in a warm place until thickens (15-20 hours)
the secondery culture you can use to make actual yogurt.
Notes:
* Don't cover the bowl completely, keep a little opening so that the bacteria in the air can go in.
*although mine took three days to achieve the perfect yogurt, yours could take more because this is natural bacteria from the air causing the progress, It depends on how much bacteria present in the environment and the supportive weather, so the time limit may vary.
*use a small amount of milk until you get the right taste so that you don't waste a lot of milk.
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Comments
Does it contain probiotic bacteria like store bought bacteria strains?
ReplyDeleteyes of cours
ReplyDeleteCan I use evaporated milk for the yoghurt instead ?
ReplyDeleteI do have problem s after production .my bottles of yughurt use to swelow up after one or two weeks
ReplyDeleteThank you for your help , you're awesome I'll be printing this and trying . you just made life easier for someone and maybe healthier Ma God help you as well as you help others and more.
ReplyDeletecan you use coconut or almond milk using this recipe?
ReplyDeletehow do you make the secondary culture?
ReplyDeletedo i cut the lemon in half and put one half in the milk or...
ReplyDeleteand
how warm must the place be where i keep it
and
is there a way i can speed up the process
and
wont the milk start to spoil if i leave it out
the milk wont spoil, when milk is left out it sours and curdles. but that's because the chili or lemon defensive mechanisms prevent it from spoiling because they Kill bad bacteria. the good bacteria forms in this process from the milk curdling, i hope you get your answer
DeleteCan we chilli and lemon both together
ReplyDeletecan we keep it in the fridge after making the 2nd batch and still be able to use it for future yogurt batches or should it just be kept in room temp? thanks!
ReplyDeleteWhat range of temperatures are considered warm???
ReplyDelete110 and 90 F (43.3 to 32.2 C).
DeleteThank you for sharing such a helpful article on how to make yogurt you are truly awesome and wonderful ^^
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ReplyDeleteCan I make it without a lemon or chilli?
ReplyDeleteI read this article, it is really informative one. Your way of writing and making things clear is very impressive. Thanking you for such an informative article. probiotics for psoriasis
ReplyDeleteHello, I just wanted to ask, since you have used chilli and lemon can I use other flavors like strawberry, orange etc,
ReplyDeleteAnd does the culture really have all the bacteria it is supposed to have to turn the milk into yogurt?
And what if the milk spoils?
And can we color the culture with food coloring?
Thank you, hope you respond
I read your post and got it quite informative. I couldn't find any knowledge on this matter prior to. I would like to thanks for sharing this article here. home enema recipes
ReplyDelete