Homemade curdled milk

Step-by-step preparation

Cooking time: 3 hr 10 mins

1. STEP 1

   

   How to make homemade yogurt from milk? Prepare all the necessary ingredients. Take natural milk and sour cream without vegetable fats and it is better to take it with high fat content, it will be tastier.

2. STEP 2

   

   Pour the milk into the pan, put on the fire and bring to a boil. Make sure it doesn't run away! It is better to remove the foam.

3. STEP 3

   

   Cool the milk to 25 degrees, which is about room temperature, a little warm. Add sour cream to the milk and mix well with a whisk.

4. STEP 4

   

   Now let's make a water bath. Pour warm, almost hot water into a basin, bowl or other pan. Place a pan with future yogurt on top. The water level in the basin should be approximately at the milk level.

5. STEP 5

   

   Cover the milk with a lid. Leave in this position for several hours, adding hot water from time to time.

6. STEP 6

   

   Place the prepared milk in the refrigerator. I made it in the evening, and in the morning it was already such a thick yogurt. For convenience, transfer the finished homemade curdled milk without sourdough into jars. Bon appetit!

Comments on the recipe

Natalia M

28.07.2023

4.8

We love homemade milk very much. I made yogurt using this recipe. I'm interested in the cooking method; you need to keep the container in a bowl of warm water. Usually I ferment directly in jars, but here I have a saucepan. I took a stainless steel saucepan, but I think it would be better to use something else, perhaps a clay pot, it holds the temperature better. The curdled milk turned out thick and tender, the thickness depends on the fat content of the sour cream, mine was 20%. Fresh yogurt is not sour at all; a layer of cream has formed on top. We ate it for breakfast with cottage cheese and corn flakes. Very tasty and natural product. I recommend everyone to try it)

BLUE-EYED

28.07.2023

4.5

Katya, hello! Thank you for the interesting and useful recipe. I made it with yoghurt from farm milk, not boiled, and there is a completely different recipe, but also fermented milk, although the taste is something between kefir and yoghurt. And sometimes you need really fresh yogurt. Great recipe, I will definitely use it!