How to Ferment Stone-Like Yogurt in a Jar? Making the Recipe
- First of all, we rinse our pot with water, add our milk into it.
- We put a saucer in our milk and light the bottom of the stove. This will prevent our milk from overflowing. In fact, how can the milk that I share on my own page not overflow? You can use the recipe.
- Look at the level when you put your milk in your pot.
- You should continue boiling the milk until it drops one finger down from the initial level. You must ensure that the water in the milk evaporates and disappears. When you don’t boil too much, your yogurt will be watery.
- After the boiling process is over, let’s pour the milk into the jars with the help of a ladle.
- Take the jars to the place where you will set them to ferment and fix them because it is not good to move after fermentation. I even lay table cloth under the jars. In this way, there is no heat loss. From the bottom, we protect the heat loss of the milk.
- The jars placed in their place should be checked from time to time to see if they have reached the fermentation temperature.
- In order to understand that it has reached the fermentation temperature, if we can count to 10 by inserting our little finger in the middle of the jar, that is, if our finger can withstand the heat, up to 10 seconds is okay. When counting alone, bites should begin to be felt on your finger after 7. At that moment, catch the right time 🙂 Otherwise, the milk will be warm and we cannot achieve the desired result.
- We take 1 spoon of milk from the milk that has reached its full consistency, put 1 tablespoon of yogurt in which we will make yeast, mix it in a bowl and ensure that it becomes homogeneous.
- Then add a teaspoon of yeast to each jar and mix 5-6 times. The aim is to spread the yeast to every point.
- After the fermentation process is finished, cover the jars with a perforated strainer and wrap them with a nice cloth. Only the top part of the sieve should remain open so that it does not steam and water.
- A second cloth should be thrown over it. Here it should be wrapped with that second cloth. I shared it in pictures, it will be explanatory.
- I ferment it at 12 at night and put it in the fridge at 8 am.
- When you wait a full night in the refrigerator, you are met with a completely organic and delicious taste like a stone.
What are the Tips for Yogurt Recipe Like Mold in a Glass Jar?
- In order for your milk not to overflow, you can put a saucer inside your pot. You should make sure that the plate you use is dry. By laying the plate flat, you should ensure that the bottom of the pot is in the middle.
- The fact that the milk you use is daily milk and is completely natural will positively affect your yogurt.
- In order for your yogurt not to be watery, you should boil your milk until it drops 1 finger below the first level.
- Your yogurts will ferment better in the heat. That’s why you can keep your jars inside the table cloth.
- If you have a digital thermometer, you can measure whether your milk is warm enough to ferment. However, if you can wait for 10 seconds when you put your little finger into the milk, it means it’s time to ferment.
- After you have fermented your milk, you should close it with perforated strainers, not directly on the jar lid. You will get better results when you do not move your jars at this stage. The first cloth you put on the perforated strainer should not completely cover the holes, you should cover all parts with a second cloth.
- You can ferment yogurt in glass jars, or you can do it in a pot. Glass jars provide ease of consumption in terms of quantity.
Baked Yogurt Fermentation Recipe;
- It provides convenience in the fermentation process and will be useful for you especially in colder seasons, Fermentation of Yogurt in the OvenYou can also prepare your delicious home yogurt with the method. You can find the recipe by clicking the link.
How Many Calories Are in Homemade Yogurt?
- 1 cup of homemade yogurt is equivalent to approximately 128 calories.