Total time: 1hr Yield: 1 quart Level: Intermediate
There was this time I went to Abuja Nigeria to pay my aunt a visit, she served me homemade yogurt with meat pie. The yogurt tasted so good but I forgot to ask her to give me the recipe. You know when you tell yourself you are going to do something and you end up forgetting, it irks me. Anyway' I know how to make it now. Yippee! and I'll be showing you.
- Sterilize the jar by boilingthe band and lid for about 15 minutes
- Heat the milk to 195 F
- After heating, put it in the sink to cool to 120 F (you could add sugar)
- Blend a cup of yogurt into the milk
- Pour the mixture into the jar
- Cover the jar and place it in the cooler
- Fill the cooler with 120 F water and close for 3 hours
- After 3 hours remove it and put it in the refrigerator
- Serve
Tips
- Whole milk makes the yogurt thicker
- The yogurt is used as the yogurt starter and make sure you open it when you are ready to use it
- The water should come at least half full to incubate
- Putting it in the fridge will make it thicker
- Incase you don't have a thermometer. Simmer: 185 - 200 F. (Little bubbles will appear). Warm: 115 - 120 F. (not hot but touchable)
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Have a nice day
xoxo
Raheenah
The example of those who disbelieve is like that of one who shouts at what hears nothing but calls and cries cattle or sheep - deaf, dumb and blind, so they do not understand. {Al-Baqarah 2:171}
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