In the fascination of one of the detox programs, I caught my eye with “goat yogurt” as a main dessert. I have already written many times Why goat milk is better than cow's milk, and such a question about desserts with ribs did not cause me any doubts - it is tasty, healthy, you cook with your own hands and, except for milk and bacteria, there is nothing in it. Perfectly. But there is a “but”:
- the desire to save space in the kitchen — I do not have a yogurt maker for a simple reason: they are quite bulky
- I also did not have a thermos (I literally recently threw out both and did not have time to buy new ones)
I reread the entire Internet and found several ways to make yogurt at home without the aforementioned accessories. I chose the one that I liked the most (wrap a hot pan in 3 warm sweaters - I missed this option) and did. And it turned out. Now I need to share it with you:)
For 1 liter of goat milk yogurt:
- 1 liter of goat's milk
- 1 ampoule of bacteria (sourdough)
Preparation
If you use raw milk, but are not sure of its quality, bring to a boil (about 90C), when the steam is already rising and the bubbles along the edges of the pan increase and begin to move intensively. Cool, then follow the recipe. Since goat milk has practically no casein - a complex protein, a kind of “glue” that makes digestion difficult, it does not need boiling. It will not bring much benefit, on the contrary, will deprive useful enzymes. But many do not risk drinking raw milk. Then we do the procedure. For pasteurized and ultra-pasteurized milk, this procedure is not required. I also drink raw milk, and I use it for yogurt.
Process
Scald the pan and spoon with which we will work with boiling water. Heat the milk to 37-43C. Well, if there is a culinary thermometer. If not, this temperature is a little hot body temperature. Drops of milk on the wrist should be warm, but not hot (I specially did without a thermometer, check). It is important not to heat up to 50C - at this temperature all bacteria will immediately die.
Dilute dry sourdough in milk. Pour into containers, pre-scald them with boiling water. You can use glass, with tight lids in which you would put hot jam:) or clay pots (very patriotic). In any case, nothing flakes - we will not have high temperatures.
Preheat the oven to 45C. (As a rule, the first marks on the regulators mean 50C, put a little less). Put jars of milk on a sheet, close the oven... and forget about yogurt for 6-7 hours. Or at night. Store the finished yogurt in the refrigerator.
Eat yogurt for breakfast. In its pure form, with honey, syrups, serve with pancakes, season leaf salads, mix with fiber for benefits, etc. etc.
Photo: bonappetit.com
Preparation
If you use raw milk, but are not sure of its quality, bring to a boil (about 90C), when the steam is already rising and the bubbles along the edges of the pan increase and begin to move intensively. Cool, then follow the recipe. Since goat milk has practically no casein - a complex protein, a kind of “glue” that makes digestion difficult, it does not need boiling. It will not bring much benefit, on the contrary, will deprive useful enzymes. But many do not risk drinking raw milk. Then we do the procedure. For pasteurized and ultra-pasteurized milk, this procedure is not required. I also drink raw milk, and I use it for yogurt.
Process
Scald the pan and spoon with which we will work with boiling water. Heat the milk to 37-43C. Well, if there is a culinary thermometer. If not, this temperature is a little hot body temperature. Drops of milk on the wrist should be warm, but not hot (I specially did without a thermometer, check). It is important not to heat up to 50C - at this temperature all bacteria will immediately die.
Dilute dry sourdough in milk. Pour into containers, pre-scald them with boiling water. You can use glass, with tight lids in which you would put hot jam:) or clay pots (very patriotic). In any case, nothing flakes - we will not have high temperatures.
Preheat the oven to 45C. (As a rule, the first marks on the regulators mean 50C, put a little less). Put jars of milk on a sheet, close the oven... and forget about yogurt for 6-7 hours. Or at night. Store the finished yogurt in the refrigerator.
Eat yogurt for breakfast. In its pure form, with honey, syrups, serve with pancakes, season leaf salads, mix with fiber for benefits, etc. etc.
Photo: bonappetit.com
