Did you know that you do not have to always buy yogurt from the supermarket?
Yogurt is nutritious and also has a myriad of health benefits. Besides drinking it, you can also use it to prepare some foods such as salads and treat yeast infections in women. It’s also known to boost the immune system and cleanse the face.
Regular consumption of yogurt is thus necessary but this can be quite expensive if you have to buy it on a daily basis. Fortunately, you can make great yogurt from the comfort of your home and you don’t need to be an expert to do that.
Check out this recipe on how you can make delicious homemade yogurt:
1 liter of fresh milk (or more depending on the amount you want)
¼ glass of yogurt
Flavors of your choice
Oven or any available source of heat
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Pour the milk into the sufuria and heat it in moderate heat. As it heats, stir it to avoid burning and spilling over.
At this point, add sugar to the taste of your liking. When the milk looks frothy and is just about to boil, get it out of the fire. If you have the thermometer. The temperature should be around 93.3C.
Now it’s time to cool the milk. You can dip the sufuria in a larger container with cold water or put in the fridge to cool faster. As it cools, stir it to ensure even temperatures and to prevent a skin from forming. But if it forms, you can skim it off for other uses or stir it back.
Once the milk is cool enough to touch, add your ready yogurt into the milk. But you may have to heat the yogurt a little bit for easier blending. Whisk them together thoroughly to get a smooth mixture. The yogurt acts as cultures that help in converting fresh milk into yogurt.
At this point, you can also add the flavors of your choice and cover tightly.
The incubation stage is the final one to make your yogurt. Here, you simply put it in the oven or heat it on the cooker if you don’t have an oven. Again, just heat it moderately such that it doesn’t get too hot.
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Once it’s hot enough, use insulating materials such as a blanket to properly cover it. This will help in maintaining the necessary temperatures for yogurt formation.
Let it sit for four to six hours after which it should be ready. After incubation, you will notice some thin clear liquid at the top. You can either strain it for thicker yogurt or stir it back if you don’t want your yogurt thick.
The longer your yogurt stays in incubation, the sweeter and thicker it becomes.
You can now enjoy your yogurt and keep some to make some more next time.