Making yogurt at home is a tradition cherished in many cultures, known for its simplicity and the wholesome goodness of its result. But achieving that exceptionally thick, almost stone-like consistency can be a little tricky. That’s where our little secret comes into play. Here’s what you’ll need.
Ingredients for the Recipe:
- 2 liters of farm-fresh milk
- 2 tablespoons of cornstarch
- 2 tablespoons of yogurt (as a starter)
Now, let’s unravel the mystery with these steps:
1. Prepare the Milk: Start by pouring your farm-fresh milk into a large pot. The quality of milk is paramount here; the creamier, the better. Heat the milk gently, stirring occasionally, until it’s just about to boil. Then, reduce the heat to a simmer.
2. Mix in the Secret Ingredient: While your milk is gently simmering, it’s time for the secret move. Take a small bowl and mix the cornstarch with a little milk taken from the pot to create a smooth paste. This cornstarch is our magical thickening agent, the secret to that stone-like consistency. Slowly stir this mixture back into the pot with the milk.
3. Cool and Add the Starter: Let the milk cool to a lukewarm temperature. It should be warm enough that you can comfortably keep your finger in it for a few seconds. Then, stir in the 2 tablespoons of yogurt. This is your starter, filled with the good bacteria needed to transform your milk into yogurt.