{"id":1552,"date":"2017-02-20T15:10:12","date_gmt":"2017-02-20T14:10:12","guid":{"rendered":"http:\/\/taoofstefan.com\/blog\/?p=1552"},"modified":"2017-02-20T15:10:12","modified_gmt":"2017-02-20T14:10:12","slug":"how-to-make-yogurt","status":"publish","type":"post","link":"https:\/\/taoofstefan.com\/blog\/main\/lifestyle\/how-to-make-yogurt\/","title":{"rendered":"How to make Yogurt"},"content":{"rendered":"

In this article, I want to show you how to make yogurt<\/strong>. After doing some research I figured out how to make it and I want to share my experience on how to make your own yogurt with you.<\/p>\n

\"How<\/a>

How to make yogurt<\/p><\/div>\n

<\/p>\n

How to make Yogurt: To machine or not to machine?<\/h1>\n

While I was conducting my research on how to make your own yogurt, I found two basic concepts<\/strong> on how to make it:<\/p>\n

    \n
  1. without a machine or<\/li>\n
  2. with a machine.<\/li>\n<\/ol>\n

    The advantage of a machine<\/strong> is that it’s much easier to control and maintain a given temperature<\/strong>, which is important in the process of making your own yogurt. The bacteria that transform the milk into yogurt need some heat to do their magic. Without it, nothing is going to happen. With too much heat the bacteria will simply die and nothing else will happen.<\/p>\n

    Of course, a machine is a small investment<\/strong> and you might be unsure if you want to spend 20+ euros on a machine that you won’t use. I thought the same and for that reason, I went the first path and didn’t use a machine.<\/p>\n

    How to make Yogurt:\u00a0Sources of Yogurt Cultures<\/h1>\n

    The next step is to decide where you want to get your yogurt cultures. There are again two routes. You can use either:<\/p>\n

      \n
    1. packaged yogurt bacteria\/cultures\u00a0or<\/li>\n
    2. some store-bought yogurt.<\/li>\n<\/ol>\n

      Both options work. The advantage of the packaged bacteria is that you can pick and choose the specific type of bacteria you want. Usually, these four are used during the production of yogurt:<\/p>\n