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Home-made yogurt and kefir

Thursday 20 th June 2013

Yogurt and kefir are probiotic foods, therapeutic foods rich in lactobacilli that help the development of a healthy intestinal flora. But commercial yogurts have appreciable amount of lactose, for this reason it is not suitable for people with milk intolerance. But the homemade yogurt does not contain lactose  if the fermentation is well done and casein is pre-digested, so you can enjoy the milk. The condition is that milk should be both organic and raw!


Ingredients (for 6 yogurts approx.)

1 litre of raw milk (not pasteurized)
Yogurt: 2 bags of yogurt culture or 1 plain yogurt
Kefir: 1 bag of kefir culture or 1 plain kefir

Kitchen tools:

Kitchen thermometer
Yogurt maker


1 -. Heat the milk in a saucepan gently to 40 º C.

2 -. Pour into a small container a little milk and add the yogurt culture and mix well. If yogurt is used, you just pour the yogurt into the pan and mix well.

3 -. Pour the contents of the small container with the rest of the milk and mix again. Mix well.

4 -. Pour into containers for yogurt, close, and put it in the yogurt maker.

5.- Leave to ferment for 24 hours.

6 -. It can be kept in the fridge for about 15 days.

During the summer the yogurt maker is not necessary if the ambient temperature is above 23 º C. You can just let it ferment in the higher cupboard (warmer) or over the motor of the refrigerator.

Also, you can use the oven and set the temperature to 40-45 ° C.

Tip: Write down the time you started so you know when to stop the fermentation after 24 hours.

If your milk is pasteurized, then use this other recipe.

More about: dairy products , gaps
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