Home-made yogurt and kefir

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

Instructions

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.