How to make a yogurt guide

[RuudVanNistelrooy]

It's actually easy. All you need is 1L of at least 3.5% fat milk, sieve which has to be clean and kefir cultures or even some store bought yogurt.
If you don't have kefir just use 2 spoons of yogurt in 1L of milk in the glass bottle. Close it, shake it and leave it to rest for 10 - 12 hours at 24-38 Celsius temperature. After that run it through your sieve a couple of times depending on if you want thicker structure of yogurt. Don't throw away the whey because it is useful.

[MVP]

Noonz has yogurt in his backpack

[n9wiff]

It's actually easy. All you need is 1L of at least 3.5% fat milk, sieve which has to be clean and kefir cultures or even some store bought yogurt.
If you don't have kefir just use 2 spoons of yogurt in 1L of milk in the glass bottle. Close it, shake it and leave it to rest for 10 - 12 hours at 24-38 Celsius temperature. After that run it through your sieve a couple of times depending on if you want thicker structure of yogurt. Don't throw away the whey because it is useful.

I've been thinkin' about making my own yoghurt 


Would you say they taste better than storebought?

[n9wiff]

The new one I bought tastes like cream cheese I like it a lot

30 RM for 1KG which is 6.54 EUR

[RuudVanNistelrooy]

I've been thinkin' about making my own yoghurt 


Would you say they taste better than storebought?

Yogurt is sensitive to temperature changes so during transport and waiting to be put on shelves it loses a part of it's flavor. Idiots are not in a hurry to store it properly.

[n9wiff]

Yogurt is sensitive to temperature changes so during transport and waiting to be put on shelves it loses a part of it's flavor. Idiots are not in a hurry to store it properly.

Interesting. I know a Malaysian kefir grain dealer so I'll def give this a shot 


Most definitely this one has lost a lot flavour in transit since it's import.