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libaby
@libabi
Homemade Yogurt: How to Make It and What’s the Catch Homemade yogurt is healthy and easier than you’d think. Take a liter of milk, heat it to 40–45°C, stir in 2–3 tablespoons of plain yogurt with live cultures (or a starter), and let it sit in a warm spot (like a thermos or an oven at 40°C) for 6–8 hours. You’ll get a creamy, fresh yogurt — add fruit or honey to taste. But there’s a downside. Unpasteurized milk might harbor harmful bacteria, and if the temperature’s off, the culture won’t work — leaving you with runny or sour yogurt. Plus, UHT store-bought milk can be tricky to ferment. Pay close attention to the process
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