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Instructions:
Calienta the leche in a medium-sized fire that has a temperature approaching 85°C (185°F). It is a product that contains bacteria that do not destroy the texture of the yogur.
Retira the leche of fire and déjala enfriar hasta que alcance a temperature de alrededor de 43°C (110°F).
In a separate recipient, mezcla las 2 cucharadas de yoghur griego with a poco de la leche hotte hasta que esté bien combinado y sin grumos.
Agrega esta mezcla al resto de la leche hote y remueve suavemente para incorporar.
Fourth, the mezcla en recipientes individuales open a recipiente largee y tapalo with a tapa hermética or a pan limpio.
The recipient is in a warm and dry container and takes 8-12 hours to ferment. You should use a pre-heated minimum temperature (generally around 50°C or 120°F) to maintain the cold ambient temperature.
After the fermentation period, the yoghurt is refrigerated for a period of 4 hours to achieve a more consistent consistency.
One of the refrigerators can be used to serve the Greek yogurt with milk, fresh fruits, secluded fruits or another complement to the selection.
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