Homemade Yogurt

Yogurt is a Turkish word meaning a custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.

Yogurt is not only yummy, but it has a lot of health benefits. It can also replace ice cream, milkshake, and smoothie. It contains more calcium and protein compared to milk. It is a good source of protein, calcium, riboflavin and vitamin B 12.

In Turkey, yogurt is consumed plain, used as salad dressing, mixed with salt and water to produce ayran (a yogurt drink), used to marinate meat and poultry, and so on.

My boyfriend once taught me how to make homemade yogurt. I am only using two ingredients and that's 1 liter of pure fresh milk and 125 grams of creamy natural yogurt (make sure it really plain, no added flavors) from a local grocery.

Here's how:

• Heat the milk and then wait for it to cool down.


• Add in the creamy natural yogurt and mix well.


• Pour into a plastic container or jar.


• Put the container or jar into a place that will serve as incubator.


• Leave it for 10 to 12 hours.


• After incubation, put the yogurt in the refrigerator.


• Serve after another 12 hours.

Remember:
Try not to disturb the jar or container during the process of incubation.