How to make yogurt in cosori pressure cooker

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Which ferment for yoghurt?

Which ferment to choose to make yogurts? The most common and widely used lactic ferment is simply commercial plain yoghurt. It will provide the necessary ferments to make your own yogurts. However, avoid stirred yogurts.

Which milk to choose to make yogurt?

– Cow’s milk: whole or semi-skimmed, fresh, pasteurized or UHT, all types of milk can be used. Nevertheless, I recommend that you use whole milk, preferably fresh or pasteurized, to obtain firm and creamy yogurts.

Why boil milk to make yogurt?

If you use raw milk, remember to boil it so that your yogurts will keep a little longer. Then, whole, skimmed or semi-skimmed milk, everything is possible! Just know that whole milk yogurts are firmer.

What is the difference between lactic ferment and probiotic?

Probiotics can come from many foods, the richest being lacto-fermented foods like yogurt, sauerkraut, etc. Thus the bacteria which produce lactic acid from the fermentation of lactose are called lactic ferments.

What are the best lactic ferments?

The diversity of these living microorganisms is great. But the best known and used are lactic ferments. Yes, it is thanks to lactobacillus, bifidobacterium and streptococcus that we taste yogurts, sausage and sauerkraut…

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How to flavor homemade yogurts?

Flavor homemade yogurts

You can add jam, honey, fruit coulis, chestnut purée, maple syrup, orange blossom water… If you want to add fruit, they must be sweet and cooked. Raw they are far too acidic and can spoil the milk.

How to make good homemade yogurts?

Bring 1 liter of milk to 40°C. If the milk is fresh, bring it to a boil and allow its temperature to drop to 40°C. Then add 1 pot of yogurt, or lactic ferments, and pour everything into pots. Close them and place them in a yogurt maker.

What is the healthiest yogurt?

1. Nestlé natural yoghurt The winner of the prize for the best natural yoghurt, according to the consumer organization in terms of nutritional qualities, goes to Nestlé yoghurt. It has a score of 75 points out of 100.

What temperature of milk to make yogurts?

To develop, the ferment likes a little heat, but not too much. 40° is perfect for him…because at 45° he dies (and your yoghurts fail). The principle of the yogurt maker is therefore to maintain this gentle heat for the optimum time (from 6 to 8 hours) to obtain firm but tasty yogurts.

Why are my homemade yogurts too runny?

Your yogurts are liquid. Several possibilities: The ferments were no longer good (yoghurt too old or expired ferments). The preparation temperature was too high or too low (hence the importance of the culinary thermometer if you make your yogurts without a yogurt maker).

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