do you know that yogurt is sooooooooo easy to prepare?
here is how i did it :)
|2 boxes of full cream milk (each box = 1 liter)|
|yogurt starter - natural yogurt|
|after the milk turns warm (not too hot anymore), pour the milk into another container,|
and pour the whole natural yogurt inside
|stir well so that the natural yogurt mix well with the warm milk|
|close the container with its cover|
|wrap the container with a clean towel (you can use blanket or |
normal shower towel as long as it can wrap it nicely)
|look! it thickens! then put in the refrigerator for an hour at least for best result|
|bon appetit! you can eat it with any dry or fresh fruits!|
the rational of having the milk warm, not too hot nor at room temperature is because, the yogurt starter is actually an ingredient which has live bacteria in it...and its the good bacteria our stomach can tolerate or even in need of. having the approximately tolerated temperature of milk, the bacteria can multiply and they transform the milk fat into protein. why is it sourish? hmm...i need to do some research on it haha...just eat it lah...
on the nutrition point of view, yogurt is known as immune booster and also good source of protein, in case you intend to slim down.
the conventional iranian's way is they would pour the whole yogurt into a plain while cloth and hang it in order to expel the water from the yogurt, leaving it very thick and creamy. i thought of doing that in the beginning but it seems quite tedious finding a plain cloth, i just sticked to the normal way of preparing yogurt.
so, happy trying and good luck!