Bé podria utilitzar la mateixa màquina per escalfar la llet a 50ºC i barrejar el iogurt inicial, però, de moment no ho faig, i utilitzo el foc i el meu termòmetre per assolir la temperatura adequada perquè s'alliberin els enzims del iogurt.
Seguint les passes que us explico, he aconseguit uns iogurts més densos que els que aconseguia abans.
Ingredients:
- 1 litre de llet fresca
- 1 iogurt natural sense sucre de pot de vidre
- Posem la llet amb un iogurt a dins en un pot al foc i ho anem barrejant fins als 50ºC.
- Ho traiem del foc i anem omplint pots o gots de vidre (a mi amb aquesta quantitat m'ha sortit 12 iogurts).
- Els tapem.
- En paral·lel, posem aigua dins de la gerra del robot de cuina, i l'escalfem durant 12 minuts a 120ºC.
- Apaguem la màquina, posem la vaporera i a dins els iogurts tapats, i la tapem amb uns draps de cuina, per a mantenir el màxim l'escalfor.
- Deixem refredar durant més de 8 hores.
- Posem els iogurts a la nevera.
Hoy en la fiambrera: Yogur!
Today at the lunch box: Yogurt!
Ces boîtes à lunch: Yaourt!
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Crec que és una de les coses més fàcils a fer a casa, i que sempre surten bé!! amb el vapor no ho he provat mai, avui n'he de fer i ho faré així!
ResponEliminaSalut
Jo no tinc iogurtera, i aquest és el sistema que més m'agrada. De facto, si no tens robot, pots fer-ho igual amb una vaporera sobre un pot d'aigua bullint i deixar-lo.
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