homemade yogurt 
I found a recipe that inspires me a lot ... then the place and I'll try soon ...
I love yogurt, all types, but when the neighbor of my parents prepared me and gave it to taste disibillio went in!
WHAT IS SO PREPARE FOR THE YOGURT AT HOME??
INGREDIENTS TOOLS NEEDED
a steel pan clean with a capacity of at least three times the milk used;
1 The long-life milk organic whole;
some glass jars with screw cap (for a total capacity of milk extremely well-used clean and dry, preferably small portion if you want to yoghurt or 250 ml: 4 Seasons are excellent Bromioli 150 ml);
1 jar of organic yogurt and whole (for one / two liters of milk just a jar of 125 ml). buy a yogurt with the date of production of the type that prefer to get close;
a steel ladle and a spoon.
a wooden box or carton with a lid.
an old wool sweater that you no longer use.
HOW TO PROCEED:
1. Let the pot of yoghurt and milk carton from the refrigerator for a few hours: do not proceed until they both have the same environmental temperature. If the bacteria undergo a thermal shock, will die and will no longer work for you.
2. When the milk and yogurt have the same temperature, pour the milk into a pot of yoghurt and open the jar, leaving him to stand still near (30 cm) of the pot. Turn the heat under the pan to medium strength. The milk will come gradually boil. I recommend you do not leave the pot on the fire then do not cry over spilled milk (ahahaha).
3. The boiling will be spectacular, as usual, since at this stage the milk increases its volume by over 100%, so we used a pot so large. Put this in the heat to low and simmer for ten minutes. In this phase, while eliminating any unwanted bacteria that alter the fermentation process, the temperature will lose the milk by evaporation, a portion of the water contained therein, thus helping to achieve a particular end product consistency.
4. Off the fire, you can leave the pot for about half an hour, waiting for it to cool to a temperature between 40 ° C and 45 ° C. During the boil will be formed on the surface of milk, a film of protein and fat you'll be better removed from the fermentation process. Gather them gently with a spoon of steel and asportatela. You can eat it, is sweet and tasty. I do not recommend licking the spoon used in this procedure because the bacteria you have in your mouth contaminate the milk affect the work of Lactobacillus bulgaricus and Streptococcus thermophilus!
5. To find out if the milk has reached the right temperature to proceed you have two options, try the temperature with a cooking thermometer (hard to be that you absolutely do not use one and what to measure fever espoderebbe in contact with milk contaminated with mercury and then ... .. yuck!) or by dipping your finger in the milk pinky washed and dried. If after three seconds of diving to try again the feeling of warmth without feeling burning, then the temperature is perfect and you can proceed with the inoculation of the yogurt pot. If, however, will experience a burning sensation, even though bearable, then the milk is still too hot and you have to wait a minute or two and try to dip your finger. But if you waited too long and the milk should be cold, light the fire again for one-two minutes in order to bring the temperature to 40-45 ° C.
6. If the temperature is suitable, take the jar of yogurt and do them in one or two tablespoons of warm milk, stir to thin yogurt. You can add more milk to fill the jar. Stir again and pour the yogurt into the pan. By taking the milk stir well to scoop and dump them into the pot. It 'must have paid the yogurt that is distributed evenly in the milk.
7. Finally, again with a wooden spoon, fill the jars up to 1 / 2 cm from the edge and seal with lids. It is not necessary to tighten the strong capsules.
Council on acidity : If you prefer a more acidic yogurt you can change the temperature of inoculation to more than 45 ° C to 40 ° C, longer fermentation than 6 hours and wait for three or four days before eating. Longer (do not overdo it) will be the fermentation (ie, the initial stay out of the refrigerator) and more acid will be yogurt.
8. Arrange the jars quickly in the box, wrap them in hoodies and close the lid, placing the box in a dark and quiet. If you do not use the box but you have a suitable place, place the jars there, if you can put them one above the other (no more than one above the other) to take advantage of the warmth each other.
the timing Council: about 6 hours maximum of fermentation. The yogurt will be ready to quickly put in the fridge to stop fermentation, which would make it too acidic.
stranghistò This yogurt is said (in English strained yogurt).
homemade yogurt will keep for at least a week.
If by chance you should jar some progress for a longer time you can safely use it (unless there is mold or colored films) for the preparation of the cake with yoghurt or the Tzatziki.
be utilized from now on your homemade yogurt to prepare your weekly basis.
If you were absent for a few days from home interrupting the weekly ritual of the preparation of your yogurt, you can put a jar in the freezer to preserve a copy of your product. Yogurt can be used (but not eaten) to prepare more fresh yoghurt after 15 days, unless it is moldy.
not wait to try it!!
