How to perform comsquarts at home
This will allow the milk to cool fast without forming cream on top. I usually add some of the hot milk into my culturing yogurt and mix it well before pouring it in the milk.
Let it cool until its baby warm and stir every once in a while. Doing this ensures the yogurt is warm and thinner which makes it easy to blend with the milk.
The yogurt should stay in the fridge for at least six hours before use.
Always keep the yogurt covered and eat it within a week or two.
I did take a little mouthful,and I noticed that the taste and flavor were way different from what I had become used to.
It was a little tangy, a little soft, caressing my tongue and tickling the best out of my buds.
It was only when we sat down that Kayla told me that her version of yogurt was homemade, and the reason she went out of her way was because the product was natural and highly nutritional.
Every two hours I turn the oven on for 5 minutes and turn it off again.Whisk the yogurt and milk mixture thoroughly until it’s smooth. If you don’t have a yogurt maker, there is no need to worry.Now that I have an oven I usually pre-heat it and then turn it off.For the last 18 months, I have tinkered with all manner of recipes for homemade yogurt, and even though the road has been a little longer than expected, my final product is now flawless and off the top drawer.Commercial yogurts have added ingredients such as preservatives, artificial sweeteners, corn syrup, gelatin and artificial dyes.
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However, it’s important to ensure the temperature of the yogurt remains below 120 F(48.9C) and above 90 F(32.2C).