The secret of making yogurt like a stone - Nobody knows this secret.

FERMENTING YOGURT LIKE STONE - FERMENTING YOGURT WITH TIPS The secret of making yogurt like a stone - Nobody knows this secret. Preparation of: 1. We boil the desired amount of farm milk for 15 minutes. 2. Mix the cream formed on it and cool it to 45 degrees. (You can aerate with a scoop to speed up the cooling process.) 3. It is sufficient to use 1 teaspoonful of yogurt for every 1 liter of milk. Add the warm milk to the yogurt and soften its consistency. 4. Add the liquid yogurt to the milk and mix it and divide the yogurt into the containers we want to make. 5. After the fermentation process (details below), we keep it in the refrigerator for 8 hours, uncovered. 6. And bon appetit. Tips for Fermenting Yogurt: 1. The first thing to consider when making yogurt is milk. You have to make yogurt from diary and raw milk. Since raw milk does not undergo any processing, your yogurt will be both thicker and healthier. 2. If you do the fermentation at a high temperature, there will be watering and souring in the yoghurt. Therefore, you should ferment at a temperature that will not burn your hands. 3. The trick of fermenting yoghurt like stone is to leaven for a long time with less yeast. In this way, your yogurt will turn sour later and will last longer. 4. If you are going to ferment the yogurt in the oven, heat the oven at 100 degrees for 5 minutes and turn it off. Then place the yoghurts in the oven with the lid open, close the oven door and wait 8 hours. 5. If you are making it in the winter, if the ambient temperature is low in the kitchen, if you bring the oven to 40 degrees every 3 hours, the yogurt will ferment faster. 6. If you are going to carry out the fermentation process in the heater, the heater should be burned at the highest temperature. The yogurt will ferment in 6-8 hours. 7. If you are making it in summer, it is possible to ferment yoghurt in a shorter time by covering it with a thin cover. The most important point: Another secret of making yogurt like mold is to use different types of milk together. If you prefer half of your milk as buffalo and half as cow's milk, or if you mix milk of small cattle and cow's milk, you will get a more viscous yoghurt. Milk selection: It can be made with both pasteurized milk and raw milk, but if you make yogurt with raw milk, you will benefit from the benefits of milk to the maximum.