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Yoghurt can be easily prepared at home. To produce yoghurt, milk is heated (generally to 180 °F or 80 °C) and then cooled to approximately 110 °F or 43 °C. An inexact test for the temperature is to test it with a finger: if the finger can be left in the milk for ten seconds, the milk is at about the correct temperature.
Once the milk has cooled, a tablespoon of yoghurt containing live active cultures is added to the scalded milk and mixed well. The yoghurt is poured into a container and incubated for the desired length of time. The fermentation time depends on the desired texture and tang in the final product. A shorter period yields a slightly runnier product with a mildly sour flavor, while a longer period yields thicker and tarter yoghurt.
To store plain yoghurt for the purpose of culturing future batches, it can be frozen in one tablespoon portions and then stored in the freezer. The culture can be thawed in the refrigerator or at room temperature and then used.
Titany answered the question on April 25, 2022 at 07:55
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