How to make yogurt at home?

How to make yogurt at home? 

How to make yogurt at home

How to make yogurt at home? But no yogurt, how to make a delicious thick and creamy yogurt in your kitchen? This question can tempt your taste buds at any time, but putting them into practice may seem daunting on many occasions.

 Some of the common problems are that the yogurt becomes liquid, that it drips or is too acidic or that the yogurt does not settle at all! That's why most people are turning to store-bought yogurt that tastes good, but with consequences.

Additives in the purchased yogurt shop

Store-bought yogurt gets its flavor and texture from a number of artificial additives and sugars that may be good for flavor, but are much less nutritious and even harmful to health at times. The additives commonly used to thicken are gelatine (animal bone-based glue), pectin (an acid biopolymer, a laboratory ingredient), milk powder, etc. And it's usually loaded with unhealthy sugars and artificial sweeteners that can make things right for people with type 2 diabetes. Although it's assumed that true natural yogurt helps relieve many health problems, the additives do exactly the opposite.

So, if you want to take advantage of all the essential nutrients that yogurt can offer, it is important that it be made at home using the natural method, which is exactly quite simple if you know this secret:

The natural way to make yogurt at home

The secret to making the thickest and creamiest yogurt is to prepare it at home in a pure clay pot! Pure clay pots are made from natural clay of the highest quality (primary clay), which contains no contaminants and is hand-made without the use of ANY additives.

 These pots are not toxic. they will see that nothing leaks in their yogurt and contaminates it, and semi-porous; they allow excess water to evaporate, making the yogurt thick and creamy, naturally and WITHOUT additives.

when having the pot, the rest is easy:

Heat the milk just before the boiling point (until small bubbles form on the surface). Turn off the stove, open the lid and allow it to cool for about 30 minutes until you can put your finger on it and hold it for 5 seconds. Now the milk is ready for cultivation.

Add the yogurt culture.
Place in the oven with the lid and the light on.
Let it smolder for 6-8 hours and the yogurt is ready.