La Michoacana Yogurt Recipe
The delight of enjoying homemade yogurt is unparalleled, especially when it comes from a traditional recipe like the La Michoacana Yogurt Recipe.
Equipment
- Measuring cups and spoons
- Large saucepan
- Whisk
- Thermometer
- Yogurt maker or a warm, insulated spot
- Mixing bowl
- Fine mesh strainer or cheesecloth
- Containers for storage
Ingredients
- 1 liter of whole milk
- 1/2 cup of natural unflavored yogurt with live cultures
- 1/2 cup of sugar
- 2 teaspoons of vanilla extract
- Fresh fruits for topping optional
- Honey or additional sweeteners optional
Instructions
- Heat the Milk: Pour the milk into a large saucepan and heat it over medium heat. Watch closely to bring the milk to just before boiling (around 185°F), then remove from heat.
- Cool the Milk: Let the milk cool to about 110°F. A thermometer will be handy here to ensure accuracy.
- Add Starter Yogurt: Whisk in the half cup of plain yogurt with live cultures. This is your starter and is crucial for the fermentation process.
- Flavor It: Stir in the sugar and vanilla extract until well dissolved.
- Incubate: Pour the mixture into the yogurt maker or any suitable alternative that will maintain the yogurt at a steady temperature of about 110°F for 6-8 hours. Avoid disturbing it during this time.
- Cool and Set: After incubation, let the yogurt cool for a bit before refrigerating. Chill it for at least 2 hours to set properly.
Notes
- Temperature Control: Maintaining the correct temperature during fermentation is key to achieving the perfect consistency.
- Quality of Starter: Use high-quality, fresh yogurt with live active cultures for the best results.
- Sanitation: Ensure all utensils and containers are thoroughly cleaned to avoid contamination.
- Incubation Time: Longer incubation results in tangier yogurt. Adjust according to your taste preference.
- Chill Well: Chilling the yogurt well before serving improves both texture and flavor.