- Let the mixture ferment in a warm place, such as an off and closed oven to maintain the mixture’s residual heat, or at room temperature if it is warm and draft-free, for 8 hours.
- During this time, the yogurt bacteria will act, and the mixture will set.
- After 8 hours, or even less depending on the temperature, you will see that the mixture has set.
- At this point, thoroughly mix the mixture with a spatula, and then proceed to drain it.
- To do this, place a strainer over a bowl and cover the strainer with a cotton cheesecloth.
- Pour the yogurt into the strainer and let it drain for about 30 minutes.
- After this time, the yogurt will have a very creamy texture. If you prefer it even creamier, you can let it drain longer.
- The whey obtained in the drainage can be stored in a bottle for later use. It’s ideal for adding to pancakes, bread, or a cake.
- Transfer the drained yogurt to a bowl and store it in the refrigerator to cool completely before serving or using.
- At this point, you can also transfer it to individual containers.
- Once cold, the yogurt is ready to consume.
- It can be stored and served as is, in a bowl, or in individual containers, as preferred or more convenient.
- The yogurt keeps for up to a week covered and stored in the refrigerator.
LIRE LA SUITE..