If yes, you need to know about all of the challenges of making it thick and flavorful – like the store bought one. If you do not know the perfect method of making, it can turn out runny or sour and the surplus water needs straining which also strains the liquid out probiotics.
As soon as you learn how to make it correctly, there’s absolutely not any reason you won’t create it frequently. After all, it is so yummy and healthy – with so many health benefits for people of all age classes. However, it’s only healthy when it’s free from harmful additives such as gelatin (paste made from animal bones), pectin (a bio-polymer acid, lab-made component ), etc..
To create this yummy food in the healthiest way, all you need is milk, yogurt culture (leftovers from the last batch) and most importantly – a pure clay pot. Pure clay is a non-toxic substance so no metal toxins leach into yogurt. The pot made from this substance is obviously semi-porous or breathable. So no surplus water remains in the yogurt as the micro-pores gradually draw water out (& only the water, leaving the liquid probiotics intact) making your yogurt thicker and silkier, obviously!
Here are 3 easy steps to creating yogurt at a pristine clay pot:
Turn stove off, and open lid and let it cool down for 30 mins or so, until you can place your little finger and hold it there for 5 secs. Now the milk is prepared for the culture. (this method takes about two minutes hands-on-time)
Add yogurt culture. (two minutes hands on time)
Place in the oven with the lid and oven light on.
That is a total of over 10 minutes!
Let it simmer for 6-8 hours and the yogurt is ready. Apart from being thicker and creamier, the yogurt made in pure clay pot is with no doubt healthier because the food doesn’t have any interaction with metals or compounds from the pot. And does not experience nutrient loss whilst cooking or heating. Additionally, no additives are used like in the store bought yogurt – save you from damaging effects of artificial sugars and additives.