«To make the difference from a nutritional point of view, in the case of a homemade yogurt, it will be above all the choice of raw materials. A high-quality milk is sure to make a delicious yogurt, ”he says Mirko Galliani, dairy technology expert and director ofItalian Milk Academy. Here is his recipe:
INGREDIENTS
– Raw or pasteurized milk
-Lactic ferments (depending on the instructions on the package, the amount of milk may vary)
– tools
-A pot with lid
-A thermometer
– A whip
-A nylon bag
-A towel
PREPARATION
Pour the milk into a saucepan and bring it to 90 ° C, stirring constantly.
Remove the pot from the heat source and stir for another five minutes. Allow the milk to cool by immersing the pan in cold water in a bain-marie until it reaches a temperature of 40 ° C. Add the lactic ferments and then cover the pot with the lid; put it in a nylon bag, close it and wrap everything in a towel. Let the wrapped pot rest for at least six hours. At this point the yogurt will be compact and, once the towel has been removed and taken out of the nylon bag, the pot will be ready to be placed in the refrigerator for firming. Once cold, the yogurt can be placed in jars, seasoned with jams, honey or dressing and consumed.
This article is published on the Health attachment at number 27 of Vanity Fair on newsstands from 23 June.
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