How to prepare thick bazaar yoghurt without additives

How to prepare thick bazaar yoghurt without additives

How to make thick and hard yoghurt without additives? Most traditional and rural yoghurts have an extremely firm texture and a unique taste. One of the most professional ways to make homemade yoghurt is to make it hard and thick without additional additives. In this article from the cooking service in Cyrus magazine, you can learn about the tricks of how to prepare thick traditional yogurt without additives. At the end of the article, we will answer frequently asked questions about the best way to make hard and delicious homemade yoghurt.

How to prepare thick yoghurt without additives

  • Preparation time: 15 minutes
  • Cooking time for hard yoghurt without additives: 60 minutes

Necessary ingredients for preparing thick yoghurt without additives

  • Local high-fat milk: 1 kg
  • Full-fat yoghurt: 3 to 4 tablespoons

How to prepare traditional homemade yogurt with local milk

The best way to make hard and delicious homemade yogurt without additives is to use local and fresh cow’s milk to prepare it. Local milk has a higher fat percentage than regular milk, making your yoghurt stiffer.

To prepare traditional homemade yoghurt, you only need some milk and yoghurt. You can learn the steps and tricks of preparing thick traditional yoghurt without additives in the following.

First stage: boiling milk

In preparing thick yoghurt without additives, you must pour whole or local milk into the pot. It is better to use a top pot for this. Stir the milk for the first few minutes until it boils. This prevents milk fat from settling.

Let the milk boil for 10 minutes on medium flame, then reduce the flame and wait for the milk to boil gently for 1 hour.

Second stage: cooling the milk

After boiling the milk for an hour, turn off the gas flame in preparing thick yoghurt without additives and wait for half an hour to 4 minutes until the milk cools down.

At this stage, if you leave the milk alone, most of the milk fat will remain on the surface of the milk. You should close the sink and fill it with cold water to avoid this. Then put a steel pot in cold water.

Transfer the milk solution from the pot into the steel container. Then pour it back into the pot. Repeat this several times until the milk cools down. With this method, milk fat will not be separated from it, and your yoghurt will be delicious and firm.

Third level: Ensuring the temperature of the milk

People who make homemade yoghurt know what the temperature of the milk should be when adding the yoghurt. However, the best way to measure milk temperature is to use a thermometer. When the milk reaches a temperature of 43 to 45 degrees Celsius, add the yoghurt.

But if you don’t have access to a thermometer, it’s better to dip your finger in the milk. If you don’t feel much heat in the first 1-2 seconds, and after 2 seconds, you feel the heat, and you can easily tolerate the temperature of the milk for 5 seconds, then your milk is ready to make yoghurt.

Fourth stage: Transfer the milk to a suitable container

At this stage of preparing thick market yoghurt without adding water, you should pour the milk into the container where you will make the yoghurt so that it is ready for making homemade yoghurt. For this, it is better to use clay or glass containers.

Fifth stage: Adding yoghurt to milk

After transferring the milk to a suitable container, you should use 2 to 4 spoons of yoghurt per kilogram of milk. Mix the yoghurt after adding it to a bowl well with a fork. Then add the yoghurt to the milk and place it in a warm corner.

Sixth step: is to cover the yoghurt container

In order for your yoghurt to set well, you need to cover it with a cloth. Then put the container in a warm place and do not shake it in any way.

Seventh stage: It is our preparation

It usually takes 4 to 6 hours to prepare yoghurt, depending on the ambient temperature. After a few hours, you can slowly open the cloth around the yoghurt container and, without shaking the container, move it to the top shelf of the refrigerator.

Let the yoghurt rest in the refrigerator for 10 to 15 minutes until it is ready. Then you can take your homemade and delicious yoghurt from the refrigerator and consume it.

Important points about yoghurt before adding it to milk

Choosing the right yoghurt has an important role in the quality and taste of homemade yoghurt. It is better to use the yoghurt you have made yourself to prepare homemade yoghurt. Remember that the temperature of your yoghurt when adding it to the milk should be the same as the ambient temperature.

Adding cold yoghurt to milk makes the yoghurt taste sour. Taking the yoghurt out of the refrigerator before boiling the milk so that it reaches the ambient temperature and warms up is recommended.

Before adding the yoghurt to the milk, stir well into the bowl. Your yoghurt should be thin and uniform. Mixing the yoghurt would help if you used a clean spoon and container. After adding the yoghurt to the milk, stir it several times to make it ferment faster.

The right temperature for the complete fermentation of milk

For milk to ferment and turn into yoghurt, it must be placed in a warm environment. When you live somewhere warm, you place the faucet in the corner of the kitchen. But it is better to fill two metal glasses or small pots with boiling water in cold regions or cold seasons of the year when the house temperature is low.

Then place the yoghurt container next to them. With this method, the ambient temperature is completely prepared for milk fermentation.

Choosing the right container to prepare yoghurt 

If you like your yoghurt to be thick and hard, using clay containers to prepare homemade yoghurt is better. These containers multiply the concentration of your yoghurt and remove most of the excess water from the yoghurt through the body.

It is better to use traditional pottery without paint for this purpose. If you do not have access to clay containers, it is suggested to use a glass container for this purpose.

Tips and tricks on how to prepare thick yogurt without additives

*Billing milk is one of the most important tricks for preparing thick traditional yoghurt without additives. This will cause excess milk water to evaporate and thicken and harden your yoghurt.

*To prepare thick yoghurt without additives, use local milk or whole milk; the more natural milk fat, the firmer and tastier the yoghurt will be.

*To measure the heat of the milk, you may feel that the milk is not hot at first, but usually, you will feel the heat after a few seconds. In this condition, the milk is ready to prepare yoghurt.

*To make thick homemade yoghurt without additives, it is better to use homemade or traditional yoghurt.

* One of the most important tricks of preparing thick traditional yoghurt without additives is not to shake the yoghurt during preparation. Shaking the yoghurt causes it to loosen and lose its firm and thick texture.

*If you like the sweet taste of your homemade yoghurt, it is better to use two tablespoons of yoghurt for 1 kg of milk.

* Do you know how to prepare hard yogurt with starch and hard yogurt with cream?


How to prepare thick homemade yogurt without sour?

If you like your yoghurt to be sour, it is better to leave it at room temperature for 6 to 7 hours or add the yoghurt to the milk relatively cold. Adding more yoghurt to the milk will make the yoghurt sour.

What kind of yoghurt should we use to prepare traditional homemade yoghurt with local milk?

The trick to making thick traditional yoghurt without additives is using local yoghurt as a base.

Leave a Comment