Yogur griego

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Yogur griego. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Yogur griego is one of the most favored of recent trending meals on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. Yogur griego is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Yogur griego, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yogur griego delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yogur griego is 2 (dura 5 días). So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Yogur griego estimated approx 20 horas.

To begin with this recipe, we have to first prepare a few components. You can have Yogur griego using 3 ingredients and 6 steps. Here is how you can achieve that.

Amo el yogur griego sobre todo porque tiene muchos usos tanto en postres como en comida salada, no es difícil de hacer, si bien toma tiempo. Después te enseño a hacer gaseosa probiótica con el suero que te va a quedar.

Ingredients and spices that need to be Take to make Yogur griego:

1. 2 litros leche entera
2. 2 frascos pequeños de yogur neutro
3. 6 cucharadas leche en polvo

Instructions to make to make Yogur griego

1. Poner al fuego la leche en una cacerola, no dejar hervir, la manera de medir que uso es meter el dedo y contar hasta 8 si el 6 o 7 no aguantas te pasaste.
2. Sacar del fuego la leche y agregar la leche en polvo, revolvemos bien, pero muy bien.
3. Agregar el yogur neutro y seguir revolviendo muy bien. Todo esto muy rápido para que no se nos enfríe.
4. Colocar la mezcla en un táper o dos si no alcanza, tapar bien y abrigar cada táper con una manta o suéter de lana, meter en bolsas y dejar por 12 horas, yo los metí en el horno (apagado) para que no pierdan el calor.
5. Pasadas las 12 horas, metemos el yogur resultante en una bolsa de algodón crudo o tela muy delgadita y dejamos escurrir el suero por 8 horas (cuanto más lo dejes, más cremoso se hará)
6. Pasado este tiempo guardar nuestro yogur en un táper, te va a salir aproximadamente 1 kilo y te va a durar 5 días. Lo ideal es que nunca lo comas directamente del táper así no se fermenta con la saliva.

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Yogur griego. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!