Preparation

• Scald the milk to 45 ºC and turn off the heat. If you wish for them to be thicker, first heat the milk to 80 ºC and then cool it down to 45 ºC before proceeding.
• If you have heated the milk to 80 ºC, stir it often during cooling to prevent a layer of fat from forming on the surface. Cooling it naturally will take about 70 minutes to reach 45 ºC. To speed up the process, place the saucepan in a cold water bath, changing the water as it warms up.
• Optional: When the milk reaches 40 ºC, add the tablespoons of powdered milk and gently stir until it completely dissolves.
• When the milk reaches 43 ºC-45 ºC, add the tablespoons of starter yogurt (or a pinch of thermophilic lactic culture) and stir to ensure it mixes well with the milk.
• Fill the yogurt jars with the prepared mixture.
• Place the yogurt jars inside the yogurt maker (DO NOT cover the jars with the lids) and cover them with a kitchen paper towel. This will prevent condensation droplets from falling into the yogurts.
• Maintain the yogurts at a stable temperature of about 43ºC to 45ºC for approximately 8-9 hours. The ideal time may vary depending on the type of milk used: whole, skimmed, goat, etc. For more precise control, remove them from the heat when the pH reaches approximately 4.6. The fermentation time influences the texture: more time results in a more acidic taste, more whey, and less lactose. If the yogurts are liquid, it may be due to insufficient fermentation; extend the fermentation time. In winter, if the ambient temperature is low, cover the yogurt maker with a kitchen cloth. If the starter yogurt has few live lactobacilli or if liquid whey appears, it is due to over fermentation or excessive temperature. In summer, place the yogurt maker in a cool spot or leave the lid slightly ajar and reduce the fermentation time if necessary.
• Once the yogurts are ready, remove them from the yogurt maker, cover them (While HOT), and place them directly in the refrigerator to stop the fermentation process.
• Refrigerate them for at least 12 hours before consuming. Other Methods TO Maintain A Fermentation Temperature: The most convenient is using a yogurt maker, but there are other proven and functional methods. In an oven: Preheat the oven to 50ºC, turn it off, place the yogurts on a baking tray, cover them with two kitchen cloths and an additional layer of plastic. After 4 hours, remove the tray, preheat the oven again to 50ºC, turn it off and put the yogurts back in the oven. Repeat the process until 8 hours have passed. If they remain liquid, preheat again to 50ºC and repeat. In a pressure cooker: Fill the cooker halfway with water and bring to a boil. Then, pour out the water and place the yogurts inside without lids, cover them with a kitchen cloth, close the cooker with the safety valve, wrap it in newspaper, and cover with a blanket or sweater.
• Once the yogurt is fermented, place a clean kitchen cloth in a large colander and pour in the curd to drain the whey.
• Allow it to drain in the refrigerator for 24 hours. The volume will reduce to almost half, but you will achieve a creamy consistency.