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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/blog-images-24-2-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Homemade yogurt + bounty yogurt recipe (video tutorial)\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Homemade Yogurt + Bounty Yogurt Recipe (Video Tutorial) 46\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"3\">3<\/span> liters of fresh raw cow\u2019s milk<\/li>\n<li><span data-amount=\"300\" data-unit=\"g\">300 g<\/span> of yogurt<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<div class=\"recipe-instructions-data\">\n<div class=\"inner-wrapper\">\n<div class=\"content-wrapper\">\n<ol>\n<li id=\"instruction-step-1\">Pour the milk into pot and heat it up to 40\u00b0C\/104\u00b0F. Stir it from time to time to heat it evenly. You can heat your milk up to 90\u00b0C, however, in this way the milk will be pasteurized and some useful bacteria and nutritious constituents won\u2019t be there for you to their full extent.<\/li>\n<li id=\"instruction-step-2\">When heated, pour in your additional yogurt and mix well. With this you will bring the bacteria that feeds with lactose (a sugar naturally present in milk) into milk. The product of the bacteria digestion is called lactic acid which has beneficial effect on our gut. The process where the sugars are converted into lactid acid is called lactic acid fermentation. If you have any probiotics in capsules (dietary supplements, you can add these too, it will enrich the flavor of the yogurt and lactic acid bacterial diversity (Lactobacillus bulgaricus, lactobacillus acidophilus, \u2026).<\/li>\n<li id=\"instruction-step-3\">Pour the heated milk with bacteria into jars of your choice. I like to use glass jars which I wash well before using them.<\/li>\n<li id=\"instruction-step-4\">Cover the jars with lids and place them to a warm place for 7-8 hours (temperature between 38-41\u00b0C\/100-105\u00b0F), whether it is oven, dehydrator or heating chamber. I use dehydrator which I set to 40\u00b0C for 8 hours. It that time the lactic acid bacteria will multiply. The bacteria that thrive in the warm environment are called thermophilic.<\/li>\n<li id=\"instruction-step-5\">When done, transfer the jars to a fridge and let it cool. In the fridge, the process of fermentation continues. This time, the pyschotrophic bacteria that thrive in cold environment do their job. Yogurt congeals and it also gets its distinctive sour flavor. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">8 hrs<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">side dish<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">European, Asian, Middle Eastern<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"the-benefits-of-making-yogurt-at-home\">The Benefits of Making Yogurt at Home<\/h2>\n<p>The thing I absolutely love about the homemade food preparation is the possibility to choose the ingredients. With home made yogurt, I always go for local milk from grass-fed cows raised on pastures (these cows usually get more sun than me\u2026). In this way, I support the local agriculture and I also get the best quality.<\/p>\n<p>The second but not less important thing is how inexpensive making homemade yogurt is. I get 1 liter of plain yogurt for just 1 euro \u2013 is that great or what?<\/p>\n<h2 class=\"wp-block-heading\" id=\"homemade-yogurt-recipe\">Homemade Yogurt Recipe<\/h2>\n<p><em>Yields<\/em>: 3.3 liters of homemade yogurt<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-homemade-yogurt\">Ingredients for Homemade Yogurt<\/h3>\n<ul class=\"wp-block-list\">\n<li>3 liters of fresh raw cow\u2019s milk<\/li>\n<li>300 g of yogurt starter (yogurt from the previous batch or store bought yogurt with live cultures [I like to buy my yogurt at the farmer\u2019s market where I get one that has been heated at no more than 60\u00b0C\/140\u00b0F])<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions-on-how-to-make-homemade-yogurt\">Instructions on How to Make Homemade Yogurt<\/h3>\n<ul class=\"wp-block-list\">\n<li>Pour the milk into pot and heat it up to 40\u00b0C\/104\u00b0F.\u00a0 Stir it from time to time to heat it evenly. You can heat your milk up to 90\u00b0C, however, in this way the milk will be pasteurized and some useful bacteria and <a href=\"http:\/\/www.realmilk.com\/health\/raw-milk-vs-pasteurized-milk\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">nutritious constituents won\u2019t be there for you to their full extent<\/a>.<\/li>\n<li>When heated, pour in your additional yogurt and mix well. With this you will bring the bacteria that feeds with lactose (a sugar naturally present in milk) into milk. The product of the bacteria digestion is called lactic acid which has beneficial effect on our gut. The process where the sugars are converted into lactic acid is called lactic acid fermentation.<\/li>\n<li>You have any probiotics in capsules (dietary supplements, you can add these too, it will enrich the flavor of the yogurt and lactic acid bacterial diversity (Lactobacillus bulgaricus, lactobacillus acidophilus, etc).<\/li>\n<li>Pthe heated milk with bacteria into jars of your choice. I like to use glass jars which I wash well before using them.<\/li>\n<li>Cover the jars with lids and place them to a warm place for 7-8 hours (temperature between 38-41\u00b0C\/100-105\u00b0F), whether it is oven, dehydrator or heating chamber. I use dehydrator which I set to 40\u00b0C for 8 hours. It that time the lactic acid bacteria will multiply. The bacteria that thrive in the warm environment are called thermophilic.<\/li>\n<li>When done, transfer the jars to a fridge and let it cool. In the fridge, the process of fermentation continues. This time, the psychotropic bacteria that thrive in cold environment do their job. Yogurt congeals and it also gets its distinctive sour flavor. Enjoy!<\/li>\n<\/ul>\n<p><em>Tip<\/em>: Yogurt gets better in the fridge day after day but keep in mind to use it within 14 days.<\/p>\n<p>To ease the instructions of homemade yogurt, I prepared a short video (delicious bounty yogurt instructions also included!).<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"How to make homemade yogurt + bounty yogurt\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/xDBCPm-wWPM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>Varieties of recipes with yogurt are countless. My absolute favorite two are the yogurt with rye sourdough bread on my gluten days and bounty yogurt on my gluten-free days. In our kitchen, best recipes come from the leftover ingredients. And this is exactly how the bounty yogurt was born. A little bit of cacao powder and desiccated coconut and your healthy snack is ready in a minute.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-720x525.jpeg\" alt=\"Homemade yogurt + bounty yogurt recipe (video tutorial)\" class=\"wp-image-4280\" title=\"Homemade Yogurt + Bounty Yogurt Recipe (Video Tutorial) 47\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-11-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"bounty-yogurt-recipe\">Bounty Yogurt Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-bounty-yogurt\">Ingredients for the Bounty Yogurt<\/h3>\n<p><em>Yields<\/em>: 1 serving<\/p>\n<ul class=\"wp-block-list\">\n<li>1 cup homemade yogurt<\/li>\n<li> 2 teaspoons raw cacao powder<\/li>\n<li> 4-10 tablespoons desiccated coconut (the more the better :))<\/li>\n<li> 1 squirt of liquid vanilla stevia (appr. 15 drops or sweeten to your taste)<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions-on-how-to-prepare-the-bounty-yogurt\">Instructions on How to Prepare the Bounty Yogurt<\/h3>\n<ul class=\"wp-block-list\">\n<li>First pour half of your yogurt into cup and mix it with stevia.<\/li>\n<li>Add cacao powder and 2 tablespoons of coconut.<\/li>\n<li>Pour over the second half of yogurt.<\/li>\n<li>Again add cacao and desiccated coconut.<\/li>\n<\/ul>\n<p>Or simply\u00a0 \u2013 mix all the ingredients together and sprinkle the porridge with some cacao nibs. <\/p>\n<p>I like to make the porridge in the evening and then leave it in the fridge overnight. In the morning, it is ready for my breakfast.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-478x720.jpeg\" alt=\"Homemade yogurt + bounty yogurt recipe (video tutorial)\" class=\"wp-image-4281\" title=\"Homemade Yogurt + Bounty Yogurt Recipe (Video Tutorial) 48\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-478x720.jpeg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-279x420.jpeg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-768x1156.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-558x840.jpeg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-1020x1536.jpeg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-1360x2048.jpeg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-150x226.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12-252x380.jpeg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-12.jpeg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><figcaption class=\"wp-element-caption\">Porridge with creamy yogurt base<\/figcaption><\/figure>\n<\/div>\n<p>Have you ever made your own yogurt at home? How was it? How do you like to make homemade yogurt? What is your favorite way of eating yogurt?\u00a0<\/p>\n<p>Tell me about your experience in the comment below.<\/p>\n<p>Some sourdough recipes that will go great with this:<\/p>\n<h2 class=\"wp-block-heading\" id=\"making-yogurt-faqs\">Making Yogurt FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678868734529\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is homemade yogurt more healthy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>When you make homemade yogurt, you can control the ingredients that go in it, which can make it healthy. Yogurt you make yourself is generally made from simple and natural ingredients like milk and probiotics. The health benefits will depend on the quality of the milk and the type and quantity of probiotics used. It is important to note that not all yogurt made at home is necessarily healthier than store-bought yogurt. Some store-bought yogurts may contain additional nutrients, such as vitamin D. Additionally, if the milk used to make yogurt at home is not pasteurized properly or if the yogurt is not stored at the correct temperature, it can compromise your health.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678868741740\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is making your own yogurt worth it?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Making yogurt on your own can be worth it if you are looking for cost savings, customization, and health benefits, and are willing to put in the time and effort to get it right.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678868747885\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How do you make thicker yogurt?<\/h3>\n<div class=\"rank-math-answer \">\n<p>If you prefer a thicker consistency for your yogurt, there are several techniques you can use to achieve it: use whole milk, add milk powder, strain the yogurt, use a thickener, use a starter culture (like Greek yogurt).<\/p>\n<p>It is important to note that the thickness of the yogurt will depend on several factors, including the temperature and duration of fermentation, the type of milk used, and the amount and type of starter culture used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I like basics. Or better to say, I like going back to basics. It is like going back home, very grounding. For me, one of the most inspiring \u2018going back to basics\u2019 rituals is making basic , simple and nutritious foods, like sourdough bread and other fermented foods \u2013 especially vegetables and yogurt. I\u2019ve made […]<\/p>\n","protected":false},"author":1,"featured_media":222806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[27498,9936,5521,13955,1236,617],"dealstore":[],"offerexpiration":[],"class_list":["post-222805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bounty","tag-homemade","tag-recipe","tag-tutorial","tag-video","tag-yogurt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade Yogurt + Bounty Yogurt Recipe (VIDEO tutorial) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=222805\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Yogurt + Bounty Yogurt Recipe (VIDEO tutorial) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I like basics. Or better to say, I like going back to basics. It is like going back home, very grounding. For me, one of the most inspiring \u2018going back to basics\u2019 rituals is making basic , simple and nutritious foods, like sourdough bread and other fermented foods \u2013 especially vegetables and yogurt. 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![\"Homemade](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-10-720x456.jpeg\" "\\"Homemade")
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