Ask the natives and they’ll tell you the secret to making the perfect yogurt is in the pot. When making it is a unglazed, pure-clay pot, the unique micro-pores of the clay lets residual water slowly evaporate, thickening yogurt naturally without having to strain repeatedly. And in this natural process only water is lost not essential nutrients and liquid bacteria. It’s extremely easy to make yogurt in these clay pots, [click here for detailed instructions -- how to make yogurt in your pots]
–Heat milk in the pot for about 40 minutes till it forms tiny bubbles on the surface (about 180 degrees F, 85 C). Turn stove off and let it cool down.
– Leave lid open and test temperature after 30 to 40 minutes by holding little finger in for 5 seconds in the milk (about 110 degrees F or 43 in C). Add culture and stir in.
–Close the lid and set the pot with the milk/ yogurt mixture in the oven with the oven light on.
– After about 6-8 hours or overnight, take it out & leave it to sit outside & come back to room temperature (about 30 mins). Now put in the refrigerator for an hours or so it can fully set.
Enjoy your delicious yogurt!
Must use with diffuser on electric stovetops.
Did you know?
Yogurt that stays in a pure-clay pot for 1-2 days (seasoned yogurt) becomes thicker and can even be used for icing on cakes?
Yogurt makes a fantastic replacement for butter and other fatty ingredients when baking cakes!