Ask the natives and they’ll tell you the secret to making the perfect yogurt is in the pot. When making in a unglazed, pure-clay pot, the micro-pores of the clay let water slowly evaporate, thickening yogurt naturally without having to strain it or add thickeners. In this natural process, only water is lost not essential nutrients and liquid probiotics. It’s extremely easy to make yogurt in your MEC pots, [click here for detailed instructions — making your best homemade yogurt]
–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 after 30 to 40 minutes by holding little finger (pinky finger) in for 5 seconds, if you can hold it there for 5 seconds, milk is of the right temperature (about 110 degrees F or 43 in C) to accept the culture, 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 for 30 mins. Now put in the refrigerator for an hour or so.
Enjoy your delicious, thick and creamy yogurt!
Must use with diffuser on electric stove tops.
Did you know?
Yogurt that stays in a pure-clay pot for 1-2 days (seasoned yogurt) becomes thick enough to make healthy icing for cakes.
Yogurt makes a fantastic replacement for butter and other fats when baking!