I'VE BECOME MY CUTE STEEMIT PEOPLE

I apologize to you for my time of absences, but it has escaped from my hands here in my country everything is going uphill and it is not easy for one to stay or leave so now we VENEZUELANS do not know that making money does not reach, nor for the basics neither the food nor the products of hygiene nor cleaning, not really that I do not know what to do is very difficult about living in my country. In these days of absence I went through a series of unfortunate events, my smart cellphone was stolen, one of my children was sick and finally my uncle-grandfather unfortunately died, all this has brought great difficulty in my life since with the phone I worked and I had a million functions in my life to work, my recipes, my photographs, many things I had there and with the situation in my country I can not buy a new one but not in sleep, with my baby's disease a problem because here you can not buy medicines for two great reasons or there are not or are very, very expensive so we must be looking for natural medicine and ligand that works and my uncle-grandfather has been a blow to the family, we all have a family member who is the comedian the soul of the parties, the one that joins them all with a good joke with a smile with an act of magic with the letters hahahaha that was the one, the one that always had a joke a nice moment the one that taught us mathematics, physics and chemistry, accounting, I'll miss it ...

I want this week despite so many difficulties to talk about the very noble YOGURT ingredient that we can use in sweet or salty preparations, and in my country you can not buy or make them to make them very expensive and for someone with a minimum salary you can not buy it , but I know that you can do it in your homes and it will be very good so good profit ...

Today I want to talk about yogurt: For me it is a very versatile economic food that we can make ourselves, starting from the ferment.
In nutritional terms it can be said that yogurt is one of the most complete foods that exist, given its balanced contribution of proteins, fat, carbohydrates, calcium and phosphorus. That is why it is especially recommended in times of growth.
It is also widely used in weight loss regimens, given its low number of calories, as well as in the diet of diabetics or patients with digestive tract.
Consumed in five continents, this product has evolved to have a thousand and one varieties. So, in the markets we can find natural yogurts, skimmed, with fruits, with cereals, with soy extract ... But I am one of the people who still prefer to make yogurt at home (option that, of course, will save you ) should take into account the following issues:

1. Avoid using raw milk; boil it and then let it temper. If you notice that the brand of milk you use is not suitable, it may be because you have undergone special treatment and it is easier to change to another brand.
2. If instead of buying lyophilized ferments opt for a yogurt that sell, choose the ones that come in glass and then I used a homemade one.
3. If you are going to make small amount and you will not use a whole yogurt, remove it before so that the two ferments it contains are mixed.

This is the magic formula, the incredible recipe for you to learn how to make firm homemade yogurt or liquid without yogurt maker.
I love dairy! Among them yogurt, since it is super versatile and has excellent benefits for our body. If we consume it in ideal quantities and with the correct combinations, we will absorb calcium, reduce our cholesterol and even act as a generator to create tolerance to lactose.
What will you need?
• A plastic or glass container that is deep enough to leave a space between the yogurt mixture and the surface of the container. This space is at least two or three fingers.
• Adherent plastic paper, in case the container does not have a lid, you put the paper on it.
• A thick dishcloth, large enough to wrap the container.
• A plastic bag, to place the cloth and the container.
• If you want a firm yogurt, use half a liter of full or skim milk for long duration or long life. If you want a slightly more liquid yogurt, use a liter of liquid milk.
• 200 - 250 grams or full firm or nonfat yogurt. No flavor or Plain.

Preparation:

Place the skim milk in a pot and heat with fire, until it starts to boil. Then, pour it into the glass or plastic container with the commercial yogurt jar and stir until there are no lumps. Cover the container with non-stick paper or lid and wrap it with the cloth and finally the plastic bag, with a simple tie. Let it stand for 24 hours, placing it in a stable place, where the temperature is kept and it is dry. For example, your oven without temperature or a cabinet of your kitchen, to favor the necessary fermentation process.

Tricks related to yogurt.

If you want to remove an excessive smoky taste of a fish or desalt, put it in yogurt for one hour.

*If you are going to use yogurt in a hot preparation, take it out of the fridge a couple of hours before. To preserve its homogeneity in a stew that is going to be made at high temperature, slip a pinch of starch into a little water and mix it with the yogurt, making it cook gently and stirring constantly.

Do not forget that yogurt also has its applications in the world of beauty. A good example are the masks based on yogurt and honey to moisturize the skin.

Try it, it really is very economical and rich, in the next post I will bring you other recipes that we can make using yogurt.