Homemade Yogurt Recipe. Easy and Economical!

INSTRUCTIONS

1. Place the milk of your choice in a pot, over low heat, stirring occasionally to prevent the milk from sticking or burning. Until it reaches a temperature of approximately 80-85° (it should not boil), you can monitor the temperature with a kitchen thermometer. If you don't have one, don't worry. When you notice that the milk begins to bubble at the edges, remove it from the burner.
2. Reserve until the milk temperature drops to 45°.
3. Once you have the milk at this temperature, place the yogurt pot and mix well until it dissolves in the milk. I like my yogurt firm and creamy, so I add 2 tablespoons of skim milk powder.
4. If you want a slightly sweetened yogurt you can add natural sweetener. If you want it to be salty, add a pinch of salt. If you want a basic yogurt, don't add anything. Also, you can perfume with some essence (vanilla essence, etc.)
5. In individual, clean jars, preferably glass (they retain temperature better) and with lids, place a little of the mixture. If you want yogurt with pieces or fruit pulp, you can choose to add a little or if not, leave a little free space without filling the jar to the maximum and then, once ready and before consuming, you can add to your preference (fruits , granola, nuts, chia, some sauce like frutos rojos, etc.).
6. Place the lids (if the jars do not have them, put plastic wrap). Put all the jars together in a bowl, so they conserve heat better, cover well with a blanket and take to a dark place that is not cold (I keep them in the oven) for 8 to 12 hours.
7. To make a new batch of yogurt, save a portion of plain yogurt.