Unlocking the Secret to Stone Yogurt

Ever wonder how to produce yoghurt that holds its freshness for several months? Known as “stone yoghurt,” this hearty variation on the dairy treat has been treasured for many years in many cultures because of its remarkable durability and mouthwatering flavour. I can’t wait to share with you today the family-friendly recipe for stone yoghurt, so you may continue to enjoy this nutritious treat long after it’s prepared.

What is Yoghurt Stone?

• Yoghurt that has been prepared in a method that greatly increases its freshness and durability is known as stone yoghurt. This is accomplished by use of a unique pretreatment procedure that amplifies its inherent conservation. This kind of yoghurt is highly valued for its thick, creamy texture and rich flavour, and it is particularly helpful in places without consistent refrigeration.

 

Ingredients Required

1. One liter of full-fat milk (taste and texture are greatly influenced by the fat content)
2. Two tablespoons of yoghurt in the raw, used as a starting culture.

Tools

• A large pot
• A spoon made of wood
• A thermometer is useful but optional.
• A covered container to keep the yoghurt
• a warm area (like a heated oven or an enclosed cooler) for fermentation

How to Prepare Stone Yoghurt

Warm up the milk:

• Transfer the milk into a heavy pot and gradually bring it to a simmer, around 185°F (85°C). The milk’s protein structure is altered at this high temperature, which is essential for creating thick yoghurt.

Chill the Milk:

• Let the milk cool to around 45°C, or 113°F. To expedite this procedure, submerge the pot in a bath of cold water.

Include the Starter:

• Stir in 2 tablespoons of the yoghurt that is already there. The microorganisms required to ferment the milk are introduced in this way.

fermentation

• Pour the milk into the storage container and place a lid on it. It should be left in a warm, quiet place for six to eight hours. It’s important to maintain a constant temperature for stone yoghurt during this period. To keep this atmosphere going, you can use a yoghurt maker or an oven with the light on.

Shop:

• Once the yoghurt is set, close the container and store it. Stone yoghurt keeps well in the refrigerator for several months or at a cool room temperature for a few days.

Advice for the Ideal Stone Yoghurt

• Thicker Consistency: Strain the yoghurt through cheesecloth to eliminate extra whey for an even thicker consistency.
• Scale Up: You can adjust the recipe’s quantities as long as you maintain the same ratio of milk to starter.
• Hygiene: To prevent adding unwelcome bacteria to your yoghurt, make sure all of your equipment and containers are spotless.

In summary

• A pleasant way to enjoy a product that tastes amazing and has a surprisingly long shelf life without the need for contemporary refrigeration is to make your own stone yoghurt. This dish ties you to an ancient way of food preservation while also making a tasty and healthful snack. When you make your own stone yoghurt at home, you may savor the delicious results and the satisfying, creamy texture!