Ingredients

2 items

1 lMilkPartially skimmed or whole milk
Yogurt con Fermenti Lattici ViviUsed as starter – a small amount (a few tablespoons) of plain yogurt with live active cultures

Method

Pour 1 liter of milk (partially skimmed or whole) into a small pot and bring to a boil.
Once it reaches a boil, turn off the heat and let the milk cool until it reaches body temperature (36-38°C). Check with your little finger: if it feels neither hot nor cold, it's ready.
Take a small amount of yogurt with live cultures to use as a starter. Use a spoon to gently mix a little of the starter into the milk without breaking the skin that may have formed on the milk.
Gradually add the rest of the starter yogurt to the milk, stirring gently from the bottom to incorporate it evenly.
Cover the pot with a cloth and place it in a non-humid area with stable temperature. Let it rest for 24 hours.
After 24 hours, put the yogurt in the refrigerator to chill.
When ready to serve, remove the yogurt from the fridge, pour off the whey (liquid) that has separated, and discard it.
Vigorously stir the yogurt with a spoon to eliminate any lumps until smooth.
Serve as is or with granola on top.