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Balti yogurt

 Balti yogurt

Anyone can easily make:

 

Warm up the milk.
Heat the milk to 180°F (82°C) after pouring it into a pot. This aids in the correct setting of the yogurt by denatureing the proteins. To prevent burning, stir from time to time.

Let the milk cool.
After turning off the heat, let the milk to cool to 110°F (43°C). Putting the saucepan in a cold water bath will expedite this process.

Put the starter in there.
Combine a little amount of the chilled milk with your yogurt starter (plain yogurt with living cultures) in a small bowl and stir until smooth. After that, mix it into the remaining milk.

Let it incubate.
Transfer the blend into a basin or sanitized jars. Depending on your preferred level of tanginess, keep it at a consistent warm temperature (around 100–110°F/38–43°C) for 6–12 hours. The longer it sits, the tangier it gets.

You can make use of:

An oven with the light on

A yogurt maker

A patch of warm sunshine

A thermos or cooler wrapped in towels

Calm down
Once it’s set, move the yogurt to the fridge. Chill for at least 2 hours to thicken further.

 


When the yogurt is ready then add some grand  red and green chilly  and some grinded spearmint.

Make sure all ingredient are grinded. Add some salt  and all done.

It is easy to make and capable to eat at traveling no gas no heating just eat with flatbread

All done just enjoy it anywhere.

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