Milk, that miraculous ingredient that in the kitchen can be used to fix both a tear and a rip. Or to make yogurt, a recipe that according to Joan Roca is very easy to make at home.
The advantage, as the chef himself points out, is that if we make it ourselves we can customize it to our liking, be it its texture, flavor and we can even use it as a sauce. Everything will depend on how long we let the mixture that we have to make rest.
First, we will heat 400 grams of whole milk until it reaches 85ºC to sanitize and stabilize it. Next, we will put the milk in a bowl and cool it with water until we reach the desired 43ºC.
In another bowl we will mix 20 grams of Greek yogurt with the milk, which we will add little by little so that it dissolves correctly. Once we have the mixture, we will fill the containers we have at home and place them in a bath with water at, again, a temperature of 43ºC. We will cover with a kitchen towel that we will keep between two and five hours.
Depending on the texture we want, we will let it rest for some time or another, obtaining different results. If we let it sit for two hours, we will get a liquid yogurt. If we wait half an hour more, a sauce.
If you spend three and a half hours in the water, you will get cream, and if you do it for five hours, you will get a thick yogurt. We will cool and leave the yogurt in the refrigerator, since although it should ideally be consumed the same day, it can be kept for another day. If you want to see how the chef does it, you can check out the video below.
