Rico Yogurt Casero [ENG- ESP] by nahinels

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hive-100067 · @nahinels · Mar 14 '23

$30.06

Rico Yogurt Casero [ENG- ESP]

![2.png](https://files.peakd.com/file/peakd-hive/nahinels/48SMaRfCn4h8wVCLzQUSxsKgXc1sahEFNMBqwMyqj47uYnvSeUSZGKHXYSuuc87ZLd.jpg)
<div class="text-justify">Hola Amigos! espero estén muy bien, comiendo cosas ricas y saludables recuerden hay que cuidar la salud hoy les traigo una receta muy versátil, pero antes quiero contarles por que me anime hacerla </div>
<div class="text-justify">Cuando yo estudiaba en la universidad una amiga hacia un delicioso yogurt con frutas y yo siempre le pedía la receta y nunca la realizaba, pero en realidad siempre se la pedía como una vez por semana, hasta que lo olvide y nunca prepare la receta de eso ya hace por lo menos 10 años o quizás más, hace unas semanas fui a comprar un yogurt líquido quede impresionada por los precios del mercado, decidí por fin consolidar la realización del yogurt y me puse manos a la obra.</div>
<div class="text-justify">Compre los ingredientes y me dispuse a llamar a mi amiga para confirmar la receta, me dijo que comprara un yogurt natural y que me asegurara que en sus ingredientes dijera que contiene solo leche pasteurizada y fermentos lácticos, que comprara leche completa, si quería un yogurt más liquido debía comprar lecha semidescremada, ella es un poco mística en la realización de esta receta me dijo que debía hacerlo en un momento del día que no hubiera ruido en la casa, preferiblemente de noche, y que ella solo lo dejaba en reposo 8 horas no más, y debía cuidar muy bien el calor de la leche para que no quedara muy acido, después de todas esa recomendaciones llego la hora de la verdad.</div>




![WhatsApp Image 2023-03-14 at 9.30.03 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AK2CgL2S8KdsL3bJLqHQmqxiTQ36HffTXYzoNRcZ6LL1i7Hg4VsoBN6WGyXXEVx.jpeg)

<center><sup>
**Ingredientes** </sup></center>


* Yogurt firme natural 100gr
* Leche Líquida 1litro
* Leche en Polvo 3 cucharadas

<center><sup>
**Preparación** </sup></center>

<div class="text-justify">1 En una olla mezclar con un batidor de globo la leche líquida con la lecha en polvo, enciendes la cocina, no debes dejar de mirar la olla cuando la leche este tibia la apagas, como saber cuál es la temperatura adecuada? Introduces un dedo en la lecha y si logras contar hasta diez sin quemarte esa es la temperatura, otros dicen que la temperatura correcta es la que tiene un tetero de un bebe o cuando la leche comienza hacer espuma.</div>
<div class="text-justify"> Si tienes un termómetro de cocina la temperatura es entre 80 y 85 grados. </div>

<div class="text-justify"> 2 Una vez que leche alcanzo esa temperatura, apagas el fuego y agregas el yogurt firme natural y lo mezclas hasta que se disuelva por completo en la leche. </div>

![WhatsApp Image 2023-03-14 at 9.30.00 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AK3d1TahBi5937vP7kkmCmSSq7UTq9VKSgjY87pu89VocHcHRVNL32TTtoQpm4G.jpeg) | ![WhatsApp Image 2023-03-14 at 9.29.59 AM (1).jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AJpio9pAE3AtvTUgraxEaE3b1ZnB9NvNyiaosgRSGWcjsiEZ6kCCWRt38qopNx4.jpeg) | ![WhatsApp Image 2023-03-14 at 9.29.59 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AJoHLksXQ1S3FZpjumMV65SDbUrLyKEzE5FyBXX1FyQtYT2HU9yCmhmbWVALGfv.jpeg) 
---|---|---

<div class="text-justify">3 Lo viertes en un recipiente con tapa y lo envuelves en una toalla, bien envuelto que no le pegue la luz, y lo metes en un lugar oscuro puede ser el horno de la cocina o en algún gabinete de la cocina.</div>

![WhatsApp Image 2023-03-14 at 9.29.58 AM (1).jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AKApkczsAs2rskrC9wtZEbpJkM2LkYk8CQoSY7gU3bAjPuqjgT7djzM6uKKYkVR.jpeg)

<div class="text-justify">Transcurridas 8 horas </div>
<div class="text-justify"> 4 Lo destapas sacas 150 gr de yogurt que te va a servir de yogurt madre para la siguiente preparación (solo puedes usarlo 3 veces), y bates el yogurt restante en este momento puedes agregarle la azúcar, lo llevas a la nevera para que repose.</div>
<div class="text-justify"> Cuando este frio ya puedes consumirlo con frutas, con avena como más te guste. </div>
<div class="text-justify">  En mi casa nos gusta con frutas en almíbar, es un alimento muy versátil puedes usarlo en salsas para untar, en postres, en tortas en fin donde deseas el cielo es el  límite, en la cocina explorar sabores y combinaciones es la clave para crear una rica comida. </div>
<div class="text-justify">Las fotos son de mi autoría tomadas con mi redmi 9C y editadas en CANVA</div>

<center><sup>
**NAHINEL SANCHEZ** </sup></center>
___
___
</center>
<center><sup> English Version </sup></center>

![1.png](https://files.peakd.com/file/peakd-hive/nahinels/48UHKZQCeDVN9fVTRbaWGxV3v7pe2JsNxPJFXvS5SQRSpFtUyaS4VcAKTaLTbD9CMF.jpg)
<div class="text-justify">  Hello friends! I hope you are very well, eating delicious and healthy things, remember to take care of your health, today I bring you a very versatile recipe, but first I want to tell you why I decided to make it. </div>

<div class="text-justify">When I was studying at the university a friend of mine made a delicious yogurt with fruits and I always asked her for the recipe and she never made it, but in fact I always asked her once a week, until I forgot and never prepared the recipe at least 10 years ago or maybe more, a few weeks ago I went to buy a liquid yogurt and was impressed by the prices in the market, I decided to finally consolidate the realization of yogurt and I got down to work. </div>
<div class="text-justify">I bought the ingredients and got ready to call my friend to confirm the recipe, she told me to buy a natural yogurt and to make sure that in its ingredients it said that it contained only pasteurized milk and lactic ferments, to buy whole milk, if I wanted a more liquid yogurt I should buy semi-skimmed milk, She is a little mystical in the realization of this recipe told me that I should do it at a time of day when there was no noise in the house, preferably at night, and that she only let it stand for 8 hours no more, and should take good care of the heat of the milk so that it was not too acidic, after all these recommendations came the moment of truth.</div>

![WhatsApp Image 2023-03-14 at 9.30.03 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AK2CgL2S8KdsL3bJLqHQmqxiTQ36HffTXYzoNRcZ6LL1i7Hg4VsoBN6WGyXXEVx.jpeg)

<center><sup>
**Ingredients** </sup></center>
* Firm natural yogurt 100gr
* Liquid Milk 1litre
* Powdered Milk 3 tablespoons

<center><sup>
**Preparation** </sup></center>


<div class="text-justify">1 In a pot mix with a balloon whisk the liquid milk with the powdered milk, turn on the stove, you should not stop watching the pot when the milk is warm turn it off, how to know what is the right temperature? You introduce a finger in the milk and if you manage to count to ten without burning yourself that is the temperature, others say that the correct temperature is the one that has a baby's teat or when the milk begins to foam.</div>
<div class="text-justify"> If you have a kitchen thermometer the temperature is between 80 and 85 degrees.</div>
<div class="text-justify">2 Once the milk has reached that temperature, turn off the heat and add the firm natural yogurt and mix until it is completely dissolved in the milk.</div>

![WhatsApp Image 2023-03-14 at 9.30.00 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AK3d1TahBi5937vP7kkmCmSSq7UTq9VKSgjY87pu89VocHcHRVNL32TTtoQpm4G.jpeg) | ![WhatsApp Image 2023-03-14 at 9.29.59 AM (1).jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AJpio9pAE3AtvTUgraxEaE3b1ZnB9NvNyiaosgRSGWcjsiEZ6kCCWRt38qopNx4.jpeg) | ![WhatsApp Image 2023-03-14 at 9.29.59 AM.jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AJoHLksXQ1S3FZpjumMV65SDbUrLyKEzE5FyBXX1FyQtYT2HU9yCmhmbWVALGfv.jpeg) 
---|---|---
<div class="text-justify">3 Pour it in a container with a lid and wrap it in a towel, well wrapped so that the light does not hit it, and put it in a dark place, such as the kitchen oven or in a kitchen cabinet.</div>

![WhatsApp Image 2023-03-14 at 9.29.58 AM (1).jpeg](https://files.peakd.com/file/peakd-hive/nahinels/AKApkczsAs2rskrC9wtZEbpJkM2LkYk8CQoSY7gU3bAjPuqjgT7djzM6uKKYkVR.jpeg)
<div class="text-justify">After 8 hours</div>
<div class="text-justify">4 Uncover it and take out 150 gr of yogurt that will serve as the mother yogurt for the next preparation (you can only use it 3 times), and beat the remaining yogurt at this time you can add sugar, take it to the refrigerator to let it rest.</div>
<div class="text-justify">When it is cold, you can use it with fruit or oatmeal as you like.</div>
<div class="text-justify"> In my house we like it with fruits in syrup, it is a very versatile food, you can use it in sauces to spread, in desserts, in cakes, wherever you want the sky is the limit, in the kitchen exploring flavors and combinations is the key to create a delicious meal. </div>
<div class="text-justify">The photos are of my authorship taken with my redmi 9C and edited in CANVA. </div>

<center><sup>
**NAHINEL SANCHEZ** </sup></center>

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@elisava92 · Mar 21 '23

Gracias por compartir esta receta. Es fácil pero vaya que muchos no nos dedicamos a aprender.

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@nahinels · Mar 21 '23

espero te funcione

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@filoriologo · Mar 15 '23

Esto para mi es el santo grial, no te imaginas cuantas veces he intentado hacer yogurt y obtengo como resultado suero... nunca me ha quedado bien y he probado distintas leches pero jamás había mezclado la leche liquida y leche en polvo. Tengo que probar esta receta. Gracias por compartir. 

!PIZZA

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@nahinels · Mar 15 '23

hola, si es la teoría es una receta muy sencilla, pero la practica es otra cosa, mi amiga insistió mucho en que usara leche liquida purissima, espero que esta vez te salga...

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@hivebuzz · Mar 14 '23

Congratulations @nahinels! You have completed the following achievement on the Hive blockchain And have been rewarded with New badge(s)

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@jessiencasa · Mar 15 '23

Hola me encanto esta receta, la tendré presente, a mis hijas y a mí nos encanta el yogur pero, pues es un lujo jejeje.

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@nahinels · Mar 15 '23

si por eso yo me anime hacerla! espero te salga super bien

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@nidabyzt · Mar 14 '23

Congratulations on such a beautiful statement.  I may make the next one with your recipe.

When I ferment yogurt, I heat the oven for 5 minutes, turn it off and leave the milk to ferment in the oven uncovered overnight.

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@nahinels · Mar 14 '23

ahhh... thanks for sharing your secrets with me, next time I will apply them.... thank you

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@pizzabot · Mar 15 '23

<center>PIZZA! 


PIZZA Holders sent <strong>$PIZZA</strong> tips in this post's comments:
@filoriologo<sub>(1/5)</sub> tipped @nahinels (x1)


<sub>You can now send $PIZZA tips in <a href="https://discord.gg/hivepizza">Discord</a> via tip.cc!</sub></center>

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@poshtoken · Mar 14 '23

$0.06

https://twitter.com/255110806/status/1635650497133572098
<sub> The rewards earned on this comment will go directly to the people( @nahinels ) sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.</sub>

👍 poshtoken

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@rsanchez0308 · Mar 14 '23

Hola. Muy buena la receta de yogurt, la voy hacer para ver qué tal me queda. Unos meses atrás prepare yogur casero pero no me cuajó bien. Pero igual la usamos

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@nahinels · Mar 14 '23

gracias por leerla, si no siempre sale, sigue todo los consejos que me dio mi amiga y seguro te quedara super bien

properties (22)