{"id":1730,"date":"2022-05-20T06:00:28","date_gmt":"2022-05-20T04:00:28","guid":{"rendered":"https:\/\/madebymary.se\/?p=1730"},"modified":"2024-08-26T18:57:49","modified_gmt":"2024-08-26T16:57:49","slug":"sa-har-gor-jag-min-egen-yoghurt","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/sa-har-gor-jag-min-egen-yoghurt\/","title":{"rendered":"S\u00e5 h\u00e4r g\u00f6r jag min egen yoghurt"},"content":{"rendered":"<p>Att g\u00f6ra egen yoghurt hemma \u00e4r b\u00e5de roligt och givande. Det \u00e4r inte bara ett ekonomiskt alternativ, utan du har ocks\u00e5 full kontroll \u00f6ver ingredienserna och kan anpassa smaken efter dina egna preferenser. H\u00e4r delar jag med mig av min process och n\u00e5gra tips f\u00f6r att lyckas med hemmagjord yoghurt.<\/p>\n<h2>F\u00f6rberedelser och ingredienser<\/h2>\n<p><strong>F\u00f6r att g\u00f6ra yoghurt beh\u00f6ver du bara n\u00e5gra f\u00e5 ingredienser:<\/strong><\/p>\n<ul>\n<li>Mj\u00f6lk: Jag anv\u00e4nder oftast helmj\u00f6lk f\u00f6r en kr\u00e4migare yoghurt, men du kan \u00e4ven anv\u00e4nda l\u00e4ttmj\u00f6lk eller vegetabilisk mj\u00f6lk.<\/li>\n<li>Yoghurtkultur: En liten m\u00e4ngd f\u00e4rdig yoghurt med aktiva kulturer fungerar perfekt som startkultur.<\/li>\n<\/ul>\n<p><strong>Jag b\u00f6rjar med att samla alla n\u00f6dv\u00e4ndiga redskap:<\/strong><\/p>\n<ul>\n<li>En stor kastrull<\/li>\n<li>En termometer<\/li>\n<li>En visp<\/li>\n<li>Glasburkar eller andra beh\u00e5llare f\u00f6r att lagra yoghurten<\/li>\n<li>En isolerande kylv\u00e4ska eller ugn f\u00f6r att h\u00e5lla en j\u00e4mn temperatur under inkuberingen<\/li>\n<\/ul>\n<h2>Steg 1: V\u00e4rm mj\u00f6lken<\/h2>\n<p>F\u00f6rst v\u00e4rmer jag mj\u00f6lken i kastrullen p\u00e5 medelh\u00f6g v\u00e4rme. Det \u00e4r viktigt att r\u00f6ra om d\u00e5 och d\u00e5 f\u00f6r att undvika att mj\u00f6lken br\u00e4nns vid botten. Jag v\u00e4rmer mj\u00f6lken tills den n\u00e5r cirka 85\u00b0C. Detta steg hj\u00e4lper till att denaturera proteinerna i mj\u00f6lken vilket ger en tjockare yoghurt.<\/p>\n<h2>Steg 2: Kyl mj\u00f6lken<\/h2>\n<p>N\u00e4r mj\u00f6lken har n\u00e5tt r\u00e4tt temperatur, tar jag bort kastrullen fr\u00e5n v\u00e4rmen och l\u00e5ter den svalna till ungef\u00e4r 43\u00b0C. Jag anv\u00e4nder termometern f\u00f6r att noggrant kontrollera temperaturen. Att l\u00e5ta mj\u00f6lken svalna f\u00f6r snabbt kan p\u00e5verka de aktiva kulturerna negativt, s\u00e5 jag brukar l\u00e5ta den svalna l\u00e5ngsamt vid rumstemperatur.<\/p>\n<h2>Steg 3: Tills\u00e4tt yoghurtkultur<\/h2>\n<p>N\u00e4r mj\u00f6lken har svalnat, tar jag en liten m\u00e4ngd (ca 2 matskedar per liter mj\u00f6lk) av den f\u00e4rdiga yoghurten och blandar den med en del av den svala mj\u00f6lken i en separat sk\u00e5l. Jag vispar tills blandningen \u00e4r j\u00e4mn och tills\u00e4tter sedan detta tillbaka i resten av mj\u00f6lken. Det \u00e4r viktigt att blanda noggrant f\u00f6r att s\u00e4kerst\u00e4lla att yoghurtkulturen sprids j\u00e4mnt i hela mj\u00f6lken.<\/p>\n<h2>Steg 4: Inkubera<\/h2>\n<p>Nu \u00e4r det dags att l\u00e5ta mj\u00f6lkblandningen inkubera s\u00e5 att yoghurtkulturen kan g\u00f6ra sitt jobb. Jag h\u00e4ller blandningen i glasburkar och placerar dem i en isolerande kylv\u00e4ska eller i ugnen med bara lampan p\u00e5 f\u00f6r att h\u00e5lla en konstant temperatur p\u00e5 cirka 43\u00b0C. Jag l\u00e5ter yoghurten st\u00e5 i minst 6-8 timmar, ibland \u00f6ver natten, beroende p\u00e5 hur tjock och syrlig jag vill att den ska bli.<\/p>\n<h2>Steg 5: Kyl och f\u00f6rvara<\/h2>\n<p>N\u00e4r yoghurten har uppn\u00e5tt \u00f6nskad konsistens och smak, flyttar jag burkarna till kylen f\u00f6r att stoppa fermenteringen. Jag l\u00e5ter yoghurten kylas i minst ett par timmar innan jag smakar p\u00e5 den. Den kan h\u00e5lla sig i kylen i upp till tv\u00e5 veckor.<\/p>\n<h2>Anpassa smaken<\/h2>\n<p>En av de b\u00e4sta delarna med att g\u00f6ra egen yoghurt \u00e4r att jag kan anpassa smaken precis som jag vill.<\/p>\n<p><strong>H\u00e4r \u00e4r n\u00e5gra av mina favorittips:<\/strong><\/p>\n<ul>\n<li><strong>Frukt och b\u00e4r:<\/strong> Jag blandar i f\u00e4rska eller frysta b\u00e4r, skivad frukt eller en hemgjord fruktkompott.<\/li>\n<li><strong>Honung och sirap:<\/strong> F\u00f6r en s\u00f6tare yoghurt tills\u00e4tter jag lite honung, l\u00f6nnsirap eller agavesirap.<\/li>\n<li><strong>Kryddor och extrakt:<\/strong> Vaniljextrakt, kanel eller kardemumma ger yoghurten en h\u00e4rlig smakvariation.<\/li>\n<\/ul>\n<h2>Avslutande tankar<\/h2>\n<p>Att g\u00f6ra egen yoghurt hemma \u00e4r b\u00e5de enkelt och tillfredsst\u00e4llande. Genom att f\u00f6lja dessa steg kan du njuta av f\u00e4rsk, h\u00e4lsosam och skr\u00e4ddarsydd yoghurt n\u00e4r du vill. Det \u00e4r ocks\u00e5 en fantastisk bas f\u00f6r smoothies, dressingar och m\u00e5nga andra r\u00e4tter. Jag hoppas att du provar att g\u00f6ra din egen yoghurt och uppt\u00e4cker hur roligt och givande det kan vara!<\/p>","protected":false},"excerpt":{"rendered":"<p>Att g\u00f6ra egen yoghurt hemma \u00e4r b\u00e5de roligt och givande. Det \u00e4r inte bara ett ekonomiskt alternativ, utan du har ocks\u00e5 full kontroll \u00f6ver ingredienserna och kan anpassa smaken efter dina egna preferenser. H\u00e4r delar jag med mig av min<\/p>","protected":false},"author":1,"featured_media":3627,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[55],"tags":[],"class_list":["post-1730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allmant","","tg-column-two"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>S\u00e5 h\u00e4r g\u00f6r jag min egen yoghurt - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/sa-har-gor-jag-min-egen-yoghurt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"S\u00e5 h\u00e4r g\u00f6r jag min egen yoghurt - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"Att g\u00f6ra egen yoghurt hemma \u00e4r b\u00e5de roligt och givande. 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