Iogurte Caseiro: Aprenda a fazer o seu!

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Misture leite morno e iogurte natural; fermentação cria sabor e textura únicos.

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Aqueça o leite, mas cuidado para não ferver; temperatura alta mata lactobacilos.

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Fermentação ocorre em local escuro e quente; forno desligado é um ótimo lugar.

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Paciência é chave; fermentação leva de 8 a 12 horas.

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Após fermentar, refrigere para firmar; iogurte fica mais cremoso.

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Consuma puro ou com frutas; versatilidade é um plus.

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Faça em casa; economize e personalize seu iogurte.

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Criação: ISABEL SANTOS

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