Fermentação em Casa: O Segredo do Iogurte caseiro.

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[{"selector":"#anim-dbbf1384-bd4d-41c4-8c9d-36e94ac5f59f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6e4fcf9-5f3e-4b5d-ab44-76aaa3a45302","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Misturar leite e iogurte inicia a mágica da fermentação. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-1db52a40-81bb-4c39-aedc-1973d5de11eb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-99f32ea0-36e9-4b39-ac97-5ebe2c79de50","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Aqueça o leite, mas cuidado para não ferver; temperatura alta mata lactobacilos. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-824828c0-4194-4ba4-b9bc-51224dedbfe3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bb6e4402-030e-4468-a233-ff01744c9ff2","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fermentação ocorre em local escuro e quente; forno desligado é um ótimo lugar. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-d42d346d-32a1-4bcf-bb32-0ec8dc78cc36","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ba28574e-c123-4b2e-b264-1f0b72654c13","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Paciência é chave; fermentação leva de 8 a 12 horas. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-0830c336-56e2-4008-877d-48479fb274f1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bd4a00a-47ca-45f4-b766-a0d13cb1fe7b","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Após fermentar, refrigere para firmar; iogurte fica mais cremoso. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-bf95447d-0435-4cdd-9bd1-a9c9355ea575","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41c77184-257f-4328-b2de-379def42429e","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Consuma puro ou com frutas; versatilidade é um plus. Foto: Redes Sociais ou Banco de Imagens

[{"selector":"#anim-b561572a-f775-4347-a8c2-0fa20978343e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-09ff7d4d-9c14-44c0-a65b-deb7e04e21e5","keyframes":{"transform":["translate3d(117.32027%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Faça em casa; economize e personalize seu iogurte. Foto: Redes Sociais ou Banco de Imagens

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Fermentação em Casa: O Segredo do Iogurte caseiro.

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Foto: Redes Sociais ou Banco de Imagens

Criação: Isabel Santos