The most delicious and dietary product considered self-cooked homemade yogurt, it is easily prepared from natural ingredients: sourdough and milk. If desired, you can add different nuts to this yogurt. fruit purees and berries, this not only makes its taste more interesting, but also allows you to replenish the human body with all the necessary microelements and vitamins. To make a fermented milk product at home, it is enough to have the appropriate ingredients on hand and choose a convenient cooking method.
Calorie content and composition
The birthplace of yogurt is Bulgaria; it was in this country that it was first prepared and the benefits of the product were appreciated. Today it can be produced both in liquid form (drinkable) and in thick form, reminiscent of sour cream. The main difference between yogurt and other types lactic acid products It is believed that it contains special bacteria; they have a positive effect on the microflora of the digestive system, restoring its balance and eliminating the development of dysbiosis. In addition, the product is valuable source calcium and can be prepared different calorie content, which is determined, as a rule, by the fat content of milk. Typically at 68 kcal, 100 grams home product contain 5 g of protein, 3.2 g of fat and 8.5 g of carbohydrates.
As for the vitamin set, it is very extensive, these include vitamins B12, B6, B1, B2, C, A, PP and choline. The fermented milk mixture is also rich in minerals such as phosphorus, magnesium, potassium, sulfur, iodine, manganese, zinc and chromium.
Based on the above, we can say that sourdough is a natural antibiotic, characterized by low calorie content and excellent taste properties. This makes yogurt a popular and indispensable dish on the table of every family.
Benefit
IN Lately Many housewives prefer to prepare yogurt on their own, since it is at home from natural ingredients turns out to be very useful and delicious dessert, which is easily digestible human body and actively promotes the formation of beneficial microflora in the intestines. “Live” cultures have a positive effect on metabolism and have probiotic properties, stopping the development of pathogenic microorganisms in the intestines.
Thanks to regular use such yeasts can be prevented various diseases and make your facial skin healthy. Self-prepared yogurt does not contain preservatives, flavor enhancers, sugar or harmful fillers; in addition, it is richer in calcium and low in calories.
Based on it you can prepare various dishes, easily replacing store-bought cream, sour cream or milk, especially baby food: fruit mixtures with yogurt will be healthier than, for example, regular ice cream.
The product has many useful properties.
- Treatment of allergies and dysbacteriosis. It is worth noting that such a starter is recommended for use by people who have allergic reaction for lactose. Fermented milk cultures accelerate the absorption of this carbohydrate. It must be taken into account that the mixture must be consumed in fresh, they are not recommended to be stored for a long time, a maximum of two days. When long terms and improper storage conditions, the yogurt will turn sour and the microelements and vitamins contained in it will lose their medicinal qualities. Therefore, it is advisable to make the starter a day before use.
- Maintaining immunity if the body is prone to frequent acute respiratory infections and viral infections. The product helps well with herpes diseases, restoring immune system human and eliminating the development of all kinds of pathologies. To do this, it is enough to eat 300 g of mixtures per day and within a month you will be able to see excellent result– the incidence rate will decrease significantly.
- Help in losing weight. Low calorie, which most often ranges from 45 to 80 kcal per 100 g, allows people suffering overweight, conduct fasting days and cleansing the body. For such diets, it is best to use a product made from skim milk, in which case its calorie content will not exceed 56 kcal. Thanks to accelerated metabolism, fat cells will begin to be burned, and mineral elements and vitamins will strengthen all systems and make bones strong.
- Prevention of cancer. When yogurt is included in the daily diet, not only the restoration of microflora will be observed, but also the resistance of cells to malignant formations. This technique is especially recommended during courses of treatment with antibiotics, which kill beneficial bacteria and make the body “open” to the emergence of new infections, including cancer.
- Elimination of vaginal candidiasis. Natural components significantly reduce the number of harmful bacteria that contribute to the appearance of viral bacilli on the mucous membrane.
- Cholesterol withdrawal. If you eat at least 100 g of the product per day, you can significantly reduce cholesterol levels in the blood and improve your overall health.
- Cleansing the intestines from the accumulation of feces, waste and toxins. Thanks to medicinal microorganisms, the functioning of the stomach and intestines improves, and staphylococci, streptococci and typhoid bacilli are completely destroyed.
Contraindications and harm
Despite many positive characteristics, consuming yogurt, according to some experts, can also negatively affect human health. This is explained by the fact that the fermented milk product in its basic composition contains bacteria, which, when entering the stomach, are destroyed and die, ultimately bringing no benefit. In addition, such bacteria, passing through natural barriers, can act unpredictably, causing, for example, increased formation of gases and diarrhea. As a result, the intestinal microflora begins to change and negative consequences are possible.
Synthetic yogurt is considered especially harmful, as it is filled with stabilizers, thickeners and preservatives. Of course, the product looks appetizing in appearance, but the berry and fruit additives included in its composition are often subjected to radioactive treatment, which contributes to their long term storage In addition, the calorie content of such desserts is off the charts and subsequently, instead of getting rid of extra pounds, you can, on the contrary, gain weight. Therefore, you need to abandon store-bought options once and for all, replacing them with homemade preparations.
To prevent yogurt from causing harm to the body, it is recommended to prepare it only from natural milk, giving preference to goat. It is not advisable to consume sourdough products for people who have problems with the digestive system. Their condition may worsen.
It is also important to observe the timing of consumption of homemade desserts, otherwise they can cause diarrhea and the proliferation of pathogenic bacilli.
Step-by-step recipes
Natural yogurt is prepared with your own hands without additives, using the method of lactose fermentation and ripening regular milk. As a result heat treatment it turns out useful product, the bacteria of which have a beneficial effect on the entire human digestive system, activating metabolic processes in the body. In addition, homemade yogurt is processed more efficiently than regular milk.
Therefore, when choosing between live sourdough and milk, it is best to give preference to the former, since it can be consumed even by people suffering from individual intolerance to lactose and milk protein.
To make your own yogurt at home, you can use various ways. Making it using an electric yogurt maker and multicooker is extremely popular. And when such equipment is not at hand, cooking is possible in the oven; the most important thing for ripening is the air temperature. Before you start preparing live yogurt, you need to purchase milk and the most important component - the starter; without it you won’t be able to make the product. Sourdough is usually sold in small containers in pharmacies or stores; depending on its components, it may have a different name. The most common types of starter culture are symbilact and acidolact; they are used when you need to make both a regular and a drinking product.
You can also buy regular store-bought yogurt for fermentation, but it is worth remembering that it will be less beneficial, since the content of live bacteria is minimal. Some housewives often choose to prepare their own sourdough starter. To do this, it is enough to make yogurt once and store it for no more than 3 days in geometric packaging in a cool place. If the workpiece is placed in the freezer compartment of the refrigerator, it will be suitable for several months and will not lose its beneficial qualities.
The principle of preparing homemade yogurt is simple; the most important thing is to decide for what purpose to prepare it. If this happens strawberry dessert, then you will additionally need strawberries and sugar. It is possible to add other berries and fruits. Regardless of the cooking method, fresh milk lactic acid bacteria are poured in, then the mixture is given a special temperature regime. When the souring process has passed, the product is ready for use.
During cooking, a temperature of + 40 to 45 ° C is usually created; this indicator is very important, because at temperatures above + 50 ° C lactic acid bacteria are dying. The finished product requires mandatory cooling; for this it is placed in the cold for a couple of hours, during which time it acquires its final appearance, while maintaining beneficial properties.
From sourdough
In the case when you use a starter purchased from a store or pharmacy, then before preparing yogurt you should carefully read the detailed instructions indicated on the jar. This point should be given special attention, since the final result will depend on the number of such bacteria in the milk. Each manufacturer gives its own instructions that are suitable for a specific type of bacteria.
When making from store-bought yogurt, the usual proportion is used - 100 g per 1 liter of milk. finished product, and when choosing homemade sourdough It is enough to add 2 tablespoons to one liter of milk.
The ripening process takes on average up to 12 hours, it all depends on the quality of the starter. For pharmaceutical and store bacteria it is indicated exact time. As for the consistency of yogurt, it can be different: the longer the mixture sits, the better it will turn out. If you need to prepare a drinkable dessert, then you need to choose the minimum time. In addition, the container in which the mixture is prepared must not only be clean, but also sterile.
First, prepare the container and pour boiling water over it. Then the milk is boiled; it is advisable to use “country milk” rather than store-bought milk. You cannot immediately add fruits, sugar and other ingredients, because during ripening the cultures will begin to actively affect the fruits and their fermentation. Milk is poured into the dish and waited for it to cool to +40°C, then added required proportion sourdough, mix everything well, cover with a warm blanket and leave for a maximum of 12 hours. Then, if desired, you can add to the finished product sweet syrup, nuts, fruits or berries.
Sugar is in pure form It is not advisable to use it, since its grains may not dissolve and crunch when eating yogurt.
From goat's milk
Yogurt is considered the most healthy and nutritious goat milk. To prepare it, you should buy 1 liter of milk and any starter, the milk is taken raw, then to improve the quality it is boiled, bringing it to a temperature of +90°C. When bubbles appear along the edges of the container, steam rises, and the liquid increases in volume and begins to move intensively, remove the pan from the heat and cool. If you are sure that the milk is good, then you do not need to boil it, since it does not contain complex protein that needs to be destroyed to improve digestion. In addition, raw goat milk contains more beneficial enzymes, which are partially killed when boiled.
After everything has been decided with the main ingredient, prepare a container for yogurt and scald it with boiling water. It’s good if you have a culinary thermometer at hand; using it you can easily determine the temperature of the milk, which should not be lower than + 40°C. In the absence of such a device, the temperature is checked “by touch”, a finger is placed in the milk, if it is a little hot, it is considered ready. You can also drop some milk on your wrist to keep your skin warm.
When using milk at temperatures above +50°C, the bacteria will “die” and all the work will be in vain.
Do you still buy industrial yoghurts of dubious composition in stores? Did you know that you can easily prepare healthy and tasty food at home? yogurt with real probiotics? It will not contain useless preservatives and dyes, and you can enrich its taste with natural fruits or syrups.
This dessert is sure to please both children and adults. How to choose the right starter for making yogurt, and what rules must be followed in order for you to get a healthy fermented milk product?
Probiotics and their benefits for our body
Word "probiotics" It has Greek origin and is translated as "for life" or "life-shaping". Probiotics is a generalized concept denoting a mixed culture of bacteria that have a beneficial effect on the functioning of body systems.
TO probiotics It is customary to include lactobacilli, bifidobacteria, yeast mushrooms and so on. Such beneficial bacteria not only take a direct part in the digestion and absorption of food, but also perfectly support the immune system, as they help it repel attacks from harmful bacteria and microorganisms.
The imbalance between the forces of harmful and beneficial bacteria in our intestines is called dysbacteriosis. And diarrhea is the most harmless consequence of this disease. It has been scientifically proven that depends on the condition of the intestines coordinated work of most body systems. If the presence of pathogenic microflora in the human digestive system increases, this can affect his general well-being, the condition of the skin (exacerbations of allergies, acne, inflammation are possible), the appearance of discomfort in the intestines, and the state of the immune system.
Exactly probiotics designed to restore the balance between “good” and “bad” bacteria in our body.
Homemade yogurt is not only tasty, but also healthy
Where to find a full source of probiotics? Firstly, it is diverse medications(tablets, capsules, powders), which contain beneficial bifidobacteria and lactobacilli. Secondly, this natural dairy products without artificial additives, the shelf life of which is no more than 3-5 days (yogurt, kefir, fermented baked milk, cottage cheese, some cheeses).
Natural yogurt, carefully prepared at home using sourdough, combines the properties medicines and excellent taste fermented milk products.
Yogurt is a tasty fermented milk product obtained from milk as a result of its fermentation with special sourdough starters. Thanks to this fermentation, a drink with a characteristic taste, smell and consistency is obtained. This is a real delicacy with a delicate texture and pleasant taste, which will certainly appeal to all members of your family.
How does it happen yogurt? When chilled to 39-42 degrees boiled milk introduced yoghurt lactic acid culture (sourdough), mix and place in a warm place for 8-12 hours. During this time fermentation occurs milk sugar(lactose) and it turns out to be yogurt. To complete this process, the yogurt is cooled to 5 degrees for several hours. This process does not require special effort, it's easy to implement at home without special equipment.
It should be noted that in order to maintain a constant balance of beneficial bacteria, it is necessary Take probiotic foods regularly, as well as enrich your daily diet with natural foods ( fresh vegetables, fruits, berries, whole grain bread, cereals) and drink sufficient quantity water (1.5-2 liters per day).
Tips for choosing milk for making yogurt at home
- The basis for making homemade yogurt is milk. It is its quality that will determine how useful the final product will be.
- It's best to choose natural products without additives and preservatives - this is store-bought milk, which has a shelf life of no more than 7 days, or homemade milk. Significant advantage store-bought milk is that it passes all the necessary safety tests, which cannot be said about homemade milk from under a cow. However, if you are sure that the cow is completely healthy and well-nourished, then it is better to opt for home product.
- The higher fat content of milk, the thicker and richer the yogurt will be. However, if you are planning to reduce your weight, then you can take skimmed milk or 2.5% fat.
- Milk is considered healthier the more squirrel in its composition. Keep this in mind when choosing store-bought milk.
- Should boil milk before making yogurt from it? In order for the yogurt to turn out, the milk must be sterile, that is, it must be free of any bacteria. Only then can we say with confidence that the fermentation process will not be disrupted. Therefore, before cooking healthy drink The milk must be boiled for five minutes and then cooled to 39-40 degrees. Only store-bought super-pasteurized milk does not require boiling.
What starters can be used to make homemade yogurt?
There are many different starters for yoghurts, and they differ not only taste qualities the final product, but also the degree of benefit provided. Sourdoughs that contain more varieties of beneficial bacteria are considered the most beneficial.
Exist sourdough for yogurt, kefir, sour cream, fermented baked milk and other fermented milk products. They differ in the list of microorganisms included in their composition. Composition of bacteria is selected in such a way as to obtain a product of the desired taste and consistency.
let's consider the most popular starters for yogurt and their beneficial properties.
Sourdough Evitalia contains not only more than four billion bacteria, but also vitamins (A, B1, B2, B6, B12, C, E) and microelements (iron, calcium, magnesium). Sourdough-based yoghurt Evitalia It has delicate taste, pleasant thickness, does not sour, so children really like it. It is also known that yogurt made from starter culture Evitalia contains antioxidants, therefore, prevents the aging of the body.
Sourdough Narine has proven itself excellent in pediatrics due to the fact that, in addition to ordinary lactobacilli, it contains acidophilic lactobacilli, which have excellent anti-inflammatory effect, have a beneficial effect on the immune system and relieve dysbacteriosis.
As a starter, you can use the well-known Bifidumbacterin(dry biomass of bifidobacteria), yogurt based on it can be given even to newborn children. It perfectly restores the intestinal microflora and has a beneficial effect on the entire body.
In addition, bacterial starter cultures of the brand VIVO, depending on the specific variety of sourdough, it contains bifidobacteria and lactobacilli, and the taste is reminiscent of delicate homemade fermented baked milk.
Sourdough yogurt in a yogurt maker or slow cooker
If you are the lucky owner yogurt girls or multicookers with the “Yoghurt” or “Multi-cook” mode, the cooking process healthy treats make it several times easier for you, since you don’t have to independently monitor the temperature when preparing it and look for a warm place in the room to let the yogurt stand.
What should you do to get the real thing? homemade yogurt in a yogurt maker/slow cooker?
- Jars for preparing yogurt should first be washed well and doused with boiling water.
- Pour the resulting liquid into jars
- Place the jars without lids in the yogurt maker/multi-cooker on required amount time (fermentation time depends on the type of sourdough chosen, so read the instructions for it before preparing).
- Close the jars with lids and put them in the refrigerator for 2-3 hours. Yogurt is ready!
How to cook yogurt if you have no special equipment? Easily! (VIDEO)
If you don't have a yogurt maker or multicooker with the necessary functions, you can still make a wonderful homemade yogurt.
To do this you need to do the following:
- All utensils that you will use to prepare yogurt should first be washed well and doused with boiling water.
- Boil the milk and cool it to 40 degrees (hot, but not scalding).
- Add the starter to the milk and mix well.
- Pour the resulting liquid into a glass jar and close the lid tightly. Wrap the jar in several layers of paper (you can use newspaper) or cellophane, wrap a towel on top and place in a warm place for ripening. For this purpose, the top shelves of cabinets in the kitchen, a sunny place on the windowsill, or an oven with a light on are suitable.
- After the time required for fermentation has expired (usually 8-12 hours), place the jar of yogurt in the refrigerator for a couple of hours.
How can you enrich the taste of homemade yogurt?
Into homemade yogurt can be added various fruits,
In the diet healthy eating You can’t do without natural yogurt. You rarely find it on sale, so it is best to prepare it at home. And most importantly, learn to do it correctly.
If you have dull skin, rashes, problems with it, or you’re just too lazy to prepare the first, second and third – enjoy homemade yogurt, getting maximum benefits and benefits for your body!
Pamper yourself with healthy goodies and!
And don’t think that you need a yogurt maker to make delicious natural yogurt. Everything is much simpler than you could imagine!
5 important rules:
1. Milk must be boiled in order to kill all pathogenic bacteria that may be contained in it. It is recommended to bring even pasteurized milk to a boil.
2. To make yogurt, do not use too hot milk, otherwise the beneficial bacteria will die. Ideal temperature+38°C...+40°C, that is, slightly above warm.
3. Cutlery and all dishes in which you will prepare yogurt must be doused with boiling water.
4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who don't care about their figure and just want something tasty natural yogurt, can use milk with 6% fat content.
5. Do not shake or stir the fermented product so as not to destroy the structure, otherwise the yogurt will not ripen.
Classic yogurt in a thermos
What do you need:
1 liter of milk
200 g of natural yogurt (carefully study the composition, the yogurt must be fresh)
How to prepare classic yogurt in a thermos:
1. Boil milk and cool to a temperature of 38-40°C.
2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until steam comes out. Then cover with a lid.
3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.
4. Add diluted milk with yogurt to the remaining milk and mix.
5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.
6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.
Greek yogurt
Greek yogurt differs from classic yogurt not only in consistency, but is more reminiscent of creamy soft cheese, but also the method of preparation. After traditional fermentation, such yoghurt is suspended in a clean cloth or paper filter to get rid of excess whey, why greek yogurt also called filtered.
What do you need:
1 liter of milk
200 g natural yoghurt
How to make Greek yogurt:
2. Dilute yogurt in small quantity milk.
3. Combine the diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better yet, a blanket.
4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pan!
5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.
6. Cover and leave for several hours until the excess whey is gone. As a result, you should have 350-450 g of real Greek yogurt.
Homemade yoghurt with sourdough
Yogurt made from pharmaceutical sourdough is tender creamy taste and a very pleasant consistency.
What do you need:
1 liter of milk
1 bottle of starter (sold at any pharmacy)
How to make homemade yogurt with sourdough:
1. Boil milk and cool to 40°C.
2. Dissolve the dry starter in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.
3. Cover cling film or close with lids, wrap in a terry towel, or better yet, a blanket.
4. Leave to ferment for 12-14 hours.
5. Cool in the refrigerator for 3-4 hours and the yogurt is ready to eat!
Natural yogurt in the oven
If you don’t have a thermos or a multicooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.
What do you need:
1 liter of milk
200 g natural yogurt (you can use fresh sour cream with 20% fat content)
How to cook natural yogurt in the oven:
1. Boil milk and cool to room temperature.
2. Dilute yogurt/sour cream in 0.5 tbsp. a glass of milk.
3. Combine the resulting starter with the rest of the milk and mix gently.
4. Pour milk into portioned glass jars.
5. Preheat the oven to 50°C and turn off.
6. Place jars of milk on a baking sheet, cover each jar with foil, sealing tightly.
7. Place the baking sheet in the oven and close the door.
8. Every hour, turn on the oven at 50°C for 5-7 minutes. Yogurt preparation time is 6-8 hours.
9. Place the finished yogurt in the refrigerator overnight. Those with a sweet tooth can add 1-2 tablespoons to each jar before pouring the milk. homemade jam.
Who would have thought that preparing live yogurt at home is an absolutely simple task, for the preparation of which you do not need to have any special equipment or withstand difficult technological process. I myself have recently begun to cook it often, as it is in great demand among households, and most importantly, it gives me confidence that this product is natural and benefits my loved ones.
Some may not understand me, why bother if you can buy a ready-made one in any store. In fact, it's really worth considering making your own yogurt. If only because: you get healthy yogurt with live bacteria -
You can control its composition - in homemade yogurt you will not find thickeners, dyes, flavors and other unnecessary things that can cause problems. best case scenario allergies
You can control its freshness - thanks to the absence of preservatives, you will not consume a product made a month ago
You can control its taste - choose different toppings yourself, experiment, and not be content with the standard taste set of mass-produced yogurt
If a child (or adult) has an intolerance cow's milk, you can make yogurt with goat or sheep milk
Making your own yogurt doesn't take long
Finally, during the cooking process you can come up with new recipes, for example how to make ice cream from yogurt or unusual sauce for salads, meat, etc.
Anyway, if I've convinced you, let's talk about the ingredients. To make yogurt, you will definitely need milk and starter culture. How fattier milk you take it, the thicker and creamier your yogurt will be. Where to buy yogurt starter? Sourdough starters can either be purchased at a pharmacy or in supermarkets in the dairy departments. Fortunately, nowadays you can find various starters for preparing fermented milk products at home - the choice is simply huge. You can also use ready-made high-quality live yogurt and ferment it based on it. However, ready-made yogurt should be used no more than three times. For example, you bought a packet of starter and made yogurt from it. Then, based on this yogurt, you made the next portion (this time). From the finished portion you can make yogurt again (that's two). Take a little starter from the second portion and get yogurt again (that’s three). All. It is not recommended to use this yogurt as a starter anymore. However, you will feel it yourself, as the taste will begin to change and sour.
As for the equipment, here you can use the means at hand - glass jar, saucepans, thermos, yogurt maker, multicooker, bread maker (yes, I was surprised when I learned that there are bread makers with the function of making yogurt). I can’t say for sure, but it seems to me that the equipment does not affect the quality of the finished product, since the cooking technology itself and the ingredients remain unchanged. It (the equipment) only simplifies the process and allows you to prepare and store the product in portions. Of course, preparing yogurt in a yogurt maker is easier and much more convenient than running around with a pan that needs to be heated, wrapped, etc. But this does not mean that it will not work out in the pan or will be tasteless.
Making yogurt at home, as I already wrote, does not take much time. You just need to boil the milk, cool it to 40 degrees (no more), pour the contents of a packet of starter into it (or add 50-70 grams of ready-made yogurt) and let it sit warm and quiet for about 8 hours. I cook yogurt in a slow cooker - I won’t go into details in this article, if you are interested, you can read yogurt in a slow cooker on the forum step by step recipe with photo. Better yet, let me tell you how to make frozen yogurt or frogurt - a natural and tasty dish.
A few months ago I bought a yogurt maker. Since then I couldn’t be happier with such a useful purchase! I often make yogurt and serve it to the whole family.
Natural homemade yogurt is truly healthy, unlike the substance sold in stores.
Firstly, in store-bought yoghurts the percentage of living microflora is much lower. And the longer yogurt is stored on the store shelf, the less beneficial bacteria it contains.
Secondly, in store-bought yoghurts, in addition to milk and starter culture, they add sugar and various fillers with not very natural composition. Dyes, flavors, thickeners, stabilizers... In general, a dubious ingredient.
In natural homemade yogurt all the ingredients are known and understandable, nothing superfluous. And this yogurt is eaten 1-2 days after preparation. This means that there is a maximum amount of living bacteria there. The benefits for digestion are maximum.
I would like to point out right away: no need to ferment your store-bought yogurt. The quality of such yogurt will be low. Buy a normal starter at a pharmacy or online store. I use Vivo starters. So far I have tried yogurt, yogurt with lactulose, symbilact and sour cream. I want to try more Lactina starters in the near future.
Another nuance about heating milk. Instructions for starter cultures and yogurt makers usually recommend preheating the milk to 40 degrees, and then introducing the starter culture.
I have found that preheating the milk makes the yogurt lumpy. Regular pasteurized milk is also lumpy (maybe I bought the wrong milk?).
Therefore, after several experiments, I began to use only baked milk. I take it straight from the refrigerator, without heating it. The yogurt is of excellent quality - tender, tasty, without lumps. Sometimes I replace some of the milk with cream to make the yogurt richer and creamier.
Ingredients for making homemade sourdough yogurt:
- 1 liter baked milk. I use 4% fat milk.
- 1 package of starter (weight - 1 g).
How to make sourdough yogurt in a yogurt maker
1. Pour some milk into a measuring cup with a pouring spout. Pour the starter from the package into it and mix thoroughly with a fork. Pour in the remaining milk and mix thoroughly again.
2. Pour the milk with the starter into jars and place the jars in a yogurt maker. There is no need to close the jars with lids! Now cover the yogurt maker with a lid and turn it on. If the yogurt maker is automatic, then when it reaches desired temperature it will turn off on its own. I have a Tefal la 8872 yogurt maker - automatic, it turns off the heating after about 45 minutes. In general, read the instructions for your yogurt maker.
Leave the jars of milk in the yogurt maker for 5-7 hours. All this time we do not shake the yogurt maker, do not open it or mix the contents!
After 5-7 hours, take out the jars of yogurt, close them with lids and put them in the refrigerator. After 2-4 hours, enjoy chilled homemade yogurt.
Ingredients for re-fermenting yogurt at home:
- 900 ml baked milk.
- 100 ml natural homemade yoghurt (1 jar)
How to re-ferment homemade yogurt in a yogurt maker
1. Pour half the milk into a measuring cup with a pouring spout. Place all the yoghurt from the jar and mix with milk using a fork. Pour the remaining milk into the glass and stir again with a fork.
2. Step two is the same as during initial fermentation (see above)
How to make homemade yogurt in a slow cooker
If you don’t have a yogurt maker, but have a slow cooker, you can make yogurt in it. Pour the mixed ingredients into jars or glass glasses. You can use baby food jars.
Close the jars with lids or plastic wrap.
Place a waffle towel or cloth napkin on the bottom of the multicooker pan.
Place the jars in the multicooker.
Pour warm (40 degrees C) water into the multicooker so that the water does not reach the neck of the jars.
Close the lid of the multicooker and turn on the “Warming” mode for 15 minutes. After an hour, turn on the heating again for 15 minutes. After this, keep the yogurt in the slow cooker for 4-6 hours, then take it out and put it in the refrigerator.
How to prepare natural homemade yogurt in a thermos
If you don’t have a yogurt maker or a slow cooker, you can prepare yogurt in a simple thermos. To do this, you will have to preheat the milk to 40 degrees. Otherwise, the principle is the same - the ingredients are mixed and poured into a thermos. The thermos is wrapped in a blanket and placed in a warm place for several hours. Then the yogurt is placed into portioned jars and cooled in the refrigerator.
Note to the hostess
- Mix the ingredients for yogurt with a fork rather than a whisk to avoid whipping.
- How longer time fermentation, the thicker and more sour the yogurt will be. Don't overcook if you don't like sour.
- If you want to make it thin drinking yogurt, then reduce the fermentation time to 4-5 hours. If you want it thick, keep it for 7-8 hours. There is no point in keeping it longer - the yogurt will no longer become thicker, but it will acquire a sour taste.
- Cooled yogurt becomes thicker.
- Yogurt with kiwi pieces should be eaten immediately! If you mix yogurt with kiwi and leave it for more than 15 minutes, the yogurt will become bitter. Kiwi contains substances that break down milk proteins.
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