In every store you can find a huge variety of yoghurt drinks and a very small assortment of real, live yoghurts. And if you look for ones that are suitable for children from 7-9 months, then these can only be found in special stores.
Previously, when we were little, even in small towns there were children's dairy kitchens, where new young mothers could buy kefir, milk, cottage cheese, sour cream, and yogurt for their babies. These were real, non-powdered, antibiotic and preservative free dairy products.
The cattle for the dairy kitchen were separate, and milk from different cows was not mixed. And now the most a mother can do for her child is to feed her baby breast milk for as long as possible.
And also, having bought a yogurt maker, make your own dairy products. Surely, even in a big city, if you want, you can find a real cow whose owner will agree to give you milk. If you travel a little far, then even once a week, purchasing 2-3 three-liter cans of milk, you can drink it yourself and feed your baby real dairy products for a whole week. Well, or as a last resort, buy milk with a very short shelf life and make yogurt. In this recipe I will show you how to make thick yogurt at home for children in a yogurt maker.
Ingredients:
- Liter jar.
- Fresh cow's milk 700 ml.
- 1 g yoghurt starter or 100 g jar of yoghurt, not a yoghurt drink.
- Sugar 2 tbsp. l.
- Powdered milk 3 tbsp. l.
How to make thick yogurt at home - recipe with photo:
Warm the milk to room temperature if it was in the refrigerator. Pour and dissolve sugar in it. 
Add starter or yogurt, powdered milk. You don’t have to use powdered milk, but then the yogurt turns out thin and watery, and with dry milk, even its consistency causes appetite and salivation. 
Mix all the ingredients. Powdered milk may not dissolve completely, but don’t worry, the yogurt will turn out excellent. 
Yogurt containers must be clean and dry. 
Pour homemade yogurt into jars from a yogurt maker; do not need to close the lids yet. Then we put the jars with the milk mixture in the yogurt maker and close the lid. Turn on the yogurt maker. Time needed is 6-8 hours. 
After the allotted time, you can taste fresh, still warm yogurt, adding a variety of berries, grated chocolate, jams and preserves.
The benefits of yogurt are partly determined by the beneficial qualities of the milk from which it is made. But it also has its own characteristics, namely, living bacteria that make yogurt not just a healthy product, but almost magical.
You can talk about the benefits of yogurt only if it contains no chemical additives or dyes, and no sugar or sweeteners. And there are beneficial live bacteria - probiotics. That's why I make yogurt at home from fresh natural milk.
The process of making homemade yogurt is very simple and does not require a huge investment of time, a yogurt maker or a starter.
To make yogurt at home I need:
- 1 l. milk
- 4 tbsp. any good yogurt
- 1 teaspoon instant gelatin
1. I bring the milk to a boil and leave it to cool to a temperature of about 40 - 50 degrees.
2. I pour the milk into 0.5 liter jars. I add 2 tablespoons of store-bought yogurt.
3. I wrap jars of yogurt in a towel and leave them for 8-10 hours (overnight) in a warm place, for example, near a radiator. In summer you can simply leave it on the table, just cover it with a towel. I get this thick yogurt.
4. I leave 4 tablespoons of homemade yogurt as a starter for the next preparation.
5. Add defrosted strawberry puree to the finished yogurt,
After first rubbing it through a sieve to get rid of seeds,
A little sugar to taste and pre-soaked gelatin.
The more gelatin you add to the yogurt, the thicker it will be. For those who like drinking yogurt, gelatin may not be added at all.
6. Mix everything well
And put it in the refrigerator for a couple of hours to thicken.
The “first” yogurt tastes like store-bought, but the subsequent ones, the starter of which is taken from the prepared one, have a pure taste. I always make yogurt like this, the main thing is not to put the starter in very hot milk, otherwise the beneficial bacteria will die. And one more important condition: to use as a starter, you need to choose good yogurt, without preservatives, with a short shelf life. This guarantees the presence of live yoghurt bacteria (probiotics) in it, thanks to which homemade yoghurt is obtained from milk.
A little about yogurt
The benefits of yogurt come from bacteria
The benefits of yogurt are partly derived from milk, from which it is made by introducing live bacteria (probiotics). While the milk is warm, the ripening process continues, but as soon as the yogurt reaches the desired consistency, it is cooled and the bacteria stop working. It is the presence of these live cultures that provide the highest benefits of yogurt. Probiotics inhibit the growth of harmful bacteria that cause many diseases. For example, consuming yogurt is indicated for ailments such as peptic ulcers, inflammation in the gastrointestinal tract, indigestion, urinary tract infections, vaginal fungal infections, etc. In addition, the benefits of yogurt will serve excellently for those who are forced to take antibiotics that destroy the natural microflora of the stomach.
During the fermentation process, live bacteria consume most of the lactose, releasing lactic acid, which gives the product a sharp, sour taste. Since bacteria “eat up” almost all the lactose, yogurt (unlike the milk from which it is made) does not cause allergies or intolerances. And this quality also adds extra points to the benefits of yogurt.
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The healing properties of yogurt
The benefits of yogurt are not limited to the content of valuable baby bacteria. Let us remember that yogurt retains all the beneficial properties of milk, which means that, like milk, it is rich in calcium and other active substances that help prevent diseases of bones and joints. In addition, yogurt contains special compounds that have a beneficial effect on the immune system, strengthening its protective functions.
Since yogurt is made from milk, it contains exactly the same amount of fat and protein as milk itself. If a girl or lady is on a diet, then it is impossible to think of a better source of protein than cottage cheese or yogurt. Only in this case it is necessary to choose low-fat products so that the benefits for both health and a slim figure are noticeable.
In addition, it is worth mentioning that yogurt contains beneficial zinc, which helps clear the skin of inflammation, acne and individual blackheads. To cleanse the skin, as well as to restore and maintain beneficial microflora, it is enough to eat one cup of low-fat yogurt a day. Preferably - without any additives, or even better - “grown” with your own hands (dry bacteria can be purchased at the pharmacy, and just add them to the milk in the evening). The benefits of yogurt are too great to entrust the production of this unique product to someone else, especially since making yogurt at home is as easy as pie. Right before eating, add fresh fruits, sprouted grains or a little honey to it - and you will get the healthiest and most delicious breakfast, which will take no more than 3 minutes to prepare.
The first mention of yogurt appeared more than 6 thousand years ago. According to one legend, it was invented by the ancient Turks; according to another version, fermented dairy products began to be served to the table in Ancient Greece and Rome. In Europe, yogurt became popular at the beginning of the 16th century, after the King of France was cured of a stomach illness. In the 20th century, mass production of this product began, which became possible thanks to the Danone company. But even today, homemade yogurt is considered healthier and tastier than its store-bought counterpart.
Homemade yogurt: benefits and benefits
On store shelves there is a wide range of yoghurts, both natural and with various fillings. Manufacturers claim that they are useful, help improve intestinal function, normalize metabolism and improve well-being. But still, homemade yoghurts are considered better. The benefits of this fermented milk product for the body are invaluable.
- Thanks to bacteria such as thermophilic streptococcus, with regular consumption of yogurt, it is possible to normalize the intestinal microflora.
- Gently eliminates the problem of constipation and intestinal disorders.
- Effectively fights allergic reactions on the skin and improves its condition.
- Strengthens the immune system, increases the body's resistance to viruses and bacteria.
- Homemade yogurt does not contain sugar, which means it is approved for consumption by people with diabetes.
- Helps in the fight against excess weight.
Homemade yogurt has a number of significant advantages over store-bought products. It contains only milk and starter containing beneficial bacteria, without preservatives or stabilizers. Only homemade yogurt is truly healthy.
Options for making homemade yogurt without a yogurt maker
Anyone can make homemade yogurt, and it is not necessary to have a special device for this - a yogurt maker. It is quite possible to get by with other available means.
Homemade yogurt without a yogurt maker, the recipe for which (and more than one) is presented below, involves several preparation options:
Each of the recipes has its own advantages and disadvantages. But yogurt prepared at home using one of the proposed methods turns out no worse than from a yogurt maker.
Delicious Recipe without a yogurt maker in a thermos
A thermos is great for making homemade yogurt. This type of cookware has good thermal insulation properties and maintains the desired temperature of the liquid poured into it for several hours. And this is just one of the prerequisites to make proper and healthy homemade yogurt.
The recipe without a yogurt maker (in a thermos) consists of the following sequence of actions:
This is how yogurt is prepared at home. The recipe presented above without a yogurt maker is easy to follow. It requires a minimum of effort, and the result is a very tasty and healthy fermented milk product.
at home
Greek yogurt has a special consistency. In its structure and taste, it resembles soft and delicate cream cheese. It is eaten in its pure form or used to make cream for cakes and pastries.
Homemade yogurt without a yogurt maker, the recipe for which is known to many, differs from the previous one in that the milk with the starter is not poured into a thermos, but is wrapped in a blanket in a sterile jar or pan. In this way, it is possible to maintain the desired temperature required for the ripening process. After 6-8 hours, transfer the finished homemade yogurt directly from the pan into a colander lined with several layers of gauze. After a few hours, the excess whey will drain off, leaving you with approximately 400 grams of thick, creamy Greek yoghurt.
Natural yogurt at home. Recipe without a yoghurt maker with sourdough
To prepare yogurt for this recipe you will need 1 liter of milk and dry starter. You can buy it at pharmacies and some large supermarkets. The base for fermenting milk is prepared similarly to the previous recipes, but the ferment is dry, not store-bought yogurt. The rest of the sequence of actions is similar.
Without a sourdough yogurt maker) is prepared from boiled or It is completely processed, that is, cleared of any bacteria, so it does not require boiling. A small amount of milk is mixed with the dry starter and then combined with the rest in a sterile container. After this, the yogurt base should be wrapped in a blanket or poured into a thermos.
By providing the necessary temperature conditions, you can get healthy homemade yogurt without a yogurt maker. A recipe with a photo will make the cooking process easier. Daily consumption of natural homemade yogurt will allow you to forget about constipation and intestinal disorders forever.
Homemade yogurt in a slow cooker
Those who don't have a yogurt maker but do have a slow cooker will love the following homemade yogurt recipe. The basis for this fermented milk product is prepared from milk and sourdough. Next, you need to sterilize the glass jars, enough so that they all fit in the multicooker bowl.
After this, the milk with the starter should be poured into jars. You need to lay a cloth napkin on the bottom of the multicooker bowl, pour water and place the container (as for sterilization when canning). Turn on the “Yogurt” mode. If this method of cooking is not provided in the multicooker, select the “Heating” mode for 15 minutes. After an hour, turn on the heating of the cans again for the same time. We repeat the above steps for the third time. After 3 hours, homemade yogurt without a yogurt maker (recipe in a slow cooker) can be placed in the refrigerator. Bon appetit!
Natural yogurt without a yogurt maker in the oven
This recipe is similar in cooking technology to the multicooker version. But instead of this modern appliance, which not every housewife has, an oven is used.
Homemade yogurt without a yogurt maker, the recipe for which is presented below, is prepared from milk and sourdough. It can be immediately poured into portioned jars or cooked in a saucepan. In the first and second cases, the lid for the container will be foil, which must be firmly fixed.
Place the jars in an oven preheated to 50 degrees. After 5 minutes, turn off the device. We repeat the procedure every hour another 6-7 times. In modern ovens, where you can set any heating temperature, you should stick to 40-42 degrees.
Homemade yogurt with sour cream
To prepare a healthy fermented milk product, it is not necessary to use sourdough. You can make homemade yogurt without a yogurt maker using sour cream. Its ripening time will be longer, about 12 hours, but the result is excellent.
In boiled cooled milk you need to add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. Carefully combine the ingredients with a whisk. Place the yogurt in a warm place to ripen. Any methods of fermenting milk you like are suitable for this. After 12 hours, homemade sour cream yogurt will be ready. Now you can put it in the refrigerator, and after 4 hours you can try a delicious natural fermented milk product.
Healthy food recipes: Calcium, potassium, protein, vitamin B - all this is contained in such a familiar product as yogurt. Thanks to live bio-bacteria, yogurt strengthens the immune system, has an anti-cancer effect (especially breast and colon cancer), prevents constipation, diarrhea, flatulence, inflammatory bowel disease, osteoporosis, improves the condition of skin, hair and nails
Calcium, potassium, protein, vitamin B - all this is contained in such a familiar product as yogurt. Thanks to live bio-bacteria, yogurt strengthens the immune system, has an anti-cancer effect (especially breast and colon cancer), prevents constipation, diarrhea, flatulence, inflammatory bowel disease, osteoporosis, improves the condition of skin, hair and nails, and also creates an unfavorable environment for development vaginal infections such as candida (thrush).
Thick yogurt with strawberries
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Ingredients:
1 kg yogurt
2 tablespoons honey
2 tablespoons rose water
pinch of salt (more or less to taste)
For filling
strawberries, sliced
¼ cup pistachios
rosemary and dried rose
a few sprigs of mint
2 tablespoons honey
Preparation:
Place cheesecloth (folded several times) in a bowl. Place the fabric so that the edges hang over the bowl. Mix yogurt, honey, rose water and salt. Place this mixture in cheesecloth, hang it in the kitchen and let the excess liquid drain for 8-10 hours. It is best to do this in the evening, as the yogurt will be ready in the morning. To serve, place the yogurt in a serving bowl and smooth it out with a spoon. Then add strawberries, garnish with mint, rosemary and dried rose. Drizzle with honey. Enjoy!
The growing popularity of homemade fermented milk treats makes any yogurt recipe a real find. Here are some popular recommendations and original recipes that will allow you to prepare this tasty and nutritious product.
The set of ingredients for homemade yogurt can be extensive and consist of many items. As additives to the main elements you can use:
- fresh or frozen berries and chopped fruits, candied fruits;
- cereals, bran, any nuts;
- cocoa or melted chocolate bars;
- coffee or honey;
- condensed milk, various preserves, jams;
- vanilla sugar and vanilla;
- freshly squeezed juices, fruit purees, syrups.
But the basis is always the starter and the milk used for mixing with it. Both ingredients are widely available on the market, but the relative quality of the first can only be guaranteed by purchase at a pharmacy, or at least in a health food store. Popular versions of this ingredient are:
- sour cream or kefir;
- natural types of yogurt or cottage cheese;
- probiotics Simbilakt, Vitalakt, Acidolakt;
- starter cultures from Vivo Streptosan or Bifivit;
- Acidophilus serum.
It is easier to purchase milk for mixing with starter culture at any available retail outlet. It is important that it is not a dairy drink, and it must be boiled before mixing.
In the process of searching for suitable elements, it is worth listening to some recommendations from experienced housewives, for example:
- ladies who are worried about the calorie content of their menu should pay attention to this indicator in the initial components, on which the level of calories in the final result depends, but there is no need to worry too much, the delicacy is well absorbed and is not stored as fat;
- when using live yogurt as a starter, it is advisable to take the most expensive one, which contains no additives, with a minimum shelf life, which allows you to hope for a minimum of dyes and flavors in the composition;
- for home recipes, sourdoughs under the brands Evitalia or Activia are most often recommended; their use eliminates the appearance of foreign tastes and odors and ensures maximum benefits;
- To make the mass thick and tender, the best option would be to choose homemade milk, fresh from the cow;
- the pasteurized analogue from the store should be as fat as possible, this affects the thickness of the mixture, in this case boiling is not required, heating within 40°C is sufficient;
- Many positive reviews can be heard about fermented analogues prepared at home by fermenting fresh milk.
To make such a starter, 130 grams of milk is enough. If the product is from a cow, it must be boiled, then cooled to body temperature, removing the foam from the surface. It is enough to heat the store-bought analogue to the same temperature. Add to the milk prepared in this way:
- bottle of Bifidumbacterin;
- up to three bags of Narine.
The components are thoroughly mixed, the finished mixture is left alone for 24 hours, ensuring a temperature of no more than 40°C. For this purpose, place the container with the mixture in any warm place, wrapped in a towel, or placed in a yogurt maker.
Classic recipe
Classic yogurt eliminates the addition of sugar and its analogues during the preparation process. Various sweeteners, for example, jam or fruit syrup, finely chopped fresh fruit are added later when the mass has cooled and is ready for use. You need to prepare such yogurt exclusively from two elements:
- milk with a fat content of at least 3.5% from 750 ml to 1 liter;
- packages of dry fermenting substance or jars of Activia.
In a step-by-step version, the cooking process is as follows:
- The first step should be preparing the milk. If a fresh product is selected, it will need to be brought to a boil and immediately cooled under ice water. It is important that the temperature does not exceed 40°C. It’s easy to check, put your finger in the container with the drink, if you don’t feel any heat, it means everything has cooled down to body temperature and is ready for use. If available, you can use a cooking thermometer, which will be more reliable.
- Containers and lids for them must be boiled. If you have a dishwasher, washing at high temperatures will suffice. After drying, the jars will need to be closed with sterile lids and left until the ingredients are mixed.
- The prepared Activia should be transferred to a small cup of approximately 50 ml. Add the same amount of milk and mix thoroughly. This will make the mixture more homogeneous. If you mix the entire volume of components at once, it will be more difficult to achieve good homogeneity. Pour the prepared mixture into a container with milk and mix thoroughly again.
- If you are using a fermenting substance, add a teaspoon of milk to the bottle with it and shake well. The dry analogue is poured into Art. spoon of dairy product and beat with a whisk or blender until completely dissolved. Then the fermenting composition is poured into the rest of the milk and stirred again.
- The prepared mass is poured into jars from the yogurt maker kit. To be on the safe side, you can pour boiling water over them again. The containers are closed with scalded lids.
- The jars are placed in the tray of the device and covered with a lid. At a temperature of 38 to 40°C, the cooking time will be from 6 to 8 hours. We set the required hours on the timer and set the alarm for insurance. When using Activia or Evitalia, the cooking time will be shorter. In any case, it is advisable to familiarize yourself with it first.
- When the timer turns off and the alarm goes off, the jars need to be moved to a cold place and kept there for 4 to 6 hours. This will make the final product denser.
You can serve it pure or with natural additives from fruits, freshly squeezed juices, and other additional ingredients.
A treat for the little ones
Homemade fermented milk products are often recommended for children from an early age, usually from ten months. This will minimize your baby’s consumption of harmful food additives, which are still present in commercial baby food, albeit in small doses. For mothers familiar with the classic method, preparing fermented milk treats for babies will not be difficult. However, in this case you will need to take into account several important nuances:
- It is undesirable to use store-bought types of starter; it is better to prepare it yourself;
- there is no need to add sugar or honey, which has strong allergenic properties;
- a sweet taste can be created with natural additives from applesauce or its analogue made from other fruits;
- Do not forget that a fermented milk product prepared in this way is stored for a maximum of 3 days, and with the addition of fruit for up to 12 hours, so it is recommended to consume it immediately after preparation and carefully calculate the required volume in advance.
In this case, there is no need to describe the detailed cooking method; the procedure differs little from the classic version, taking into account the listed features. The milk component is brought to the desired temperature, mixed with the starter, then mixed with one of the types of purees. Cooking time is at least 5 hours.
List of original recipes
Yogurt with Activia
In this case, instead of the standard fermenting component, drinking Activia from Danone is offered in the amount of 5 tbsp. spoons The only condition is to make sure that this ingredient is extremely fresh. You can add nuts or bran of any kind to the two main components. The cooking process is identical to that described above:
- Boil the homemade dairy ingredient and cool it, bring the store-bought ingredient to the desired temperature;
- pour a small amount of it into a bowl with Activia and stir until smooth;
- then mix the mixture with the remaining milk;
- if additional components are used, place a small amount of them on the bottom of each jar;
- put the mixture into containers and place them in the tray of the device;
- Set the timer for 6 to 8 hours.
The longer the time, the thicker the consistency will be at the end. But you need to be careful, overdoing it over time can result in excessive acidity and loss of taste. After the device has finished operating, we move all the containers into the refrigerator and keep them there for up to 4 hours.
Fermented milk dessert with jam
This recipe is almost similar to the previous one; Activia is also recommended as a fermenting agent. But an additional element in the composition is jam, which can be supplemented with nuts. Contains:
- fatty dairy product from 3.5 to 6%;
- Danone up to 5 tbsp. spoon;
- any type of jam Art. a spoon for each jar;
- nuts chosen to taste.
We prepare according to the well-known scheme:
- boil the milk base;
- pre-mix a small amount of it with Activia;
- mix the components completely;
- Place a spoonful of jam on the bottom of all containers and add nuts as desired;
- We rearrange it into a tray and set the timer for 4 – 8 hours.
After cooking, allow time to cool in any cold place. It is advisable to mix the complex composition before use.
Greek yogurt with vegetables
This type of fermented milk treat is important element of the popular Greek appetizer sauce Dzatziki. You can use it to make a topping for a cake or use it for the same purpose with ice cream. True, the latter is not an acquired taste. Naturally, it is useful in itself. The recipe contains:
- liter of medium fat milk component;
- sourdough from Evitalia.
Below is a step-by-step recipe for preparing this Greek delicacy.
- We first mix the latter with a small amount of the first ingredient so that the mixture comes out homogeneous. Then finally mix with the rest of the composition.
- We put them in jars and place them in the container of the device for a certain time. If there is no special apparatus, you can get by with an ordinary stainless steel pan, which we wrap in a towel and keep overnight to thicken.
- To finish cooking, wrap the mixture in several layers of gauze and keep for up to 4 hours. The output should be up to 500 g. tender and thick mass.
- Then it can be used as a cream on the cake or served on its own, mixed with finely chopped banana or covered with chocolate shavings.
After familiarizing yourself with the rules for choosing products and instructions for preparing homemade yogurt, it will not be difficult for you to pamper your family and guests with a healthy dessert. Original recipes for fermented milk delicacy will appeal not only to children, but also to adults. And if the treat starts to taste ordinary, you can always diversify it with a variety of delicious toppings.
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