Yogurt starter is designed for making live yogurt at home. This yogurt contains a high number of live and beneficial bacteria. Does not contain any harmful additives or sugar. Sourdough yogurt can be consumed every day by adults and children.
Possible use
without fermentation
Can be used without fermentation
This starter can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.
Dilute the contents of the sachet in a small amount of boiled water at room temperature. Take 1 sachet 1-2 times a day, immediately after meals for 1-3 weeks.
detailed information
VIVO yogurt is a starter for making homemade yogurt with your own hands.
Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant fermented milk taste. Homemade yogurt is recommended for daily nutrition, as it has a number of beneficial and nutritional properties, especially if VIVO dry bacterial starter is used for preparation.
VIVO yogurt starter does not just ferment milk into yogurt, but gives it very useful features, because it contains a high amount of living probiotic bacteria. This yogurt helps normalize intestinal microflora and improve digestion, strengthen the immune system, restore strength and normalize weight. Regular consumption helps compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.
Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavors, etc. It is guaranteed fresh and safe, therefore ideal for consumption by people of all ages, children, athletes, pregnant and lactating women, the elderly and anyone follows a healthy diet.
VIVO starter yogurt is an excellent and natural alternative to store-bought yogurts that the whole family will love.
Preparation
Homemade yogurt is very easy to prepare. For this preparation you will need very little of your personal time, VIVO bacterial starter, a pan or jar, a blanket or a large towel.
The starter must be added to the milk at a temperature of +37..+40 °C (slightly warmer than body temperature) and mixed well. After this, the container with milk must be wrapped in a blanket or large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. After the yogurt is prepared, it should be placed in the refrigerator to cool. But you can eat it immediately after cooking.
And if you have a yogurt maker or multicooker with a mode for preparing yogurt, then the fermentation process will be even easier.
Instructions for cooking in a saucepanInstructions for cooking in a yogurt maker
Instructions for cooking in a slow cooker
Bacterial composition
Compound Lactose
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
The number of bacteria in the bag is enough to guarantee the fermentation of 3 liters of milk (at the end of the ferment’s shelf life).
Storage conditions and shelf life
In the refrigerator (at temperature +2..+8)- 12 months.
Payment to bank account: You can pay for your order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.
Yogurt is a very healthy product in every sense, because it helps digestion, is low in calories, and in the case of gastritis it is also a therapeutic food. And, of course, it is very tasty - even men, having snorted in words, after a while can no longer do without a jar of homemade yogurt in the morning.
It probably doesn’t need to be said that homemade yogurt contains much less preservatives and dyes that are identical to natural ones, the ingredients for 1 jar will cost much less than store-bought yogurt, and, finally, homemade yogurt is simply much tastier.
You can also highlight other undoubted advantages:
1. Thawed berries or fresh fruits will go well with homemade yogurt, while natural fruits do not always go well with many store-bought ones - due to the fact that they are too sour or have an aftertaste.
2. You can add any component you wish to homemade yogurt - from spices to cocoa, from coconut flakes to syrup, and create the most original taste for yourself. Experiment.
3. You can make yogurt of any thickness.
4. You can make yogurt with any base - some like cream, some like baked milk, some like Mozhaiskoye, etc.
5. By buying cow's milk at the market (or taking it from your own farm) and village sourdough, you can get perfectly natural yogurt.
6. The opportunity to try fresh, still warm yogurt - its taste cannot be compared with anything else.
Despite the fact that it would seem that the preparation process “boil the milk (cream) - add the starter - pour into jars - put in the yogurt maker” does not involve any difficulties, it contains a lot of nuances, thanks to which yogurt can turn out differently consistency may not work out at all, or its preparation may take longer than desired.
Let's start with the stage container preparation- it needs to be properly washed, dried, and kept closed until the next cooking process, otherwise there is a chance of getting completely undesirable homemade kefir instead of the desired yogurt. Kefir can also be obtained in several other cases: if you do not boil regular pasteurized (or country market natural) milk; if you overcook the yogurt; if the starter has spoiled; and, finally, if the yogurt maker broke down and did not maintain the optimal temperature when turned on.
Further selection and preparation of the base. That is, according to your taste: milk, various types of cream. Only full-fat milk is suitable for making yogurt, i.e., above three percent - otherwise the taste will be something that bears little resemblance to standard yogurt, just some kind of fermented milk product. Don't forget that each brand of milk also has its own flavor, which will undoubtedly affect the taste of the yogurt.
Baked milk does not need to be boiled before preparing yogurt, and this is its undoubted advantage. It gives a pleasant original taste.
Sterilized milk also, accordingly, does not need to be boiled, but some people do not like its taste and degree of usefulness.
Mozhaisk milk needs to be boiled, but it also has its own taste.
From three percent pasteurized milk you will get yogurt that is very similar to Activia from Danone - just as sour, slimy and just as runny.
From 5-6% you will get a much thicker yogurt, almost without sourness.
From 10-11% cream, when prepared classically, you will get a substance more similar to cream, with a very delicate, velvety, but dense texture.
So, if you have cream or pasteurized milk, you need to boil it. When the cap begins to rise, that’s enough, remove from the heat and leave to cool. Not completely, but up to about 40-50 degrees. Other bases that do not need boiling can be heated to a warm state, then the cooking time in the yogurt maker will be reduced by 2-3 hours!
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Then comes selection and addition of starter. Some people add a spoonful to each jar, but it is more convenient to stir the entire volume of the starter in a common saucepan. Add more starter - you will need to reduce the cooking time, and the yogurt will also turn out somewhat thicker (and in the case of Narine, also more viscous).
Drinking yoghurts are absolutely not suitable for cooking. Bio-yogurts (yogurts with beneficial bacteria) are required. Or various types of artificial sourdough, which can be bought at the pharmacy/on the manufacturer’s websites. Or rustic sourdough.
There are many types of sourdough. And the taste and consistency of the finished product also directly depends on it. Any of the purchased natural yogurts without additives will ultimately give you a taste very similar to itself, regardless of the base. For example, Activia natural from Danone is hardly suitable for making yogurt from cream, since their soft, fatty, creamy taste is completely incompatible with the pronounced sourness of Activia.
Narine in terms of consistency, it creates excessive viscousness and a kind of viscous stickiness, and not everyone likes the resulting empty, inexpressive taste of yogurt. Also, it and its analogues are artificial (according to experts) and expensive versions of sourdough, which is not suitable for many. Plus, Narine powder must first be diluted and separately prepared for 12 hours to obtain the starter.
Therefore, I recommend, for example, as the best option, Bioyoghurt Biomax Classic 5 vitamins, as having a completely neutral, lively, mild taste. After preparing the first batch, simply leave 1 of the jars of homemade yogurt as a future starter.
So, the proportion is approximately 70 ml of ready-made starter per liter of milk (this is 1 full teaspoon per glass, if your yogurt maker is equipped with portion glasses). More starter means slightly thicker yogurt and shorter cooking time. It is necessary to stir thoroughly so that the finished yogurt is homogeneous.
Spilling the base in jars after heating/boiling and adding the starter, it is necessary to filter it through a sieve so that foam and other large particles do not get into the jars.
Along with the starter, you can use a number of additives that will prevent the yogurt from turning sour and turning it into kefir, for example, regular sugar, cocoa, etc. With fruits and berries it is a little more complicated - they are added to jars, then filled with a base with sourdough, but if you are unlucky, you will end up with a cross between cottage cheese and kefir.
The thickness of the finished yogurt can be adjusted in three ways:
- thickness (fat content) of the base;
- the amount of starter (more starter - also less time for preparation);
- the time for which you leave the yogurt in the yogurt maker. Here you need to remember that if you overdo it, you will get a lumpy fermented milk product, partly reminiscent of kefir, partly cottage cheese!
Finally, put must be open jars into a yogurt maker/pour the prepared mass into a common glass of a yogurt maker. Open - because oxygen is involved in the process of creating the product. Remember that the optimal temperature for making yogurt is around 40 degrees. Usually this is what the device supports all the time until it turns off.
So:
- If you used the optimal scheme and have a heated base with a normal amount of starter, then the cooking time will be 5-6 hours.
- If the base with sourdough was cold, then the time increases to 8 hours.
- If there is not enough starter, the cooking time can increase to 10 hours or more.
It is important to catch the moment when the yogurt begins to thicken. This takes on average 1.5-2 last hours out of 6 (if you cooked according to our scheme). Here you can adjust the thickness of the final product: keep it for two hours or turn off the yogurt maker shortly after (or at any time in the last two hours) the contents of the jars acquire a thicker consistency. Don’t forget that after refrigeration, the yogurt will become 1.5 times denser.
Later, having worked out your own scheme and chosen the desired consistency of the finished product, you can simply time it and no longer approach the yogurt maker from the moment it is turned on until the end of the process.
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Once the yogurt is ready, you can use it immediately or let it cool and put it in the refrigerator to stop the process being carried out by the yogurt maker. Before use, you can add any component to your taste, such as pieces of fruit, jam, nuts, etc.
Bon appetit!
The optimal temperature for making yogurt is 38-42 o C (up to 45 o C). For good results, it is advisable to maintain this temperature throughout the entire milk fermentation process. You should also pay attention to the fact that the temperature of the milk when mixed with the starter should be in the region of 38-45 o C, but not higher, since already at a temperature of 50 o C the yogurt bacteria die.
Yogurt turns out sour, why?
The taste of yogurt depends on the following factors:
First - leaven. Various fermented milk microorganisms (including different strains of the same bacteria) included in the starter culture are capable of fermenting milk with the formation of varying amounts of lactic acid; accordingly, the taste of the final product depends on the starter culture used. Therefore, the taste of classic yogurt, delicate, with moderate sourness, differs from the Narine product, which is usually more sour.
Second - fermentation time and temperature . The longer the ripening time, the more acidic the product (lactic acid accumulates gradually). Here it is necessary to make a reservation that the ripening time largely depends on the temperature. Under optimal conditions, fermentation proceeds faster and 6-8, and sometimes 4, hours are enough for yogurt. To ferment yogurt in a home yogurt maker, 8-10 hours are usually enough; if the temperature drops, as, for example, in a thermos, then the fermentation process can be longer, and you need to keep the yogurt for 10-12 hours.
If you added the starter to cold milk and put the product in a yogurt maker, the fermentation time will increase, since even before the active fermentation process, the milk in the yogurt maker will have to heat up. Another point is that when using dry bacterial starters, the first batch of yogurt (“mother starter”) can take longer to prepare, since it takes time to activate fermented milk organisms after a state of suspended animation.
When re-fermenting yogurt, the composition of the starter is constantly changing. In practice, each subsequent batch will be more sour than the previous one. During the first or second re-fermentation, shortening the fermentation time can help; in the future, as soon as the taste of yogurt no longer suits you, you need to take fresh starter.
Is the yogurt “slippery”?
When exposed to an uncomfortable environment, too cold or too hot, or when there are sudden changes in temperature, bacteria begin to “defend themselves.” They produce mucous substances, polysaccharides. Thanks to these mucous substances, the consistency of yogurt becomes more viscous, even slimy. By themselves, these substances are safe, and “slippery” yoghurts can be eaten. Although this is of course a matter of individual taste preferences.
Most often you encounter such a “defensive” reaction when you prepare yogurt directly from dry bacterial cultures. Coming out of lyophilized form (anabiosis), the bacteria appear to be particularly sensitive to the environment.
To combat viscousness, you should add the starter into milk heated to the fermentation temperature (if you previously boiled the milk, wait patiently until it cools before mixing with the starter, stir the milk so that the entire volume has the same temperature).
Another precaution is to remove the bag of starter from the refrigerator in advance to avoid sudden temperature changes.
Another option is to prepare the so-called “mother starter” from the starter (a packet of starter for a standard yogurt cup of warm milk, ferment for 8-12 hours), and then from it the main batch of yogurt. With this option, a slimy consistency is much less common.
Yogurt curdled, why?
It happens that the yogurt curdles. There may be several reasons:
- Stale, sour milk. In a yogurt maker, yogurts ferment well, even if the milk is not preheated. But it happens that milk, even store-bought milk with a normal shelf life, turns out to be of poor quality. If you try to boil such milk, it will curdle. Yogurts do not come out of such “raw materials” either.
- Acids. If you ferment yogurt with fresh fruit, the presence of fruit acids may cause the milk to curdle before the fermentation process is complete, and the yogurt will not turn out. Add fruit to already prepared yogurt.
Yogurt doesn't turn out, doesn't ferment?
Yogurt may not ferment for a number of reasons:
- Milk. If the milk contains antibiotics that inhibit bacterial growth, the yogurt will not ferment. It turns out that the starter is a kind of indicator of the quality of milk. If the yogurt doesn't work, try changing the brand of milk or choosing a product from a different manufacturer. The most stable results are obtained from ultra-pasteurized milk. For homemade fermented milk, this is the safest raw material. It happens that village milk fails, of course, it’s unpleasant, but it can also contain antibiotics, for example, if they are added to animal feed. Fresh milk will not ferment. During the first few hours after milking, milk contains substances that suppress the development of any microflora.
- Temperature. This reason is relevant mainly if you prepare yogurt without a yogurt maker. If the thermos or other container you use does not hold heat, or the place where you put the yogurt for fermentation is exposed to drafts, then the temperature of the yogurt quickly drops. Yogurt may not ferment.
- Hot milk. Yogurt bacteria die already at a temperature of 50 o C. If you previously boiled the milk, but did not wait for it to cool to the desired temperature (36-42 o C), then when mixed with the starter, most of the bacteria could die and, accordingly, the yogurt will not ferment. If you are using a yogurt maker, run the fermentation cycle again, sometimes this helps.
- Time. Depending on the conditions (mainly keeping warm), the yogurt requires 6 to 12 hours. If too little time has passed, the yogurt may not have had time to ferment.
- "Non-living" sourdough. A starter that does not contain “live” bacteria will not produce yogurt. If you use industrial yogurt as a starter, pay attention to the packaging. A very long shelf life or information that the product is pasteurized, that is, it has undergone heat treatment after preparation, indicates that there are probably no “live” bacteria in it.
If you use dry sourdough, then the expiration date and storage conditions are also important (usually, bags of sourdough should be stored at a temperature no higher than 20 o C).
How to calculate the fat and calorie content of yogurt?
The fat and calorie content of yogurt is calculated based on the products from which the yogurt is made (For ease of calculation, we will assume that 1 ml of milk/cream = 1 g of product).
For example, if you use 1 liter of milk with 3.5% fat content (calorie content 61 kcal per 100 ml or 610 kcal per 1 liter), dry sourdough (calorie content can be taken as 0) and nothing else, then the calorie content of your yogurt will be 61 kcal per 100 ml: 610(kcal)/1000(ml)*100(ml).
If you replace 200 ml of milk with cream 20% fat (calorie content 206 kcal per 100 ml), then the calorie content of your yogurt will be equal to 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml milk) + 2.06 (kcal)*200(ml cream))/1000 (ml mixture of milk and yogurt)*100(ml product).
The same principle applies to fat content. If you use milk with 3.5% fat content, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yogurt will be 3.5%.
If you replace 200 ml of milk with 20% cream, then the fat content of the yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream)) /1000(ml of a mixture of milk and cream)*100(ml of product).
How to choose a yogurt maker?
Yogurt makers are produced by both Western and domestic manufacturers. The price of the device largely depends on the brand and built-in bells and whistles, although in fact the essence of all models is the same, and most of them, if not all, are made in China, that is, made in China.
Hence the conclusion that it makes no sense to buy the most expensive model. When choosing a yogurt maker, you can focus on several factors:
- There are yogurt makers that are a single container, usually designed for 1 liter. In my opinion, such yogurt makers can be successfully replaced with a thermos. Yogurt makers that come with portioned jars seem more practical to me.
- The presence of a timer is of course a convenient function, but in practice it is not at all necessary. The sound signal itself only reminds you that the time you have chosen has ended. But if you did not hear the signal and did not put the yoghurts in the refrigerator, the fermentation process will continue even at room temperature. It is much more important that the yogurt maker has an automatic shut-off function, which makes the device safer and energy-saving. It’s even better if the yogurt maker works on the principle of a thermos, that is, it heats up for some time from the mains, and then automatically turns off, while the desired temperature is maintained for another 8-10 hours.
- The jars that come with yogurt makers come in glass and plastic. Glass ones are more hygienic and can be sterilized. Plastic ones practically do not break. Another convenience, although not mandatory, is the ability to set the manufacturing date on some lids. By the way, yogurts can also be fermented in ordinary glass glasses or small wine glasses, the main thing is that they fit into the yogurt maker without breaking the seal when closing the lid.
- Pay attention to the dimensions and stability of the model. During the fermentation process, it is very important that the yogurt maker is completely at rest, so the model must fit well into the place chosen for it.
- There are also models that, in addition to yoghurt, allow you to cook, for example, homemade cottage cheese in the device, but such yoghurt makers are somewhat more expensive. Separately, I would like to note the yogurt makers, with the ability to select the fermentation temperature - this is a very useful function, especially if you prepare not only classic yogurts (for which a temperature of 42 degrees is great), but also kefir, acidophilus products, sour cream, symbilact, bifivit - for these For starters, other temperature conditions are optimal (30, 36 °C). This does not mean that these products will not ferment in your regular yogurt maker; it’s just that the temperature regime appropriate for these types of bacteria allows the microorganisms to develop most correctly and intensively, which makes your products even more tasty and healthy. To date, I know only one such yogurt maker - VIVO ThermoMaster, designed specifically for VIVO bacterial starter cultures. If you don’t have such a device in your arsenal - it’s not a frustrator, you can use, for example, a thermos, preheating the milk to a lower temperature than yogurt.
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Recipe for making homemade yogurt using a yogurt maker
Ingredients:
- 1 liter of pasteurized milk, 3.5% fat
- 125 ml natural yogurt
Cooking method: Combine yogurt and milk. Immediately after combining the components, the mixture is distributed into containers and placed inside the device, the yogurt maker is closed with a lid and plugged in. Typically, the ripening process takes 6 to 10 hours, depending on the brand of machine and the final result. The yogurt maker must not be pushed, dropped or moved during operation. After the set period has expired, the glass (or glasses) are removed (they heat up slightly, and condensation forms on the lid of the device), cover with lids and place in the refrigerator. After an hour, the yogurt is ready to eat. Prepared yogurt can be used as a starter. To improve the taste, you can add fruit puree, pieces of whole fruit, muesli, chocolate, etc. to the finished yogurt.
Yogurt is called a gift from heaven. To prepare yogurt, a starter is used, consisting of pure cultures of thermophilic streptococcus and Bulgarian bacillus (half and half). If this ratio is violated, the product may have a sharply sour taste, a grainy structure, or quickly release whey. The starting product for yogurt is either milk or a mixture of milk and cream with a fat content of 6%. The mixture is pasteurized at 60-70 °C for 30 minutes, and then cooled to 45 °C and starter is added in an amount of 2-3% (and in yogurt - 5%). Fermented milk is poured into a container (usually glass), where it is fermented. It must be borne in mind that with active fermentation - and a temperature of 42-45 ° C for 2-3 hours there is a rapid increase in acidity. To prevent the yogurt from becoming too sour, it is quickly cooled after active fermentation.
Properly prepared yogurt has a pleasant lactic acid taste and aroma, a uniform structure and a fairly dense consistency.
Yogurt quickly relieves hunger and quenches thirst. Recommended for people of all ages, especially the elderly, as well as pregnant and nursing mothers.
Yogurt has become widespread in many countries around the world. By the way, this type of curdled milk is no different from the curdled milk produced under different names from buffalo and sheep milk in Transcaucasia, where yogurt from these types of milk has been produced since ancient times, although the origin of the starter is still unknown. Local residents considered this fermented milk product a gift from heaven. The yogurt kept for a very long time, it became more and more sour, but it never spoiled. Caucasians stored dry yogurt in bags and used it as a starter. Sometimes dry yogurt was diluted with water and immediately drunk as a refreshing drink. The now extremely popular yogurt is also made from cow's milk, although cream and skim milk powder are added to it. In the Balkans, liquid yogurt is traditionally made and consumed as a beverage. In other countries, it has the consistency of jelly or ice cream.
Yogurt can be used as a tenderizing marinade for meat and poultry, thickening and to enhance the flavor of casseroles, stews and some soups, and as a sauce for hot vegetable dishes. Natural yogurt, containing beneficial bacteria (acidophilus and bifidobacteria), improves the functioning of the digestive system, replenishing the lack of natural bacteria in the body.
Recipe for making homemade thick creamy yogurt without using a yogurt maker:
Combine 2 3/4 cups milk with 1/3 cup whole milk powder in a saucepan and gradually heat until boiling and foaming. Reduce heat and simmer gently over low heat for 20 minutes. Remove from heat and cool to 45 degrees. Skim the milk and remove the foam, then carefully add 1/3 cup of natural yogurt mixed with 1/4 cup of milk and stir. Pour the mixture into sterilized jars and close. Place the jars in a saucepan and fill it with hot tap water. Wrap the pan in a blanket and keep warm for at least 6 hours. Before using, cool the yogurt well for 3-4 hours. Yogurt can be stored in the refrigerator for a week. Makes 2 glasses.
As a rule, these mechanisms make it possible to create a homogeneous mixture rich in beneficial microorganisms in the shortest possible time. By maintaining a given temperature inside the device, uniform fermentation of the dairy product occurs. At the same time, beneficial strains of bacteria present in the starter begin to multiply intensively.
Remember, the optimal temperature for ripening yogurt is 37 - 42 ° C, and the aging period is 6 - 8 hours. After reaching the specified parameters, the yogurt maker automatically switches to the mode of maintaining the specified characteristics.
Choosing a yogurt base
The quality of the fermented drink directly depends on the type of milk chosen. Therefore, before purchasing a yogurt base, you should determine in advance the desired consistency of the final product.
Varieties of milk
Pasteurized or UHT. A distinctive feature of these products is that there is no need to pre-boil them.
The consistency of the prepared mixture will directly depend on the fat content of the selected milk.
If you use a low-fat yogurt base (2.5 - 3%), the fermented product will have a liquid structure and a slightly sour taste. To obtain a dense mixture with a neutral taste, it is necessary to use milk whose fat content is at least 6%.
Sterilized. As a rule, this product has a long shelf life and a specific taste. However, in the process of using it, it is worth considering the possibility of the presence of unnatural components in the milk.
Homemade. If whole cow's milk is chosen as the base for yogurt, it is important to remember that the product is presented for sale without special processing.
That is why such raw materials must be boiled before fermentation. After this, it must be cooled to a temperature of 37-42°C.
Yogurt made from homemade milk often has a dense structure and creamy taste.
Ghee. As a rule, this product is used to prepare fermented baked milk, as well as yogurt with a “special” taste. At the same time, to ferment baked milk there is no need for its heat treatment.
In addition, homemade cream can serve as a base for yogurt.
Thanks to this component, yogurt acquires a dense consistency and creamy taste. To prepare such a dessert, combine milk and cream in the desired proportion, then mix them vigorously.
Making yogurt in a yogurt maker
Compliance with the technological sequence for preparing yogurt allows you to obtain a high-quality healthy product with a dense structure and neutral taste.
Algorithm for making yogurt
Boil the milk. This procedure allows you to destroy pathogenic microorganisms, if present.
The duration of boiling milk should be at least three minutes.
After this, the resulting mixture should be cooled to 40°C.
Remember, high milk temperature (over 44 degrees) has a detrimental effect on the condition of beneficial bacteria.
Remove foam from the surface of the milk. This action should be performed using a pre-sterilized spoon.
Prepare the starter. This concentrate is produced in the form of powders, tablets or suspensions. As a rule, it contains live or freeze-dried strains of microorganisms.
To prepare the mother starter, combine the bacteria concentrate with a small amount of milk. Thanks to this, in the thickness of the dairy product, there is a uniform distribution of sourdough clots.
After this, the resulting mixture is poured into the rest of the milk and mixed. At the same time, the ratio of starter and yogurt base must comply with the manufacturer’s instructions.
Remember, to prepare a fresh portion of the product, you should use a fermented milk mixture from previous fermentation.
The storage period for the mother starter is no more than two days.
Prepare the yogurt maker. Before preparing yogurt, you should pre-treat the device using special detergents. To do this, the container is washed under running water, and the containers are sterilized.
This procedure will minimize the risk of pathogenic bacteria entering the fermented product.
Pour milk into jars. In this case, sterile containers should be filled to the top with the mixture using a ladle. After this, the open jars are placed in a yogurt maker and covered with a common body lid.
Set the yogurt maker timer.
The duration of preparation of yogurt depends, first of all, on the fat content of the milk, as well as on the person’s food preferences. As a rule, the optimal period for ripening the product is 6 - 8 hours. At the same time, heating yogurt for a longer time often leads to a sour taste.
The finished product should be removed from the yogurt maker and left in the open air for 15 minutes. The containers are then covered with lids and placed in the refrigerator for 4 hours. Thanks to this, the yogurt will acquire additional density and the desired flavor.
Remember, a fermented milk product can be used as a starter no more than 5 times.
The reason for this is the degeneration of yoghurt bacteria, as well as their gradual displacement by colonies of lactic acid microorganisms.
Using a yogurt maker allows you to get a high quality fermented milk product at home.
At the same time, various desserts, mousses and sauces can be prepared using yogurt. To do this, just add fruits, berries, syrups, nuts, dried fruits, jam, spices or herbs to the mixture.
Granulated sugar should be added to yogurt immediately before eating. If the ingredient is added to the mixture before ripening, then beneficial microorganisms will process sucrose instead of milk lactose, as a result, yogurt may not turn out.
In addition, granulated sugar is poorly soluble in a chilled product. Therefore, it must first be dissolved in a small volume of water.
Before combining the starter with the yogurt base, it is necessary preheat the dairy product. As a rule, after placing the jars with the mixture in the yogurt maker, their temperature automatically increases to the set value.
The milk mixture with the starter must be mixed vigorously.
Fulfillment of this requirement will ensure uniform distribution of the bacteria concentrate throughout the entire volume of the product.
Ready-made yogurt should be chill in the refrigerator for at least three hours in order to complete the biochemical reactions occurring in it.
To make high quality yoghurt you should use fresh milk and sterile containers. In this case, the whole product must first be boiled.
Fresh fruits, berries, nuts and dried fruits should only be added to yogurt after final thickening.
At the same time, at the initial stage of ripening, it is allowed to combine the milk mixture only with canned fruits.
As a rule, these ingredients do not affect the fermentation process of milk.
During the operation of the yogurt maker, you should eliminate the possibility of mechanical impact on the device R. To do this, you need to install it on a stable table away from the working area of the room.
After turning off the yogurt maker, you should carefully lift the housing cover of the device. At the same time, it is necessary to ensure that the formed drops of condensate do not fall into the yogurt.
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