The fact that not all purchased products are equally useful - a long-known fact, in this connection, it is increasingly possible to notice that young modern housewives prefer home-made products: homemade mayonnaise, cheese, kefir and even yoghurt. The popularity of home products is not in vain so great, because the absence of thickeners, dyes and preservatives plays to our advantage, and the manufacture of a home-made product, for the most part, is much cheaper than buying it.
In this article we will learn how to make yogurt at home, and consider all the nuances of this process.
How to make natural yogurt?
Prepare yogurt at home, at first, is not so simple, however, having understood the technological and microbiological details of this process, it becomes clear that making yogurt with your own hands is not much more difficult than buying it in a supermarket.
So, for starters, we choose a starter: pharmacy or shop liquid, or powdered leaven of lactobacilli, lactococci, or thermophilic streptococci, together - the first constituent of the future product. No matter how hard you try, but you can not prepare the yogurt starter yourself - it's impossible, however, concentrated cultures can be replaced with several spoons of ready-made yoghurt, without filler.
The second key to successful cooking is keeping cooking technology. Before cooking, it is necessary to sterilize the used dishes: a pan and a spoon, with the help of steam or simply by pouring with boiling water. It is better to use a saucepan thick-walled or with a double bottom to better preserve heat. By the way, the ideal temperature for yogurt fermentation lies in the range from 40 to 44 degrees.
Yogurt without yogurt can be cooked for about 5-6 hours, the longer - the sausage will be the finished product, but do not overdo it, otherwise it can turn into curdled milk. The consistency of the finished product is moderately dense and dense, slightly viscous, but not cloddy.
To stop cooking, after the leaven process, the pan with yoghurt is placed in the refrigerator and consumed for up to 4-5 days.
How to make yogurt at home?
This recipe describes the preparation of yogurt without a special starter, but on the basis of a ready-made product. When buying yogurt for starter, be sure to pay attention to its composition: it should not contain any additives and fillers (the composition is only milk and leaven), and the shelf life should not exceed 1 month. Also, avoid the product of past heat treatment or labeled as "yoghurt product".
Ingredients:
- milk (fat) - 1 l;
- yogurt - 100 g.
Preparation
Milk bring to a boil, boil for about 5 minutes, and then cool to 40 degrees, do not forget to remove the formed foam. Yogurt pour into the cooled milk and mix it thoroughly with a whisk. Further, our task is to keep the temperature at 40 degrees. This can be achieved in several ways: pour the mixture into a thermos, roll up the pan with a blanket and put on a battery or place the container in the oven with a constant 40 degrees. In any case, fermentation time will take an average of 5-6 hours, during this period the pan can not be opened or moved! After the fermentation, we check the consistency - if yogurt is moderately liquid, then it can be extracted and cooled, as it will thicken with time.
Recipe for homemade yogurt with leaven
Use ready-mixed starter is even more convenient.
Ingredients:
- milk - 1 l;
- sourdough - 1 sachet.
Preparation
Milk warmed, boiled and cooled as in the previous recipe. The yeast is dissolved in 2-3 tablespoons of milk and mixed with the remaining amount. Further, we try to keep the temperature with a thermos, oven or battery, we make sure that the temperature does not fall below 40 degrees. After 5-6 hours the product is ready for use.
A few spoons of the finished yogurt can be stored for 2-3 days, as a starter for the next cooking.