Yogurt is a very popular now extremely useful sour-milk product with a high content of skimmed substances, which is made from natural milk and sourdough.
Adding other components to some of the products offered to us by trade networks are the tricks of marketers speculating on the interest and demand of the population. In addition, in such sweet and pseudo-useful "yummies" a lot of very unpleasant additives.
We can do it ourselves
Those who want to eat natural milk yogurt not so difficult to prepare it at home, this requires leaven, tell you how to find it.
Homemade yogurt with leaven can be prepared in yogurt , in a multivark (or in a water bath - in the absence of these convenient modern devices on the farm). In a simple variant, thermos is very suitable for our purposes.
Home Cycle
The main idea of the process of cooking homemade yogurt is as follows: whole milk is subjected to the pasteurization process for a certain time, after which, yoghurt leaven is introduced into it. Milk is fermented, we get a tasty and healthy product - live.
Where can I get a good starter?
In cities it is not difficult to buy a good dry starter for yogurt in pharmacies or order in online stores. In large retail chains you can find a liquid thick ferment - it is very convenient.
Further everything is simple: packing of the ferment is accompanied by the instruction, we pasteurize the milk and make yoghurt.
In order not to be wasted constantly, we store a portion of the finished yogurt (for example, 150 ml) in a clean closed container in the refrigerator. We use it as a starter for the preparation of the next batch of homemade yogurt, we store no more than 10 days.
There is one more solution: initially only 1 package of so-called live unsweetened thermostatic yogurt is bought. This means that its shelf life can not be more than 5-15 days. Naturally, in such an initial product there should be no preservatives, dyes, thickeners and other useful and unpleasant additives.
The recipe for yogurt with a starter in the home
The general important rule: we use milk of medium and high fat content.
Ingredients:
- milk - 1-2 liters;
- leaven - 100-150 ml.
Preparation
Simplified process (if we already use pasteurized milk, standardized starter, yogurt or multivark).
Milk should be about 35-38 degrees (the optimum temperature of fermentation). We mix in a separate bowl a leaven with a part of the milk. After 10 minutes, mix with the rest of the milk. Further, fermentation of milk wort occurs at a constant temperature in a yogurt or multivark for 4-8 hours (but not more than 12).
More complex variant with whole unpasteurized milk
For example, you have the luck to live in a place where you can buy milk from a farm (or milk it). To prepare yogurt we need to remove microorganisms from milk. To do this, we pasteurize it.
Three milk pasteurization regimes
First (long): warm the milk at a temperature of about 63 degrees for half an hour.
Second (short): the milk is heated at a temperature of about 75 degrees for 15-20 seconds.
The third (instantaneous): milk is heated to 90 degrees, after which the fire immediately turn off.
It should be noted that to prepare homemade yoghurt from any of the starter cultures, a long process is preferable, since a strong heating of the milk changes its properties, makes it less useful (besides, it is worse than fermented).
In any case, after pasteurization, we make the leaven at a temperature of not more than 38 degrees.
Now, we determine the warm milk in the thermos for 5-8 hours (and it's ready).
Now you can safely cook real live homemade yogurts with leaven and enjoy.