There is an opinion that store yoghurts are at times less useful than those prepared at home using starter cultures or other sources of fermented bacterial cultures. If you hold the same views, then the recipes of yogurt from this article will surely serve you well.
How to make yogurt in a yogurt - recipe
Yogurttnitsa - a useful device exclusively for those who regularly cooks homemade yogurts and does it in quite large amounts. If you have this simple device at your disposal, then preparing yogurt with it will be easy.
There is no specific cooking recipe in this case, it all depends on your sourdough and the directions that are written in the instructions to it. Calculate the amount of milk per serving of leaven, following the directions in this manual. If you use homemade milk, pre-boil it and refrigerate to the desired temperature, optimal for the development of bacterial culture, it usually lies in the range of 35-40 degrees. The leaven is bred in warm milk portions, shaken and poured into the rest of the milk. After mixing, the future yogurt is poured into jars and left in a yogurt for 7-9 hours.
Yogurt at home - recipe in a multivariate
An alternative to yogurt can be a multivark, in which it is also possible to observe a given temperature a certain amount of time.
Ingredients:
- milk - 1 l;
- "Live" yogurt - 100 g.
Preparation
Preheat the pasteurized milk to a temperature of 40 degrees, dilute in it a portion of yogurt with a living bacterial culture in the composition. After careful mixing, pour the yogurt into jars, place them in a multivarquet and pour water at a temperature of 40 degrees to the mark. Cover the multivark cover and leave the yogurt in the "Heating" mode for 20 minutes. Turn off the mode and let the yogurt go until ready for 8 hours.
How to make homemade yogurt in a thermos - recipe
Maintain optimal for reproduction
Yogurt in the oven - recipe
Dissolve the bacterial starter in warm milk and place the container with the mixture in a pan filled with 40-degree water. Preheat the oven to 50 degrees and turn it off. After an hour, repeat the procedure, and then again. After, put the yogurt to cool before taking the sample.