Making homemade yoghurt


For many, the morning starts with yoghurt. We have no idea how much yoghurts can improve our life, how they affect our health.

But this product is quite possible to cook at home. Our advice will help with this.

What is yogurt? This product is obtained by fermenting special bacteria in milk and fermenting lactose. The product is prized because microorganisms behave well in our stomach. Regular use of yoghurts leads to the improvement of the stomach and intestines, metabolic processes begin to take place. Yogurt is absorbed by the human body much faster than milk. When choosing between these two products, it is always better to choose yogurt. It can sometimes be taken even by those who are generally lactose or milk protein intolerant.

The difference between homemade yogurt and store yogurt. In addition to the obvious advantage in the usefulness of the components, homemade yogurt is valuable in that it cannot be stored as long as its store version. In the refrigerator, such a product will not lie for more than five days. But all this time, the beneficial properties will remain at the same level. Only when making a homemade version of yogurt, you should understand that it will have a different consistency - less dense. This is because the concentration of bacteria in such a product is higher than in an industrial analogue.

How to make homemade yoghurt. At home, yogurt is usually prepared using a multicooker or electric yogurt maker. If there is no such technique, then an ordinary oven can come to the rescue. The result in all three cases will be almost the same, so it is worth choosing the tool that is available and more convenient. In any case, no special skills are required.

Required ingredients. Yogurt is based on milk. However, the final product will not work without the main ingredient - the starter culture. It can be of several types. The most popular is a jar of ready-made sourdough, which are sold in pharmacies and stores. This container contains bacteria of certain strains with their own names. The most popular are acidolact and symbilact. Another option is regular store yogurt. If you choose it as the main ingredient, then you should understand that the benefits of the final yogurt will be much less than that of the one created with real sourdough. It's no secret that there are few live bacteria in store-bought yogurt. The third starter option is your own. After making yoghurt at home, a small amount can be set aside for use as the main ingredient next time. But one must understand that such a leaven, even in an airtight container, will live no more than three days. You can extend the shelf life in the freezer. There, useful properties can be stored for months.

General cooking principle. Those who decide to create yogurt at home should understand how the product is born. In fact, in fact, there is only one recipe and does not depend on temperature or sourdough. Lactic acid bacteria are added to the milk and, with the help of heat, conditions are created when acidification is carried out. Yoghurts are best formed at temperatures between 40 and 45 degrees. And it is important to adhere to this range, because at a temperature of 50 degrees, lactic acid bacteria will die. Already ready-made yoghurt should be chilled in the refrigerator for several hours. In addition to improving the appearance, the strengthening of useful properties will also occur.

Milk and sourdough ratio. If you buy a jar of starter culture in a store or pharmacy, the proportions will be indicated there. The number of bacteria per volume of milk determines the end result. That is why it is worth adhering to the recommendations regarding this type of bacteria. But if store-bought yogurt acts as a leaven, then 100 grams of the finished product should be used per liter of milk. If the previous batch of yogurt acts as a sourdough, then only two to three tablespoons of the product are required for the same liter.

Cooking time. Average fermentation time is 7-12 hours. But it all depends on the leaven. The instructions for the pharmacy bacteria usually indicate the exact time for which the milk is fermented. The density of the finished product directly depends on the cooking time. Typically, the longer the yogurt is cooked, the thicker it becomes. If there is a desire to obtain a liquid, drinkable product, then it must be kept for a minimum time, remaining within the interval specified by the manufacturer of the starter culture. If the starter is your own preparation or a store version, then after 7 hours of cooking you need to check what happens. If the yoghurt is still liquid, then the fermentation process must be continued. And then cooking turns into a big experiment.

Dishes. The dishes in which yoghurt is prepared must be sterile. At the very least, it should be scalded with boiling water. It is better to boil milk, especially if it is real homemade. But it is better not to add fruits, sugar and toppings during the cooking process. Otherwise, bacteria will begin fermenting fructose, fermenting fruits or supplements.

Berries and fruits in yoghurt. Berries, fruits and nuts in yogurt are welcome, but they should be added after the end of fermentation, before placing the product in the refrigerator. If there is a desire to sweeten the product, then it is better to use not sugar, but syrup. Then there will be no crunch from grains in the finished yogurt.

Electric yoghurt maker. It is very convenient to cook a product in such a device, because it specially maintains a constant temperature inside itself throughout the entire process. In fact, you just need to mix the milk and sourdough, taking into account the correct proportion. Then the mixture is poured into pasteurized jars, placed in the device and the "Start" button is pressed on it. After 7-12 hours, the yogurt will be ready. It remains only to put it in the refrigerator for a few hours and can be consumed.

Multicooker. It's easy to prepare yogurt in a slow cooker too. Most modern models have a special "yogurt" mode. He is responsible for maintaining the optimum temperature throughout the entire cycle. First, you also need to mix milk with sourdough, pour the mixture into a pasteurized saucepan or all the same jars (they are included in the kit for some models) and turn on the desired mode. It will take about the same time, and again at the last stage you will need a refrigerator.

Oven. This method is suitable for those who do not have the above special equipment. It is necessary to boil the milk and cool to 40 degrees, add the leaven there and turn on the oven at the minimum heating mode. In this case, the saucepan with the leaven must be closed with a lid, wrapped in a thick towel and put on the open oven lid. It is important that the workpiece is not placed in the oven itself, but on its lid. After cooking, the cooled yogurt must be refrigerated.


Watch the video: Homemade Yoghurt. Hugh Fearnley-Whittingstall


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