Yoghurt is a fermented milk product, loved by adults and children for its pleasant taste and benefits. The composition of natural yogurt is only milk and lactic acid bacteria. They make this product so beneficial to the body..

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Its regular use improves the work of the gastrointestinal tract, stimulates the metabolism, helps to strengthen the immune system. It is the most easily digestible dairy product. Even people suffering from lactose intolerance can eat yoghurt, as the healthy lactic acid bacteria ferment it in milk..

The benefits of homemade yogurt

Now yogurt can be found in any supermarket. However, before buying, you should carefully read the information on the label. If any stabilizers, flavors, flavorings are included, then the product cannot be considered natural and will be less useful..

But when preparing a fermented milk product at home, there is always confidence in the quality and correctness of its composition. This also applies to various additives, at home they will be only useful and natural: fruits, nuts, muesli.

Moreover, it is possible to independently regulate the fat content of the product, choosing a higher or lower fat content of the original milk. This is important for those who follow the calorie diet..

Therefore, cooking yoghurt on your own at home is definitely worth it. Moreover, it is not difficult to do this with special equipment in the form of a yogurt maker or even without it..

The principle of any method of cooking yogurt is simple. Milk heats up to 40-45 0C, combines with live fermented milk bacteria and is kept in constant temperature conditions from 8 to 12 hours. After that, the finished product is cooled, it improves the consistency and ensures the safety of bacteria.

General rules for cooking:

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  1. Ultrapasteurized industrial milk is the safest and ready to use. Other types of milk, including rustic fresh milk, must first be boiled. This is done because the cooking temperature is about 40 0C is favorable for development not only for beneficial bacteria, but also for pathogens;
  2. In this case, sterilized industrial milk is better not to take. The taste will be the same pleasant, but the expected benefits in the product will not be;
  3. Dry yogurt starter is sold in pharmacies and health food stores. The instruction is attached to it, according to which the fermented milk product must be prepared;
  4. Bio-yoghurt from the supermarket will also be suitable as a starter. You only need to familiarize yourself with the label and make sure it is natural. It is good, if as a part only milk and sour-milk cultures. One cup is enough for a liter of milk;
  5. It is very important to mix the yeast and milk thoroughly. It is better to first dilute it in a small amount, and only then combine it with the main volume of milk;
  6. Cooking utensils must be thoroughly washed, sterilized or dusted with boiling water;
  7. Try to “disturb” the yogurt as little as possible during cooking – do not stir, not shake, or stir;
  8. Cooked yogurt can also be used as a starter. However, it is not recommended to reapply it more than 5 times, because each time the composition will change.

Cooking without yogurt maker

Preparation of natural yogurt is possible at home, even without the use of special equipment. The main thing – to comply with all recommendations and withstand temperature.

The easiest option when in a clean saucepan is heated to 45 0C milk and sourdough. The pot is covered with a lid, wrapped in a warm blanket and placed next to the battery for 8 hours. Then the blanket is removed, the pot is allowed to cool to room temperature and the finished product is placed in the refrigerator..

After mixing all the ingredients in a saucepan, pour the mixture into sterilized glass jars. Jar tighten the film and place in a form with warm water. The form is also tightened with food film and put in the oven, turned off, but before that heated to 50 0C. To withstand at least 6 hours.

The optimum cooking time is often determined by experience – the longer the mixture is kept warm, the more acidic the taste. At this point, to whom, which taste is more like. But the average cooking time is 8 hours. It is convenient to put a leaven at night to get the finished product in the morning..

Multicooker yogurt: easy and simple

If the house has a yoghurt maker, the process of cooking this useful product is simplified to the maximum. The device creates the necessary temperature conditions, heats the jars with starter for the required amount of time, and then automatically turns off.

All that is required is to dilute the milk and leaven in the right proportion, mix well and pour into the jars that come with the yogurt maker.

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And then take care of everything technology. Jars are equipped with convenient lids, they can be stored in the refrigerator with the finished product up to 7 days.

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Multivarka – another assistant in the preparation of yogurt at home. Many models even have a special mode and cups included. In this case, it is enough just to pour the mixture of milk and starter culture into containers, place them in the multicooker bowl and select the desired program. After 8 hours the yogurt will be ready..

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If the slow cooker is not equipped with this mode of preparation, it is still possible to make homemade yogurt in it. In this case, the mixture is poured into jars..

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It is very convenient to take cans of baby food. They are covered with food film and placed in a multicooker bowl, where warm water is poured into about 40 0C. Water should reach the “hangers” of the jars..

Next, select the heating mode and wait 20 minutes. Turn off the device, leaving the jars inside, repeat the heating procedure after an hour, turn off the slow cooker again and keep the yogurt in the bowl for 6-8 hours.

Greek Yogurt: A Delicious Recipe

Greek yogurt in its composition is similar to the usual, but has a more dense texture and is more like soft cheese. It is eaten as a standalone product, and also used to prepare various dishes..
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The procedure for cooking Greek yogurt is the same as that of the ordinary. Milk is combined with leaven, poured into a container and create suitable temperature conditions for 8 hours..

And then, to get the desired consistency, the finished yogurt mixture is thrown back onto a sieve lined with two layers of gauze, and allowed to drain for a couple of hours..

As a result, Greek yogurt is about half as much as usual from the same amount of milk..

The product is extremely useful, it has a lot of calcium and protein and little milk sugar, which goes along with whey.

If you plan to leave the Greek yogurt on sourdough, then it should be done before the excess liquid is squeezed out of it..

Frozen yogurt: how to cook at home

Frozen yogurt is a delicious and low-calorie dessert, rich in calcium, which also contains useful lactic acid bacteria. In terms of utility, it is significantly superior to ice cream..

At the heart of the frozen dessert is natural yogurt, cooked at home in any convenient way. To make the product tasty, add fruits, berries, sweeten with sugar or honey. Fruits and berries are best added to the yogurt mixture in the form of mashed potatoes or finely chopped.

The perfect consistency of dessert without blotches of ice is obtained when cooking in an ice cream maker. But, if there is none, cooking in the freezer is possible. You just have to set the timer and every 20-30 minutes to get the yogurt-fruit mixture from the freezer and beat until it thickens. Frozen delicacy will turn out to be gentle and plastic, similar in texture to ice cream..

You can do it easier and freeze the mixture, spill in molds. The taste and benefits of the product will remain, but the soft and plastic mass will not work.

yogurt в стаканеRead how to cook yogurt in a slow cooker with leaven and various additives..

We collected the best recipes for homemade yoghurt in a yogurt maker – take note.

Prepare cottage cheese and yogurt cream for the cake, it is useful and not very high-calorie, read the recipe.

Recipe for sour-milk drink in a thermos

On the one hand, a thermos is an ideal device for making delicious yogurt at home with no yogurt maker. Since he is able to maintain the desired temperature for a long time. On the other hand, using a thermos is more difficult to achieve sterility of cooking conditions..

It is quite difficult to rinse it thoroughly, especially the cover. Therefore, preparing yogurt, it is better to choose a thermos with a wide neck. It is recommended not only to pour it with boiling water, but also to wipe it with alcohol..

The rest of the cooking process is simple. You will need a liter of milk and dry sourdough in the right proportion, or a glass of natural industrial yogurt. To make the finished product tastier, it is better to take milk with fat content of at least 3%. Any milk other than UHT must be boiled and cooled..

In a clean bowl to mix the heated to 40. 0C milk and leaven. Pour the mixture into a thermos, close the lid, leave at least 8 hours. During this period, try not to rearrange the thermos and do not shake. Ready yoghurt poured into a glass dish and stored in the refrigerator.

Experimenting with taste

Despite all the benefits of natural yogurt, children, and many adults also love sweet dairy products with various additives in the form of dried fruit, chocolate chips, jam. Of course, at home all the variety of yoghurt flavors is also available..
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The only thing you should not add to the mixture of fillers, until such time as the process of ripening. Otherwise, the beneficial bacteria, instead of fermenting lactose, switch to other sweets, fruit, or sugar. And yogurt just won’t work..

It is not recommended to add citrus fruits or kiwi, fruit acids contained in these fruits are incompatible with milk, the product will roll up.

Therefore, it is better to add all sorts of goodies to natural yogurt just before serving to the table or after it has already been prepared, before cooling..

If the natural fermented milk taste does not seem sweet enough and you want to add sugar, it is better to use powdered sugar. Or make sugar syrup – dilute the required amount of granulated sugar in water, and then pour into the finished yogurt and mix.

Useful tips

Sometimes you want to cook a thick dense consistency of yogurt. To achieve density in the following ways:

  • Before fermentation, add a couple of tablespoons of powdered milk to the milk mixture;
  • When the yogurt is ready, put cornstarch in it, at the rate of 1 tsp per batch;
  • Add agar-agar to the finished product before cooling..

Natural yogurt should be stored only in the refrigerator and not more than a week. After 7 days the usefulness of the product is significantly reduced..

In addition to the use of yogurt in its natural form and with sweet additives, this fermented milk product combines perfectly with greens such as cilantro, dill, parsley and various spices. And if you add some salt and pepper and finely chopped garlic, you get a tasty and light salad dressing..

Also in yogurt marinated meat for shish kebab, it is able to neutralize excess fat, for example, pork. And vice versa, lean meat in marinating in yogurt will become juicier..

It should be remembered that fermented milk product rolls up at high temperatures. Therefore, it is added to hot dishes, gradually interfering at the end of cooking, while the yogurt itself should not be cooled, but at room temperature..

Thus, homemade yogurt is not only healthy and tasty, but also able to find wide application in home cooking..