How to make natural yogurt? Homemade yogurt recipe with sourdough.

The benefits of homemade yogurt

Today, when popularity healthy eating is gaining momentum, natural yoghurts are often found among the recipes. Unfortunately, it is difficult to purchase such yogurt in an ordinary store, but there is a way out - making natural yogurt at home. Making homemade yogurt at home is not difficult, the main thing is desire and following the recipe.

Natural yogurt is considered to be one that contains beneficial bacteria, namely lactobacilli bulgaricus. The content of vitamins A and B in these bacteria exceeds their content even in dairy products. A person needs these vitamins to get a boost of energy for the whole day. Vitamins can also normalize the functioning of the central nervous system, and regulate blood cholesterol levels.

Do-it-yourself natural yogurt

Vitamin A can prolong the youth of your skin for a long time, is good for the eyes, and can also protect the body from various infections. Frequent consumption of yogurt will provide your body with vitamins and minerals. Is it worth talking about increasing immunity?

How to make natural yogurt at home?

You've probably seen videos online about making natural yogurt at home more than once. It’s better to take charge of making high-quality yogurt yourself. I bring to your attention a step-by-step cooking process.

1. We purchase a starter for making yogurt.

You can buy sourdough starter at any pharmacy in your city. One serving of starter will be enough for you to prepare approximately 2-3 liters of yogurt. Yogurts that can be found on supermarket shelves are not suitable as a starter, despite the low content of dyes and preservatives. In any case, E. coli appears in milk, yogurt, and cottage cheese over time, which makes them unsuitable for this purpose. During the fermentation process, an increase in undesirable microflora occurs, which can lead to infectious diseases body.

Making natural yogurt at home

2. Choose fermented milk products

To make natural yogurt, it is best to choose fresh, pasteurized milk. Sterilized milk, according to experts, is not the most the best option. The EEC has long abandoned this technique, since the vitamins in milk and the microelements contained in them lose their properties. The salt and stabilizers it contains also make it unsuitable for use as a starter.

3. Proportions for breeding

About 200 ml of pre-boiled milk is cooled to a temperature of 40 degrees. Next, take up to 10 ml of the resulting milk and pour it into a vessel with the starter previously poured into it. After this, the vessel should be shaken well. Next, pour the mixture from the vessel into the bowl with the remaining milk, mixing thoroughly. The mixture should be poured into a yogurt maker, although an ordinary thermos can perform its functions. Wrap the yogurt maker and place it in warm place. Fermentation takes 8-10 hours. The prepared starter can be stored for 14 days. Please note: it is not recommended to use plastic containers to ferment the resulting mixture, since the carcinogenic resins that are released when the plastic is heated will not add to your yogurt medicinal properties.

4. Prepare yogurt

Boil and cool to +40–45 degrees one liter of milk and add just a tablespoon of already diluted starter. The liquid can be placed either in a glass jar or in a thermos or yogurt maker. Fermentation takes 5-6 hours. Yogurt will become more sour if fermentation takes longer. The resulting yogurt can be stored for no more than five to seven days in the refrigerator.

Result production homemade yogurt

Attention! Bacteria will begin to actively multiply and turn milk into yogurt if homemade yogurt is left too long. At the end, what awaits you is not the product you would like to receive. Please note, when we prepare live yogurt, as you have seen in the photos of other sites, when adding milk powder, the yogurt becomes thicker, but this will not add useful substances your product.

Be attentive to the rules of sanitation - be sure to treat dishes with boiling water. As you already understand, making homemade yogurt is not difficult. The next time you make this product again, it is better to choose homemade yogurt as a starter.

What else is good about homemade yogurt besides its naturalness?

You can control the fat content of yogurt yourself. To get less fat yogurt, we buy 1% milk; if you want to increase the fat content, take 3.2%. If you are wondering how to make low-fat yogurt at home, the answer is simple - for this you just need to buy skim milk as a starter.

Useful properties of homemade yogurt

Use of additives

Videos of making natural yogurt at home can be easily found on the Internet. You will be offered many examples of making yogurt. Many positive reviews about taste qualities ah and the beneficial properties of natural yogurt only confirm that the idea is worth the effort. But what if you like sweet yoghurts or yoghurts with the addition of berries, chocolate and many other additives?

Using different yogurt additives

You can, of course, add all these goodies before you put the yoghurt into cups for fermentation, but, alas, there are moments because of which it is not advisable to do this. Bacteria contained in natural yoghurts oxidize the sugar contained in milk. That's why. Adding sugar or fruit to yogurt at the ripening stage can cause bacteria to switch to these additives.

As for citrus fruits or other fruits that contain large number acids, such as kiwi, then their interaction with milk is excluded. As a result, the milk will curdle before the fermentation process begins. It would be safer to prepare homemade fruit yogurt, adding all kinds of fruits, nuts, chocolate at the end of cooking, or before directly cooling.

Recipe for making homemade yogurt

You can also make homemade yogurt using herbs and mint. It is often added when preparing salads and desserts. Here is an example of a recipe: peel the orange, cut into pieces. Grind nuts and chocolate. Next, you need to combine all these ingredients and mix thoroughly. After this, add oatmeal and yogurt.

Salads using yogurt are also quite popular. For example, a recipe for an exotic salad will not take much of your time and will bring great pleasure to you and your loved ones. Cut large strawberries into 2 parts, chop the avocado, add lemon juice. Next, add pre-boiled shrimp and a little olive oil. Next you should add the yogurt you prepared.

Recipe for making natural yogurt

Daily use yoghurt helps improve work digestive tract, increasing immunity. A hundred years ago, yogurt was known for its beneficial substances. It not only has a good effect on digestion, but also copes with infections. Eat fresh and high-quality yogurt, and you will soon see for yourself its benefits.

Video

Yogurt - in every sense very useful product, because it helps digestion, is non-caloric, and in the case of gastritis it is also a therapeutic food. And, of course, it is very tasty - even men, having snorted in words, after a while can no longer do without a jar of homemade yogurt in the morning.

It probably doesn’t need to be said that homemade yogurt contains much less preservatives and dyes that are identical to natural ones, the ingredients for 1 jar will cost much less than store-bought yogurt, and, finally, homemade yogurt is simply much tastier.

You can also highlight other undoubted advantages:

1. Thawed berries or berries will go well with homemade yogurt. fresh fruit, while many store-bought ones - due to the fact that they are too sour or have an aftertaste - natural fruits do not always work well.
2. You can add any component you wish to homemade yogurt - from spices to cocoa, from coconut flakes to syrup, and create the most original taste for yourself. Experiment.
3. You can make yogurt of any thickness.
4. You can make yogurt with any base - some like it from cream, some from baked milk, some from Mozhaiskoye, etc.
5. By buying cow's milk at the market (or taking it from your own farm) and village sourdough, you can get perfectly natural yogurt.
6. The opportunity to try fresh, still warm yogurt - its taste cannot be compared with anything else.

Despite the fact that it would seem that the preparation process “boil the milk (cream) - add the starter - pour into jars - put in the yogurt maker” does not involve any difficulties, it contains a lot of nuances, thanks to which yogurt can turn out differently consistency may not work out at all, or its preparation may take longer than desired.

Let's start with the stage container preparation- it needs to be properly washed, dried, and kept closed until the next cooking process, otherwise there is a chance of getting completely undesirable homemade kefir instead of the desired yogurt. Kefir can also be obtained in several other cases: if you do not boil regular pasteurized (or country market natural) milk; if you overcook the yogurt; if the starter has spoiled; and, finally, if the yogurt maker broke down and did not maintain the optimal temperature when turned on.

Next selection and preparation of the base. That is, according to your taste: milk, various types cream. Only full-fat milk, i.e. above three percent, is suitable for making yogurt - otherwise the taste will be something that bears little resemblance to standard yogurt, just some kind of fermented milk product. Don't forget that each brand of milk also has its own flavor, which will undoubtedly affect the taste of the yogurt.

Baked milk does not need to be boiled before preparing yogurt, and this is its undoubted advantage. It gives a pleasant original taste.

Sterilized milk also, accordingly, does not need to be boiled, but some people do not like its taste and degree of usefulness.

Mozhaisk milk needs to be boiled, but it also has its own taste.

From three percent pasteurized milk you will get yogurt that is very similar to Activia from Danone - just as sour, slimy and just as runny.

From 5-6% you will get a much thicker yogurt, almost without sourness.

From 10-11% cream at classic preparation the result will be a substance more similar to a cream, with a very delicate, velvety, but dense texture.

So, if you have cream or pasteurized milk, you need to boil it. When the cap begins to rise, that’s enough, remove from the heat and leave to cool. Not completely, but up to about 40-50 degrees. Other bases that do not need boiling can be heated to a warm state, then the cooking time in the yogurt maker will be reduced by 2-3 hours!

Then comes selection and addition of starter. Some people add a spoonful to each jar, but it is more convenient to stir the entire volume of the starter in a common saucepan. Add more starter - you will need to reduce the cooking time, and the yogurt will also turn out somewhat thicker (and in the case of Narine, also more viscous).

Drinking yoghurts are absolutely not suitable for cooking. Bio-yogurts (yogurts with beneficial bacteria) are required. Or various types of artificial sourdough, which can be bought at the pharmacy/on the manufacturer’s websites. Or rustic sourdough.

There are many types of sourdough. And the taste and consistency of the finished product also directly depends on it. Any of the purchased natural yogurts without additives will ultimately give you a taste very similar to itself, regardless of the base. For example, Activia natural from Danone is hardly suitable for making yogurt from cream, since their soft, fatty, creamy taste is completely incompatible with the pronounced sourness of Activia.

Narine in terms of consistency, it creates excessive viscousness and a kind of viscous stickiness, and not everyone likes the resulting empty, inexpressive taste of yogurt. Also, it and its analogues are artificial (as experts say) and expensive options sourdough, which is not suitable for many people. Plus, Narine powder must first be diluted and separately prepared for 12 hours to obtain the starter.

Therefore, I recommend, for example, as the best option, Bioyoghurt Biomax Classic 5 vitamins, as having a completely neutral, lively, mild taste. After preparing the first batch, simply leave 1 of the jars of homemade yogurt as a future starter.

So, the proportion is approximately 70 ml of ready-made starter per liter of milk (this is 1 full teaspoon per glass, if your yogurt maker is equipped with portion glasses). More starter means slightly thicker yogurt and shorter cooking time. It is necessary to stir thoroughly so that the finished yogurt is homogeneous.

Spilling the base in jars after heating/boiling and adding the starter, it is necessary to filter it through a sieve so that foam and other large particles do not get into the jars.

Along with the starter, you can use a number of additives that will prevent the yogurt from turning sour and turning it into kefir, for example, regular sugar, cocoa, etc. With fruits and berries it’s a little more complicated - they are added to jars, then filled with a base with sourdough, but if you’re unlucky, you’ll end up with a cross between cottage cheese and kefir.

The thickness of the finished yogurt can be adjusted in three ways:
- thickness (fat content) of the base;
- the amount of starter (more starter - also less time for preparation);
- the time for which you leave the yogurt in the yogurt maker. Here you need to remember that if you overdo it, you will get a lumpy fermented milk product, partly reminiscent of kefir, partly cottage cheese!

Finally, put must be open jars into a yogurt maker/pour the prepared mass into a common glass of a yogurt maker. Open - because oxygen is involved in the process of creating the product. Remember that the optimal temperature for making yogurt is around 40 degrees. Usually this is what the device supports all the time until it turns off.

So:
- If you used the optimal scheme and have a heated base with a normal amount of starter, then the cooking time will be 5-6 hours.
- If the base with sourdough was cold, then the time increases to 8 hours.
- If there is not enough starter, the cooking time can increase to 10 hours or more.

It is important to catch the moment when the yogurt begins to thicken. This takes on average 1.5-2 last hours out of 6 (if you cooked according to our scheme). Here you can adjust the thickness of the final product: keep it on for two hours or turn off the yogurt maker shortly after (or at any point in the last two hours) the contents of the jars acquire a thicker consistency. Don’t forget that after refrigeration, the yogurt will become 1.5 times denser.

Later, having worked out your own scheme and chosen the desired consistency of the finished product, you can simply time it and no longer approach the yogurt maker from the moment it is turned on until the end of the process.

Once the yogurt is ready, you can use it immediately or let it cool and put it in the refrigerator to stop the process being carried out by the yogurt maker. Before use, you can add any component to your taste, such as pieces of fruit, jam, nuts, etc.

Bon appetit!

It has long been known that yogurt is not only beneficial for the body, but also a tasty and nutritious fermented milk product. You can easily purchase it at any store or prepare it yourself at home using a variety of technologies. Even a novice cook can make yogurt.

Features of making homemade yogurt

Today is healthy and proper nutrition is becoming more and more popular. In this regard, a wide range of recipes has appeared healthy dishes. Among them is yogurt prepared at home. Someone will ask why make the effort if you can buy this fermented milk product in the store? It's simple: natural live yogurt does not contain dyes, flavor enhancers or other harmful additives. In addition, the homemade version strengthens the immune system, improves intestinal function, and blocks the development of pathogenic microorganisms, promotes the absorption of vitamins, minerals and amino acids.

Before preparing yogurt at home, you should learn about several interesting nuances:

You need to choose the right milk. It is better to use a homemade rustic product or pasteurized one. Homemade milk must be boiled, and pasteurized milk must be heated to 90 degrees. To make yogurt tasty, lactic acid bacteria must actively multiply; for this, fermentation products are placed in milk at a temperature of 40-45°C.
It is advisable to heat or boil in a container with a thick stainless steel bottom; you can also use a ceramic container for this purpose. It is better to ferment milk in glass containers (for example, half-liter jars).
The starter must also be chosen wisely. Dry starter is often used in small bottles. It is always available for free sale. The contents of the bottle are diluted in small quantity milk, mix well, and then combine with the rest of the liquid.
It is recommended to place various additives (fruits, berries, sugar) into a ready-made fermented milk product so as not to interrupt the ripening procedure.
To enjoy real delicious yogurt at home, or, for example, to prepare kefir using a similar technology, they should be placed in the refrigerator for 3-4 hours.

Yogurt starter

Yogurt starter is sold in pharmacies, specialty stores or supermarkets. The following products are often used to make yogurt:

The bacterial Ukrainian ferment Vivo is known among lovers of healthy and tasty food. With its help, they often make their own yoghurts.
Bulgarian products trademark"Genesis" is a very high-quality, time-tested product that is ideal for homemade fermented milk.
Sourdough from Armenia called “Narine” is available in dry and liquid form. Both options make it possible to make delicious, thick and appetizing yogurt for the whole family.
Italian lactic acid bacteria “Good Food” have recently appeared on the market, but are already confidently gaining popularity and have positive reviews among consumers. They help you quickly prepare a healthy meal for your child for breakfast or an afternoon snack.

How to make natural yogurt at home - recipes

For fast, convenient, proper preparation There are several options for fermented milk dessert. For example, it can be done using a special household appliances- yogurt makers. For these purposes, they also use a slow cooker, a double boiler, a thermos, or a regular oven. Here are a few detailed recipes healthy, wholesome fermented milk food for adults and children.

In the yogurt maker

The yogurt maker is used to prepare delicious dishes. This process takes little time, but the result is very tasty and uniform in consistency. It is recommended to use units from companies such as Tefal or Moulinex. To make yogurt, you need to take the following products:

medium fat milk – 1 liter;
liquid sourdough “Narine” (or any other).

Preparation:

First we make the ripening mixture. Heat a small amount of milk (100-150 g) to 40°C, mix it with the starter.
We keep the resulting liquid in the yogurt maker for 10-12 hours, then put it in the refrigerator for another couple of hours.
After this you can start making yogurt. Heat the milk, mix thoroughly with 2 tablespoons of starter, pour into special containers that come with the yogurt maker. We start the device for 6 hours.
Then the jars are closed with lids and placed in the refrigerator for several hours.

In a slow cooker

If you can’t buy a yogurt maker, you can easily make yogurt in a slow cooker. Ingredients needed to prepare the treat:

homemade milk (or pasteurized) – liter;
dry starter – 1 bottle or bag.

Preparation:

First you need to prepare containers for yogurt. Glass ones are perfect liter jars which must be sterilized.
Pour the starter into the milk and mix.
Pour the liquid into jars and place them in a slow cooker.
Fill the containers with water (to the brim), set the “Warming” program for 6 hours.
After turning off the unit, do not remove the yogurt; let it sit for a while.
To stop ripening, close the jars with lids and put them in the refrigerator.
The homemade fermented milk product is eaten alone or with cottage cheese, salads, and added to other dishes.

In a thermos

Another simple one interesting option making yogurt at home is a thermos. This vessel, which is found in almost every home, is perfect for such purposes. Thanks to the following recipe, you can get a healthy and tasty fermented milk dessert for a child or adult. Preparation requires:

liter thermos;
milk – 1-1.5 liters;
sourdough powder.

The yogurt recipe is as follows:

Homemade milk must be boiled and cooled to about 40 degrees. The pasteurized product can simply be heated to the desired temperature regime.
Take 3 tablespoons of milk, mix with the starter, pour the resulting “cocktail” into the rest of the liquid.
Mix everything thoroughly.
Place the future yogurt in a thermos, screw it tightly, and leave for 7-9 hours.

In the oven

There is a chance to make yogurt at home using a classic oven. Ingredients for fermented milk dish:

any dry starter – 1 bottle;
milk - one liter.

Preparation:

Boil or heat the milk as in previous recipes.
Mix the fermentation powder with milk and pour the mixture into glass jars.
Heat the oven to 50°C and turn it off. It is advisable that it be equipped with a good thermostat. Place the container with the future treat inside and cover with a piece of cloth.
Periodically you will need to preheat the oven to maintain the temperature, because the yogurt takes 7-8 hours to cook.
Place the finished product in the cold for several hours.

How to Make Greek Yogurt with Fruit

The taste and consistency of Greek fermented milk is similar to yogurt or matsoni. Compared to classic yogurt, this option is thicker and more concentrated. This does not reduce its taste, rather the opposite. To make a Greek dessert you will need the following products:

not very fat homemade milk - 1-2 liters;
any starter (dry or liquid);
fruits.

Preparation:

Bring the milk to a boil, after a minute remove from the heat.
Cool it to 38-40 degrees, add the starter.
Wrap the container with future yogurt (for example, a pan or jar) well and leave for 6 hours. After this period, transfer the contents of the dish to gauze and wait until all the whey has drained.
If you want to make thicker yogurt, then you need to add sour cream, cream or even cottage cheese.

Drinking yogurt from homemade milk

The quality of modern products offered in stores and on the market raises doubts among consumers, especially when it comes to fermented milk products. After reviewing the composition, people are horrified. Therefore, they are interested in how to make yogurt at home.

Yogurt is a unique product that contains many useful substances that improve performance. digestive system and protecting the body from attacks by viruses and bacteria. Only one can boast of such qualities natural product, which is impossible to purchase in a store. For this reason, housewives prepare yogurt at home.

A miracle technique called a yogurt maker helps you prepare a fermented milk product at home, characterized by unsurpassed taste and invaluable benefits. Even if you don’t have the device at hand, don’t despair, homemade yogurt can be prepared in a saucepan, thermos or slow cooker.

The Turks were the first to make yogurt. Over time, the recipe for the delicacy spread throughout the world and received a lot of changes designed to simplify the preparation procedure.

The quality of homemade yogurt depends on the starter culture, which is sold in an assortment. Often, for this purpose, cooks also use store-bought yogurt, which, after reacting with beneficial bacteria and natural milk, becomes healthy.

Classic yogurt recipe

Making yogurt at home is easy. You will need milk and sourdough, a saucepan, a warm blanket, and patience, since the milk fermentation procedure lasts up to fifteen hours. If fermentation is completed correctly, the resulting yogurt will have a thick and smooth consistency. For this purpose, the homemade product is kept in the refrigerator for at least four hours.

Ingredients:

Dry starter – 1 sachet.

Preparation:

First of all, prepare the dishes. Pour boiling water over a small saucepan. Then heat the milk in a saucepan to 90 degrees, remove from the stove and cool to 40 degrees.
After cooling, add the starter to the milk. First dilute it with milk and mix. In the case of store-bought yogurt in an amount of 125 ml, initially dilute it with milk and pour it into the pan.
After mixing the starter with milk, wrap the dishes warm blanket or a knitted scarf and leave in a warm place for 10 hours. Afterwards, place the yogurt in the refrigerator for four hours. During this time it will reach the required consistency.

Video recipe

It’s possible that nothing will work out on the first try. If this happens, don't be upset. Many housewives, in the process of getting acquainted with the technology of preparing classic homemade yogurt, make mistakes, the most common of which is failure to comply with the temperature regime, which determines the taste and consistency.

I recommend monitoring the temperature using a kitchen thermometer. To avoid such situations, make sure that the dishes are well wrapped and retain heat. If you want to get a healthy product, use pasteurized milk, which contains more vitamins than its analogue, which is intended for long-term storage.

Recipe for making yogurt in a yogurt maker

Previously, housewives fermented milk in saucepans; now they use a yogurt maker. Cooks who bought the device have long appreciated the advantages of technology, which automatic mode maintains a temperature conducive to the development of lactic acid bacteria.

A yogurt maker helps you make homemade kefir, cottage cheese, sour cream and yogurt effortlessly. Any of the listed products is sold in the store in a beautiful jar or bag with a bright label, if not for one thing. Store-bought fermented milk products bring almost no benefit to the body.

If you decide to switch your family to eating homemade yogurt, start with sourdough starter, which is sold at the pharmacy. Warmed sterilized milk is best suited for making yogurt. I recommend boiling pasteurized milk. The density of the product is determined by the fat content of the milk raw material. If you follow a fermented milk diet, to get thick yogurt, take powdered milk.

Ingredients:

Milk – 1.15 liters.
Liquid starter “Narine” – 200 ml.

Preparation:

Make a starter. To do this, heat 150 ml of milk to 40 degrees, combine with liquid starter and stir. Soak the starter in the yogurt maker for at least twelve hours, and then another two hours in the refrigerator.
Start making yogurt. Warm a liter of milk a little, mix with two spoons of starter, stir and pour into jars. It remains to turn on the device for six hours.
Place a lid on each jar and place the packaged yogurt in the refrigerator for two hours. Afterward, eat the treat quietly or use it as a salad dressing.

Video cooking

Change the taste of homemade dessert using natural additives. Canned fruits, nuts, jam, honey, candied fruits, chocolate and a variety of syrups are suitable. If you mix homemade yogurt with cereal, you get a complete breakfast.

If you plan to use fresh fruit, add it to finished product, otherwise you will get sweet kefir instead of yogurt. I advise you to stir the additives or pour them in layers. It all depends on the desired result. A yogurt maker will help you create various masterpieces, because its capabilities are limited by the chef’s imagination.

How to cook yogurt in a slow cooker - 2 recipes

Yogurt is easy to make at home. Previously, this required titanic work, but the advent of the multicooker has simplified the situation. The multifunctional device is suitable for preparing a variety of dishes and delicacies.

Classic recipe in a slow cooker

First of all, stock up on groceries. Homemade yogurt is made from milk and ferment, represented by store-bought yogurt. Cream is often used instead of milk. I'll share two step by step recipes. I'll start with classic version.

Ingredients:

Pasteurized milk – 1 liter.
Store-bought yogurt – 1 pack.

Preparation:

Pour milk into a saucepan and heat to 40 degrees. Mix warm milk with yogurt, and beat the resulting mixture with a mixer.
Pour the mixture into sterilized jars, cover with film and place in the multicooker bowl, having previously covered the bottom with a towel. Pour warm water into the slow cooker to cover the jars up to the neck level.
After closing the lid, activate the heating mode by setting the timer for twenty minutes. Then turn off the device and leave the jars inside the device for an hour.
Afterwards, reactivate the heating mode for 15 minutes and turn off the equipment for an hour.

Second recipe

Ingredients:

Milk – 500 ml.
Cream – 500 ml.
Yogurt – 1 package.
Sugar – 3 tbsp. spoons.

Preparation:

In a small bowl, combine the recipe ingredients and stir. Pour the resulting mixture into small jars and place them in a slow cooker.
Pour warm water into the appliance bowl, close the multicooker with a lid and activate the heating mode for 60 minutes. Then turn off the device and leave the yogurt in the container.
After two hours, remove the dessert from the slow cooker and send it to a cold place to brew and ripen.

If you previously cooked cabbage rolls or boiled pork in a slow cooker, now it is possible to make a tasty and healthy delicacy.

Preparing yogurt in a thermos

It is no secret that the children's body is very susceptible to additives, dyes and artificial fillers. Sometimes it causes the child allergic reaction even seemingly harmless fermented milk products. This fact forces parents to look for a solution to the problem.

In most cases, mothers concerned about the health of their children go to the supermarket and buy a yogurt maker. They believe that only this device will provide children with quality treats. But you can make homemade yogurt in a thermos. Yes, you heard right. The thermos is suitable not only for brewing tea and making coffee.

Ingredients:

Pasteurized milk – 1 liter.
Dry starter – 1 bottle.

Preparation:

Pour milk into a saucepan, boil and simmer over low heat for several minutes. As a result, it will get the color of baked milk. Cool to 40 degrees and remove the film, which will provide homemade yogurt with a uniform consistency.
Dilute the starter directly in the bottle, adding a little prepared milk. Once the starter has dissolved, mix with the main amount of milk.
Next step involves preparing a thermos, which I recommend dousing with boiling water several times. Pour the previously prepared mixture into a thermos, close the lid and leave for six hours. During this period, I do not recommend moving the thermos, otherwise the processes occurring in it will be disrupted.
Transfer the homemade fermented milk product to another container and place it in the refrigerator for several hours. Low temperature will have a positive effect on taste characteristics. To make the yogurt more sour, keep it in a thermos for a few hours longer.

Benefits and beneficial properties of homemade yogurt

The modern variety of yoghurts offered by shops and supermarkets is amazing. But finding a truly healthy and healthy dessert is problematic if you don’t prepare the delicacy at home.

Homemade yogurt is natural and contains many live active bacteria. There are no dyes, preservatives or harmful additives.
Calorie content is easily controlled by using raw materials of varying fat content. I advise you to experiment with taste, adding fruits, berries, nuts.
I recommend using homemade yogurt as a dressing for fruit and vegetable salads. It is also considered a base for sauces.
The only drawback of homemade yogurt is its short shelf life, which amounts to several days. This is not surprising, because there are no preservatives in the product.

To make quality yogurt you need good milk, a starter culture and sterile containers. I do not recommend preparing delicacies in plastic containers, as this material will contain harmful resins. Aluminum cookware is also not suitable for this purpose.

If you have dull hair, skin rashes, digestive problems, or you are just too lazy to prepare the first, second and third - enjoy homemade yogurt, getting maximum benefits and benefits for your body!

And don’t think that you need a yogurt maker to make delicious natural yogurt. Everything is much simpler than you could imagine!

5 important rules:

1. Milk must be boiled in order to kill everything pathogenic bacteria that it may contain. It is recommended to bring even pasteurized milk to a boil.

2. To make yogurt, do not use too hot milk, otherwise the beneficial bacteria will die. The ideal temperature is +38°С…+40°С, that is, slightly above warm.

3. Cutlery and all dishes in which you will prepare yogurt must be doused with boiling water.

4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about their figure and just want delicious natural yogurt can use milk with a fat content of 6%.

5. Do not shake or stir the fermented product so as not to destroy the structure, otherwise the yogurt will not ripen.

Classic yogurt in a thermos

What you need:
1 liter of milk
200 g of natural yogurt (carefully study the composition, the yogurt must be fresh)

How to prepare classic yogurt in a thermos:

1. Boil milk and cool to a temperature of 38-40°C.

2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until steam comes out. Then cover with a lid.

3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.

4. Add diluted milk with yogurt to the remaining milk and mix.

5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.

6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.

During this time, it will rest, ripen and acquire the desired consistency.

Greek yogurt

Greek yogurt differs from classic yogurt not only in consistency, but is more reminiscent of creamy soft cheese, but also the method of preparation. After traditional fermentation, this yogurt is suspended in a clean cloth or paper filter to get rid of excess whey, for which Greek yogurt is also called filtered.

What you need:
1 liter of milk
200 g natural yoghurt

How to make Greek yogurt:

2. Dilute yogurt in a small amount of milk.

3. Combine the diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap in a thick terry towel, or better yet, a blanket.

4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pan!

5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.

6. Cover and leave for several hours until the extra one will go away serum. As a result, you should have 350-450 g of real Greek yogurt.

Fruit yogurt in a slow cooker

If regular yogurt isn't your thing, make a great one. low calorie dessert using fresh summer fruits and berries. Gourmets, your choice!

What you need:
1 liter of milk
200 g natural yoghurt
200 g fruits or berries

How to make fruit yogurt in a slow cooker:

1. To prepare yogurt in a multicooker, thoroughly wash the portioned jars, dry and bake in the oven or microwave.

2. Peel the fruits and grind in a blender. If you use berries, after blending, rub the resulting mixture through a sieve to get rid of small seeds.

3. Boil milk and cool to 40°C. Add natural yogurt and berry-fruit mixture to the milk, stir until smooth.

4. Pour the prepared milk into portioned jars.

5. Place a clean layer on the bottom of the multicooker. cloth napkin or place a silicone mat. Place the jars in the multicooker, pour directly into the bowl warm water so that the jars are 1/3 covered.

6. Turn on the mode "Yogurt". After 7-8 hours, the jars need to be put in the refrigerator, and after another 6 hours you can eat home-made natural yogurt.

What to do if there is no mode in the multicooker "Yogurt":

1. Do everything up to point 6.

2. Jars in the bowl, now close the multicooker lid and turn on the mode "Heating" for 15 minutes.

3. After 15 minutes, turn off the mode for 1 hour.

4. Reheat for 15 minutes.

5. Turn off the heating and leave the yogurt for 3 hours. The multicooker lid must be closed at all times!

6. After three hours, put the jars of yogurt in the refrigerator for 6-8 hours.

IMPORTANT

When preparing yogurt in a slow cooker, check the water temperature - it should not be less than 40°C.

Homemade yoghurt with sourdough

Yogurt made from pharmaceutical sourdough has a delicate creamy taste and a very pleasant consistency.

What you need:
1 liter of milk
1 bottle of starter (sold at any pharmacy)

How to make homemade yogurt with sourdough:

1. Boil milk and cool to 40°C.

2. Dissolve the dry starter in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.

3. Cover cling film or close with lids, wrap in a terry towel, or better yet, a blanket.

4. Leave to ferment for 12-14 hours.

5. Cool in the refrigerator for 3-4 hours - and the yogurt is ready to eat!

Natural yogurt in the oven

If you don’t have a thermos or a multicooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.

What you need:
1 liter of milk
200 g natural yogurt (you can use fresh sour cream with 20% fat content)

How to cook natural yogurt in the oven:

1. Boil milk and cool to room temperature.

2. Dilute yogurt/sour cream in 0.5 tbsp. a glass of milk.

3. Combine the resulting starter with the rest of the milk and mix gently.

4. Pour milk into portioned glass jars.

5. Preheat the oven to 50°C and turn off.

6. Place jars of milk on a baking sheet, cover each jar with foil, sealing tightly.

7. Place the baking sheet in the oven and close the door.

8. Every hour, turn on the oven at 50°C for 5-7 minutes. Yogurt preparation time is 6-8 hours.

9. Place the finished yogurt in the refrigerator overnight. Those with a sweet tooth can put 1-2 tbsp in each jar before pouring the milk. homemade jam.