Yogurt is firmly entrenched in our diet. It is not only tasty food, but also healthy. This product has a long history. Once, the milk that was taken on a trip curled up and a clot formed. So humanity learned about fermented foods. On the shelves of stores sold a large number of yogurt of various brands, with different consistency, fat content and composition. But it can be cooked at home. In this case, a more useful natural yogurt is obtained.
The process of getting the goodies is as follows. Beneficial bacteria are added to pasteurized milk . They turn the sugar present there into a specific milk substance, which gives this product such an unusual taste. There are changes in the protein structure. In this process, approximately 30 percent of the sugar in milk is processed. Therefore, people who cannot consume milk due to the presence of lactose in it, freely tolerate natural yogurt.
Recently, yogurt makers have become especially popular. This is an apparatus for preparing this product at home. Therefore, many are wondering how to make yogurt in a yogurt maker?
This home appliance is equipped with a thermostat. Thanks to it, the constant temperature necessary for the ripening process is maintained. First you need to prepare the leaven. We use for this a dry culture of lactic acid bacteria. To make natural yogurt more tasty, it is better to take good village milk.
Utensils for the preparation of this product and all necessary equipment must be perfectly clean. We take a bottle with dry bacteria and pour boiled milk into it. It must first be cooled to 45 degrees. When the contents of the vial are completely dissolved, pour it into a glass jar with 200 ml of milk, also boiled and cooled to 45 degrees. If a yogurt maker is used, then pour the mixture into its jars. The ripening process should now go through. It lasts about 13-16 hours. Fermentation temperature should be 40-42 degrees. As a result, we get the leaven. It can be stored in the refrigerator for 14 days.
We use it to make natural yogurt. The dishes necessary for its preparation should also be as sterile as possible. Just pour boiling water over it. We take milk, which we pre-boil and cool to 40 degrees. Add to it the prepared sourdough as described above. For one liter of milk, put a tablespoon of sourdough. Yogurt ferments for about 5-6 hours. You can use a thermos or yogurt maker. Then put the finished natural yogurt in the refrigerator.
If desired, any fruit, dried fruit, nuts, raisins and jam can be added to the finished product.
And now another cooking recipe. It is necessary to boil 10 cups of milk, and then cool it to 43 degrees. A small amount of milk is mixed with yogurt purchased in a store. We will use it as a ready-made sourdough. Then pour this mixture into the rest of the milk. Leave the mass to boil in a warm place for 8 hours.
For the preparation of yogurt, it is better to take glass or stainless steel dishes. Never use aluminum. It is not suitable for the preparation and storage of dairy products.
It is better to give ready-made yogurt for a day. During this time, the fermentation process will stop. The product itself will acquire the desired consistency and taste. We also add any berries, nuts, etc., as desired.
Yogurt is very good for digestion. It improves immunity, promotes the absorption of nutrients, inhibits infections and is a source of calcium and protein. Therefore, eat it with pleasure.