Homemade yogurt has always been distinguished by its preventive and healing qualities. It contains calcium, proteins, fats, carbohydrates, phosphorus, and is also rich in vitamins of groups B, A and D. Homemade yogurt provokes the growth of E. coli, which improves the digestive process and destroys most of the harmful bacteria that cause intestinal diseases. The lactose that it contains helps digestion, while absorbing phosphorus and calcium. Homemade yogurt is also digested much faster than milk (in an hour, the human body digests yogurt by about 91%, and milk by only 32%).
When and how to make homemade yogurt? Usually drinks containing it and salads with it are prepared in the hot summer, and in the winter it is advisable to use milk dishes. Sourdough for homemade yogurt is either a small amount of homemade yogurt, or purchased in a store. The product for the starter culture needs to be chosen fresh and slightly sweet, because if you use the old one, you will also get sour yogurt as a result.
How to cook homemade yogurt? Follow the recipe below!
Homemade yogurt
Ingredients:
- half a glass of milk powder and milk at room temperature;
- liter of milk;
- three tablespoons plain yogurt.
Cooking:
We mix milk powder and
whole milk at room temperature, whisk with a mixer until foam appears.
Bring the milk to a boil, stirring constantly. Then cool to 48 degrees. When it has completely cooled, pour half a glass into a sterilized dish and add yogurt, then beat everything to a homogeneous mass.
Pour in the remaining milk and the mass with milk powder, mix well. So we get a milk temperature of about 44 degrees. Cover with a clean towel and set in a warm place, the temperature of which is not lower than 30 degrees.
Next, warm the oven to 95 degrees, for about ten minutes, then turn it off. We cover the container with fermented milk with a terry towel or blanket and place it near a hot central heating battery or in any corner in which it is warm enough.
As soon as approximately six hours have passed, it is necessary to check the milk whether it is curdled or not. Yogurt should have a thick and dense consistency. Gradually, while it is still cooling, it should thicken even more. If you leave the sour yogurt for a longer time, then it will become even more thick and tart.
If milk does not curl at all, you need to check it every hour. If it did not curl after twelve hours, this could happen for a number of reasons:
- stale milk;
- insufficiently sterilized;
- was in an insufficiently warm room during ripening;
- sourdough for yogurt was unsuitable.
After the milk has curdled, it is necessary to put it in the refrigerator and close the lid.
It is advisable to use homemade yogurt for three days. But it can be stored in the refrigerator for about five days, but then the product will already be considered old, and it can only be used in special recipes.
Homemade yogurt is ready! Enjoy your meal!