The first mention of yogurt appeared more than 6 thousand years ago. According to one legend, the ancient Türks came up with it, according to another version, they started serving fermented dairy product to the table in ancient Greece and Rome. In Europe, yogurt became popular at the beginning of the 16th century, after healing the disease of the stomach of King Francis I of France . In the 20th century, mass production of this product began, which was made possible thanks to Danone. But even today, homemade yogurt is considered healthier and tastier than its store counterpart.
Homemade Yogurt: Benefits and Benefits
On the shelves of stores there is a wide range of yoghurts, both natural and with various fillers. Manufacturers claim that they are useful, help to improve bowel function, normalize metabolism and improve well-being. But still, homemade yogurts are considered better. The benefits of this fermented milk product for the body are invaluable.
- Thanks to bacteria such as Bulgarian bacillus and thermophilic streptococcus, regular use of yogurt helps normalize the intestinal microflora.
- Gently eliminates the problem of constipation and intestinal disorders.
- Effectively fights the manifestation of allergic reactions on the skin, improves its condition.
- Strengthens the immune system, increases the body's resistance to viruses and bacteria.
- Homemade yogurt does not contain sugar, which means it is approved for use by people with diabetes.
- Helps in the fight against excess weight.
Homemade yogurt has a number of significant advantages over store products. It contains only milk and sourdough containing beneficial bacteria, without preservatives or stabilizers. Only homemade yogurt is really healthy.
Options for making homemade yogurt without a yogurt maker
Everyone can cook homemade yogurt, and it is not necessary to have a special device for this - a yogurt maker. It is quite possible to do with other improvised means.
Homemade yogurt without a yogurt maker, the recipe of which (and more than one) is presented below, suggests several cooking options:
- in a thermos;
- in a blanket;
- using dry sourdough;
- in a slow cooker;
- in the oven;
- with sour cream sourdough.
Each of the recipes has its advantages and disadvantages. But yogurt, prepared at home by one of the proposed methods, turns out no worse than from a yogurt maker.
Delicious yogurt at home. Recipe without a yogurt maker in a thermos
A thermos is great for making homemade yogurt. This type of cookware has good thermal insulation properties and maintains the desired temperature of the liquid poured into it for several hours. And this is just one of the prerequisites to make the right and healthy homemade yogurt.
A recipe without a yogurt maker (in a thermos) consists of the following sequence of actions:
- Boil 1 liter of homemade or pasteurized milk. Cool to a temperature of 38-40 degrees.
- While the milk is cooling, it is necessary to pour boiling water over all the dishes that will be involved in the preparation of yogurt, including a thermos and spoons.
- Remove the froth from the cooled milk. Pour a small amount (approximately 100 ml) and mix gently with natural yogurt purchased at the store. Make sure that the fermented milk product used as a sourdough does not contain dyes, flavors or other “chemistry”. Only milk and sourdough should be indicated in the composition.
- Combine the ferment with the remaining milk. Pour into a thermos and close tightly with a lid.
- After 8 hours, pour the finished product from a thermos into a sterile container (jars of baby food are suitable) and send to the refrigerator for 6 hours.
This is how yogurt is cooked at home. The recipe without yogurt maker presented above is easy to use. It requires a minimum of effort, and the result is a very tasty and healthy sour-milk product.
Greek yogurt at home
Greek yogurt has a special consistency. In its structure and taste, it resembles a soft and delicate cream cheese. It is eaten in pure form or used to make cream for cakes and pastries.
Homemade yogurt without a yogurt maker, the recipe of which is known to many, differs from the previous one in that milk with sourdough does not pour in a thermos, and in a sterile jar or pan it is wrapped in a blanket. In this way, it is possible to maintain the desired temperature regime necessary for the ripening process. After 6-8 hours, the finished homemade yogurt is transferred directly from the pan to a colander covered with several layers of gauze. After a few hours, the excess whey drains, and you get about 400 grams of thick creamy Greek yogurt.
Natural yogurt at home. Sourdough recipe without yogurt maker
To prepare yogurt according to this recipe, you will need 1 liter of milk and dry sourdough. You can buy it at the pharmacy and in some large supermarkets. The basis for the fermentation of milk is prepared in the same way as the previous recipes, but the yeast is used dry rather than store yogurt. Otherwise, the sequence of actions is similar.
Homemade yogurt (recipe without sourdough yogurt maker) is prepared from boiled or ultra-pasteurized milk. It is completely processed, that is, it is cleaned of any bacteria, therefore it does not need boiling. A small amount of milk is mixed with dry sourdough and then combined with the rest in a sterile container. After that, the basis for yogurt needs to be wrapped in a blanket or pour into a thermos.
Providing the necessary temperature conditions, you can get healthy homemade yogurt without a yogurt maker. A recipe with a photo will facilitate the cooking process. Daily use of natural homemade yogurt will allow you to forget about constipation and intestinal disorders.
Homemade yogurt in a slow cooker
Those who do not have a yogurt maker, but have a slow cooker, will like the following recipe for homemade yogurt. The basis for this dairy product is made from milk and sourdough. Next, you need to sterilize glass jars, such an amount that all of them fit in the multicooker bowl.
After this, the fermented milk should be poured into cans. At the bottom of the multicooker bowl, you need to lay a tissue napkin, pour water and put the container (as on sterilization when canning). Turn on the "Yogurt" mode. If this method of cooking is not provided in the multicooker, select the “Heating” mode for 15 minutes. After an hour, turn on the heating of the cans again at the same time. The third time we repeat the above steps. After 3 hours, homemade yogurt without a yogurt maker (recipe in a slow cooker) can be refrigerated. Enjoy your meal!
Oven-free natural yogurt
This recipe by cooking technology resembles a multicooker option. But instead of this modern appliance, which not every housewife has, an oven is used.
Homemade yogurt without a yogurt maker, the recipe of which is presented below, is prepared from milk and sourdough. It can be immediately poured into portioned jars or cooked in a pan. In the first and second cases, the foil will serve as a lid for the container, which must be well fixed.
In the oven heated to 50 degrees, we send the cans. After 5 minutes, turn off the device. Repeat the procedure every hour 6-7 times. In modern ovens, where you can set any temperature for heating, you should adhere to a value of 40-42 degrees.
Homemade Sour Cream Yogurt
For the preparation of a useful sour-milk product, it is not necessary to use leaven. You can make homemade yogurt without sour cream without a yogurt maker. Its ripening time will be longer, approximately 12 hours, but the result is excellent.
In boiled cooled milk, add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. Carefully combine the ingredients with a whisk. We put yogurt in a warm place for ripening. For this, any methods of fermenting milk that you like are suitable. After 12 hours, homemade sour cream yogurt will be ready. Now it can be sent to the refrigerator, and after 4 hours, try a delicious natural sour-milk product.