About what starter cultures for yogurt at home should be purchased, we will tell in this article. We will also reveal secrets of how to use such a product, how much it costs and where it is sold.
general information
Before telling you where to buy yoghurt sourdough, it is necessary to tell you why they generally make it at home.
Sour-milk products have always been distinguished by a huge number of useful properties. They improve digestion, strengthen immunity and stimulate the absorption of vitamins.
However, it should be noted that yogurts sold in stores very often contain dyes, preservatives and other harmful additives. In this regard, we suggest you try to cook such a product yourself. To make it tasty and tender, you should use only suitable starter cultures for yogurt at home.
Useful properties of yogurt
The composition of yogurt determines its beneficial properties. The main functions of such a product are as follows:
- an obstacle to the reproduction of putrefactive microorganisms in the intestine;
- improving digestion and stomach function;
- cleansing the intestines from toxins, toxins and feces;
- the destruction of streptococci and staphylococci, typhoid bacillus;
- improved absorption of food;
- infectious disease prevention;
- increase immunity;
- facilitating the process of weight loss.
The composition of the yogurt depends on what kind of yeast was used to prepare it. A high-quality product can be obtained due to the presence of the following substances:
- saturated fatty acids;
- organic acids;
- disaccharides;
- monosaccharides;
- trace elements;
- macrocells.
Sourdough for the preparation of yogurt, as well as the product itself, are an excellent source of calcium. According to experts, two glasses of fruit yogurt may contain ½ daily dose of this microelement for children and about 30% for adults.
It should also be noted that in terms of potassium such a sour-milk product is in no way inferior to bananas. In addition, the unique benefit of homemade yogurt is that it contributes to better absorption of vitamins and other substances that enter the body along with other foods.
A fermented milk product with the addition of fruits and berries is able to quickly restore the intestinal microflora, as well as block harmful substances that come with food or drugs.
Due to the fact that the leaven is added to milk, this product is better and faster to digest.
Regular consumption of yogurt promotes the rapid removal of toxins and toxins through the digestive system and excretory organs (feces, urine, sweat).
Calories and nutritional values of yogurt
Homemade yogurt, cooked in a yogurt maker or slow cooker, can have different calories. It depends on the base fat content of milk. The average calorie content of such a product is 68 energy units per 100 g. It should also be noted that homemade yogurt contains 8.5 g of carbohydrates, 5 g of protein and 3.2 g of fat.
As for the vitamins contained in such a fermented milk product, their list is very, very extensive: vitamin A, B12, B1, B3, B2, B6, C, PP, choline.
It should also be noted that homemade yogurt, cooked in a yogurt maker or multicooker, includes the following minerals: magnesium, potassium, calcium, sulfur, sodium, iron, phosphorus, fluorine, zinc, manganese, chlorine, chromium and iodine. Thanks to them, this product is often used to eliminate the deficiency of micro and macro elements in the body.
From all of the above, it can be noted that a good sourdough for yogurt is an excellent natural antibiotic. The calorific value of such a product is low, and the taste is always at the highest level.
Ferment selection
Yogurt makers and crock-pots - these are wonderful devices that are often used to prepare a tasty and healthy sour-milk product. However, those who purchased them are immediately interested in what kind of starter culture for yogurt at home should be used.
The possibilities here are different. You can go to the nearest store and purchase natural yogurt without preservatives, dyes or other additives. Identifying such a product among the rest is quite simple. As a rule, its shelf life is 1-2 days. From such an ingredient you will make an excellent sourdough for yogurt. Its price is not very high (30-60 rubles), so everyone can do this delicacy at home. However, natural yogurt is not always sold everywhere and not always. If you could not find such a product, then you can go to the pharmacy. It contains the following starter cultures for yogurt at home:
- leaven "Evitalia";
- sourdough (enzyme) "Narine";
- “Narine-F Balance”;
- "Bifidumbacterin" and so on.
The first two products are very popular. However, they say that from the “Narine” sourdough, homemade yogurt is slightly acidic than from the “Evitalia”. However, this is a matter of taste for everyone. Try both and make your choice.
Is it expensive?
Now you know where to buy sourdough for yogurt. But how much does such a pleasure cost? A special enzyme for making homemade fermented milk product is much more expensive than natural yogurt (about 150-210 rubles).
However, most cooks choose dry sourdough. What is the reason for this? The fact is that it is quite problematic to make real yogurt out of a regular fermented milk product, because when choosing a low-quality starter culture (expired, with the presence of dyes, preservatives, etc.) you spoil a large amount of milk.
As for dry sourdough for yogurt (reviews of it will be presented below), it is quite difficult to spoil the raw materials with it. In addition, acquiring an enzyme every time is optional. Ferment must be prepared once, and then store it for about 2 weeks in a refrigerator.
Thus, the problem of searching for said product arises only once, during the first production of the fermented milk product.
By the way, you can ask a ready-made sourdough from your friends, who also like to enjoy tasty and healthy yogurt.
In detail about the enzyme Narine
Ferment “Narine” is especially popular among lovers of homemade yogurt. This product is a dry substance, namely a mass of acidophilic lactobacilli. They quickly colonize the intestines, normalize the microflora of the lower digestive tract, and also contribute to an improvement in metabolism. In addition, this leaven helps to get rid of many diseases, including diseases of the respiratory system, digestion, excretory and genitourinary systems.
Ferment "Narine" has long been used to treat patients with diabetes mellitus, periodontal disease and oncology.
Details on the Evitalia Sourdough
Along with the “Narine” enzyme, the “Evitalia” sourdough is also very popular. One penicillin vial of this product (about 0.25-0.3 g) contains approximately (1.5-2 x 109) colony forming units, as well as about 2 billion live microorganisms.
The yogurt prepared in the multivark with the Evitalia sourdough contains such vitamins as B2, B1, B12, B6, E, A and C, as well as folic acid, iron, magnesium, calcium and natural antioxidants.
The shelf life of the working starter culture in the refrigerator is about 18 days, and the finished product - 1 week.
How to use dry sourdough at home?
How much yeast for yogurt will be needed to get a tasty and healthy treat for the whole family? For this, only one bottle is enough. Its contents are diluted with warm water until all grains are completely dissolved. Then, cow's milk is heated separately (preferably pasteurized, since it does not need to be boiled beforehand) to a temperature of 38-39 degrees. After this, the prepared enzyme is added to it and mixed well.
The resulting mass is poured into special jars that come complete with yogurt maker. In conclusion, the filled cups are placed in the device and kept in it until the first signs of thickening.
After the milk has thickened, the machine is turned off. After 30 minutes, the jars of ready-made yogurt are closed with lids and placed in a refrigerator.
The resulting fermented milk product can be consumed as you like. It is eaten with sugar, jam, honey, fruits (frozen or fresh), berries and more.
Another way to make yogurt with dry sourdough
The presented sourdough recipe is more correct. Using it, you can make a very tasty and healthy yogurt, which will be distinguished by excellent taste and delicate texture.
Pour 500 ml of 3.5% fat into a deep pan and bring it to a boil. If you have purchased ultra-pasteurized or sterilized feedstock, then boiling it is not necessary. Just heat the milk to a temperature of 39-43 degrees.
Along with the heat treatment of the feedstock, we prepare containers. To do this, we sterilize a thermometer, a yogurt bowl and a spoon.
Having cooled milk to a temperature of 39-43 degrees, we open a bottle with Evitalia or Narine sourdough. Pour some warm raw materials into it and mix well. After that, pour the contents of the vial into a pan with milk and stir again with a sterile spoon.
The resulting mixture is placed in a sterilized container of the multicooker and left in the heating mode. After 5-6 hours, the yogurt will become thick, tender and very tasty. Pour it into glass jars and place in a refrigerator.
Before adding sugar, honey, jam, fruits, berries or other components to yogurt, we leave some of the product. It will be useful to us as a starter for the next batch of homemade delicacies.
A simple and easy way to make homemade yogurt
Now you know the recipe for sourdough, which involves the use of a dry enzyme purchased in a pharmacy. But what if you didn’t succeed in buying such a product? You can replace it with ordinary yogurt (natural) without various preservatives and dyes.
By the way, it is not necessary to make a fermented milk product at home with the help of such modern devices as a slow cooker or yogurt maker. You can also cook such a treat on the stove using an ordinary water bath.
So, for cooking homemade yogurt we need:
- ultra-pasteurized milk - 2.7 l;
- natural yogurt without dyes and other additives - 150 g.
Cooking method
There is nothing complicated in preparing such yogurt. The main thing is to use only sterilized equipment and fresh raw materials and sourdough.
Cow's milk is poured into a three-liter glass jar, and then put it in a large and deep pan, on the bottom of which they lay a cloth or some kind of stand. After that, ordinary water is poured into the dishes. The liquid should reach the shoulders of the can.
In this form, put the pan on a small fire and warm the milk to 40-42 degrees. If you use non-ultra-pasteurized feedstock, then it is first heated up very much and then cooled to the indicated temperature.
After the milk is warm, it is removed from the pan and fresh natural yogurt is immediately added. Thoroughly mixing the components with a sterilized spoon, they are quickly closed with a plastic cover and wrapped in a warm cotton blanket or old padding jacket. In this form, yogurt is left near the battery or just in a warm room.
Exactly a day later, the fermented milk product should visibly thicken and acquire a very delicate texture. They take it out of the blanket and immediately place it in the refrigerator. After that, the yogurt is distributed in bowls and served to the table together with sugar, honey, jam, berries, fruits and other ingredients.
If you liked the taste and consistency of such a product, you can put it in a separate jar (before adding various components) and use it as a starter for the next time.
If this delicacy was not to your liking, then it can be done using another yogurt.
By regularly experimenting and using different products, you are sure to cook the very dessert that will appeal not only to you, but to all members of your family.
Sourdough for yogurt: reviews
Culinary specialists who regularly make homemade yogurt argue that the best sourdough for such a product is the dry enzyme sold in pharmacies. Which one to choose is up to you. Due to the presence of certain substances in them, they can make yogurt more acidic or fresh, a thick consistency or liquid and so on.
As for the sourdough in the form of a storey sour-milk product, most often it is used only by those housewives who know where to buy natural yogurt without dyes and preservatives. According to their reviews, with the proper use of such a product, you can get not only a very tasty, but also a healthy treat, which all households will surely appreciate.