Do you need an affordable yogurt recipe? Cooking yogurt will not take much time, and the benefits of this product, you see, are undeniable. For people who are allergic to lactose (intolerance), this product is completely safe, and digestibility is much higher than other dairy products, including milk. By including yogurt in your diet, you “kill two birds with one stone”: reduce the likelihood of getting cancer (Lactobacillus acidophilus normalizes the microflora in the intestines) and provide your body with an excellent additional source of calcium, which is necessary at any age. Living bacteria contained in yogurt block the negative effects of harmful substances (nitrates, nitrites, etc.).
If you look into history, you can find a recipe for yogurt thousand years ago. But then only a select few could afford such a meal. The yogurt boom began in the mid-seventies of the last century and to this day does not subside.
Today, the cooking technology has not changed much, except that the variety of fruit additives has increased. But there are yogurts living and dead. When choosing such a food product you need to be extremely careful. If you buy it in a store, pay attention to the content of CFU on the package (allowable minimum of 100 million per gram), the number of "yeshkas" (E 121, E 132, E240, E 418, etc.), many of which have very negative effects on the body and can cause headaches, insomnia, upset stomach, can inhibit respiratory and cardiac activity, disrupt the liver and kidneys. The long shelf life of yogurt (despite the fact that dairy products cannot be stored for long) generally seems very strange. Although there is actually nothing strange here. Just finished yogurt undergoes lengthy heat treatment (or freezes), useful living milk bacteria are thus killed, and a simply useless (and sometimes dangerous) tasty product arrives on the shelves, the value of which is limited only by taste.
Therefore, it is best to master the technology of cooking at home. And the recipe for yogurt is quite simple.
1. A liter of pasteurized warm (30-35 degrees) milk. If milk is bought on the market, it must be boiled and cooled to the indicated temperature. Long-term storage milk is better not to use.
2. Pour the leaven (it is better to purchase it at the pharmacy) in the prepared milk and stir.
3. Pour the mixture into prepared clean tins (fill 1/3), cover and leave in a warm place for 4-6 hours. Readiness is determined by density. We clean the thickened yogurt in the refrigerator. Storage should not exceed three days!
As you can see, the recipe for yogurt is quite simple. Cooking technology is quite accessible to any housewife. But dwell on one product, perhaps, not worth it. Cooking from yogurt is no less interesting and fascinating process. The widest possible recipes overview. We will focus on yogurt jelly. The recipe is simple, but it turns out very tasty!
So, you will need the following ingredients: mint liquor - 5 hours. tablespoons, vanillin -1 g, or vanilla sugar - 5 g, fruits (for example, raspberries or strawberries) - 250 g, yogurt 700 g, sour cream - 400 g, sugar - 80 g, water - 60 g, mint and fruit for decoration.
Divide sugar and vanilla in half. The first half will go to make jelly, the second - to sour cream sauce. We dilute gelatin in hot water until completely dissolved. Let cool slightly and combine with yogurt. While stirring, gradually add sugar and vanillin. Put the mass in a mold and put in the refrigerator for 6 hours. Beat the cream with sugar and vanilla, add cognac and continue to beat until a homogeneous mass is obtained, which we also put in the refrigerator.
After 6 hours, we take out the mold with jelly and put it in hot water for a few seconds (it will be easier to get the jelly out of the mold). We take out the jelly and transfer to a salad bowl. Pour sauce on top (whipped with sugar and cognac sour cream), decorate with fruits and mint leaves.
Try it, you will like it!