The most popular (assortment of fermented milk products) among the population are yoghurts. A thick consistency, pure sour-milk taste, the ability to introduce various additives, a beneficial effect on the digestive tract, and high protein content - all these undeniable qualities of the product make it a favorite treat for adults and children.
Yogurt is produced at dairy plants in large volumes in compliance with technological conditions. The produced yogurt must comply with the developed and approved GOST and be completely safe for the consumer. It is this kind of yogurt that goes to store shelves. It’s another matter that in order to increase the shelf life, to obtain a thicker and “more beautiful” consistency, to improve the palatability, product that is undesirable for some consumer groups can add ingredients to the product during production: preservatives, dyes, stabilizers, and flavoring additives. Also, yogurt can be sterilized, then there is no need to talk about any microflora useful for the stomach, it will not survive after such a temperature treatment.
Perhaps it makes sense to learn how to cook yogurt at home. Moreover, it is easy to get this product in your kitchen. All recipes for yogurt at home as starting components suggest taking drinking milk and packaging a finished fermented milk product from the store. Separately, it is stipulated that the yogurt from the store should be “live” (shelf life 4-5 days, the number of microorganisms in the product is indicated), you like the taste and appearance. To give the necessary density, you still need milk powder, but you can do without it.
To cook good yogurt at home, you must observe several conditions:
- · Milk must be sterile;
- · Dishes, thermometer, clean hands;
- · Fresh yogurt from the store;
- · Stable temperature of milk (40-45 degrees) for 5-7 hours;
- · Quick cooling of the fermented product.
If the first three points are relatively easy to perform, the other two require the presence of a yogurt maker and a refrigerator or other devices (tricks) aimed at maintaining heat while the product is fermenting, and cooling it quickly after cooking. You can make yogurt at home in a thermos or in a jar, a pan, placed next to the battery or wrapped in a warm blanket. You can cool the vessel by lowering it into a container full of cold water.
Instructions for preparing yogurt at home:
1. Dissolve in milk (warm) several tablespoons of milk powder, sugar (1 l 2 tablespoons of milk powder and sugar to taste).
2. Put the “thick mixture” in the refrigerator for 2 hours (the milk proteins of the powder should swell).
3. The milk thus prepared is brought to a boil and boiled for 5-10 minutes.
4. Cool quickly to 40-45 degrees (the finger should be hot, but bearable).
5. In a small clean container, mix a little milk and yogurt from the store, which should be 5-10 times less than the total volume of milk intended for fermentation. We get the leaven.
6. Pour in the remaining milk and mix well for 1-2 minutes.
7. Pour the yogurt mixture into a different container, a glass of yogurt maker, a thermos, if any.
8. Ensuring the temperature stability of the mixture, leave it alone for 5-7 hours. Yogurt readiness is checked for consistency. Important! Until fully cooked, the product must not be stirred, shaken, or shaken.
9. Thickened yogurt is quickly cooled.
10. Cooked yogurt at home stored 3-5 days, at a temperature of 2-4 degrees.
Before use, various flavoring agents from fruit purees to parsley can be added to the product.
Enjoy your meal!