Have you ever wondered why the shelf life of yogurt sold in stores is so long? But living bacteria do not live so much. This all suggests that purchased yogurts are stuffed with various additives: dyes and preservatives, which is not very useful. But do not be upset about this, there is always a way out. Today you will learn how to make yogurt on your own , the home recipe for which is quite simple. And if you are not too lazy and make such a product with your own hands, then you will definitely get not only a lot of pleasure from its delicious taste, but also enrich your body with useful living bacteria.
Classic natural yogurt. Recipe
Ingredients:
- whole milk (1-2 liters);
- yoghurt sourdough (live storey yoghurt with a shelf life of not more than 7 days, or dry sourdough sold in pharmacies).
Cooking method:
- Making yogurt is quick and easy. Heat the milk and boil for at least 15 minutes. This is done in order to kill all the bacteria that are there, we do not need them.
- Let it cool to a temperature of 40-45 degrees. It can be measured with your finger by lowering it in milk. If you can hold it for a long time and do not get burned, then the temperature is normal.
- Pour a little milk into a small cup and add the leaven to it. Mix everything well and pour into the remaining mass. Now stir everything together. You can also add some sugar there, but this is a matter of taste.
- Pour all the resulting mass into jars (they must be pasteurized). Cover or cling filmwrap in a towel and put in a warm place, such as a battery, or, if the season is not heating, you can use the oven. The latter will need to be warmed up to 50 degrees, turned off and only then put yogurt there, the home recipe of which we are now considering in detail. It is best to keep the battery for 4-8 hours, and if you use the oven - 3.5-4 hours. All the while the jars are warm, it is better not to disturb them. Otherwise, the yogurt will be stratified.
- So, time has passed, now you need to remove the jars in the refrigerator. This is done so that the growth of bacteria in the yogurt stops, otherwise it will just turn sour.
- And now bon appetit! Already in the morning you can try yogurt, the homemade recipe for which is really simple.
Some tips
- If you want to cook yogurt again, it will be good if you leave a little leaven (about 100-150 gr.).
- If you like thick, then milk should be boiled as long as possible (so that it evaporates). The consistency also depends on how much you keep it warm. If a lot of time passes, then it will turn out closer to the curd. And if not enough, you will get excellent drinking yogurt.
- It can only be stored in the refrigerator and not more than 5 days.
How useful is homemade yogurt whose recipe is so simple?
It is an anti-allergenic product. It can and should be consumed by people suffering from dysbiosis and intolerance to cow's milk. Such yogurt is full of beneficial lactobacilli and bifidobacteria, which beneficially affect the intestinal microflora and increase immunity.