How to make homemade yogurt?
Yogurt is directly related to dairy products, as it is a derivative of milk, obtained as a result of heating and the process of its fermentation with special beneficial bacteria. Much has been said about the beneficial properties of milk, and now imagine that all these useful components are fraught with yogurt in combination with the already known lactobacteria.
As a result of these transformations of milk, humanity has received a very useful and tasty product. Modern yogurt recipes allow us to combine it with a huge variety of fruits, pieces of biscuits, dried apricots and even with fruit juice. All this only strengthened its taste properties and made us love this product even more.
Industrial production of yoghurt has been established in our country for quite a long time, which, of course, rather badly affected the quality of the product itself. So yogurt from the favorite treats of all children turned into a product of the same type, consisting of dyes and flavors.
But if you wish and a small amount of effort, you can learn how to make homemade yogurt and, having prepared it, please them yourself and your loved ones. After all, you get a real natural product, in the useful properties of which you will not have to doubt. You are not going to add preservatives, taste stabilizers and colorants?
To make yogurt at home you will need:
- Yogurt starter, you can buy it at the pharmacy. In this case, we will use the leaven in dry form.
- Good quality milk. It is preferable to use UHT milk with a small shelf life.
Having defined the components, you can begin the process of making yogurt, but first you need to dilute the starter.
To do this, take a glass of milk (150-200 ml) and bring it to a boil. Then cool to a temperature of +40 .. + 45 degrees. Now you need to add a few drops of this milk, about 5 ml into a bottle with dry sourdough and mix it.
The next step in the process of making yogurt is to mix the liquid obtained in the vial with the starter liquid with the remnants of the heated milk.The resulting mixture should be poured into a yogurt maker or a thermos, if you do not have the first, and put in a dark place for ten hours. The ferment received at you can be stored further in the refrigerator for several weeks.
To make the yoghurt itself, you will have to boil and cool 1 liter of milk again and add 1 tablespoon of the yeast that you have previously prepared to it. Then you need to pour everything back into a glass jar or thermos and leave to ferment for five or more hours. The shelf life of such a yogurt is significantly less than that of a leaven and is six to seven days.
As additives for homemade yogurt, you can use any finely chopped fruit, fruit puree, and even fresh juice. To create a more exotic flavor, try adding some grated chocolate to your yogurt, biscuits, or cornflakes.
In the process of making yoghurt, as in any other recipe, there are some nuances, in your case it is only the use of utensils treated with boiling water, the refusal to use a small amount of store yogurt as a substitute for the starter and use pasteurized milk only.Now you know how to make homemade yogurt, and without any problems cope with this task.