How to make yogurt at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Yoghurt is often mentioned in diet food. There are more than enough of these products on the shelves of our stores, but if we take the packaging and read the composition, we will see that there are quite a few useful things for our body: emulsifiers, dyes, preservatives and flavor substitutes “close to natural”. Therefore, many people are wondering how to make yogurt themselves. Moreover, sometimes we need a natural product without fruit or berry additives (for example, as salad dressing).

Don't assume that you can't do anything without a yogurt maker. This device is more convenient because it maintains and maintains the desired temperature for a long time. Many brands have a timer that turns off the heat, so you don't have to set an alarm to stop the fermentation process. But this device is not indispensable. How to make yogurt without it? A good thermos or just warm is enoughplaid.

To make a quality product, we need to have at least a basic understanding of what yogurt is made of and what makes it so good for our he alth. The main ingredient is whole milk. But the main secret of the product is not in it, but in two forms of beneficial bacteria - Bulgarian bacillus and thermophilic lactic streptococcus. It is these tiny creatures that destroy pathogenic and putrefactive microflora, and also stimulate the absorption of vitamins, minerals and amino acids. So we need to acquire these bacteria. They are sold in pharmacies and are called "yoghurt starters". They can be liquid or powdered.

In the sourdough, bacteria "doze", but getting into a favorable environment - whole milk at a temperature of +40 C - they begin to multiply rapidly. Thus, the fermentation process takes place. To stop it, you just need to put the jar in the refrigerator. Having set yourself the task of figuring out how to make yogurt, you need to take a responsible approach to the choice of milk. A sterilized product with a long shelf life is not suitable! It contains s alt and stabilizers, which have a detrimental effect on starter bacteria. You can take 10% cream, and baked milk will give the finished product a delicate flavor of caramel.

So, we bought milk and sourdough. How to make yogurt at home? We boil a liter of milk, cool it to +45 C. How to check the temperature - after all, bacteria will simply die in too hot milk, and they will not multiply in too cold milk? Don't try with your fingerbring in completely unhelpful microbes. Press a bowl of milk to your cheek: if the skin feels hot, but tolerable, then this is what you need. Pour in the leaven. If you have it in powder form, pour some milk into a glass, pour the starter into it, mix well until the lumps dissolve and mix with the rest of the milk.

If you are a happy owner of a yogurt maker, pour the product into jars, close the lid and set the timer for 5-8 hours. How to make yogurt without this useful device? Well, do you have a thermos on the farm? Pour the milk with the starter into it, close the lid tightly and leave to ferment too. No thermos? It doesn't matter: wrap the pan with a warm blanket or pillows to keep the desired temperature longer.

Don't think that the longer our fermented milk product sits, the better it will come out. An overabundance of bacteria is also useless to us. Therefore, after the specified period, the fermentation process should be stopped and the product should be poured into jars. Avoid plastic containers - they release phenol-formaldehyde resins into milk, which contain carcinogens. You can add berries, fruits, jam to the resulting yogurt.