How to make thermostatic yogurt at home - cooking recipe

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

Articles and even books have been written about the benefits of fermented milk products, which are the result of fermentation. Few people deny it, except perhaps hardened milk phobes who warn progressive humanity about the dangers of any milk derivatives. Recently, everyone has heard the phrase "thermostatic yogurt". But some still do not know what it is and how it differs from the usual. Those who have heard about such a product are interested in how to make thermostatic yogurt at home with their own hands. We will talk about all this in our article.

Two kinds

How is thermostatic yogurt different from regular yogurt? The answer is simple: the method of preparation. Yoghurt fermented milk products are prepared in factories in two main ways.

1. Reservoir. With this method, the product is prepared in a special tank and only then poured into the dishes in which it is sold.
2. Thermostat. Here the drink is fermented and ripeneddirectly in the container, in which it will be sold as products in stores. The thermostatic yogurt "ripens" in special chambers (thermostats where the container is placed) - hence the name.

Difference in some characteristics

The thermostatic yogurt differs from the tank yogurt primarily in that it is thicker. When preparing a drink in tanks, it will remain liquid, and in the thermostat it will acquire a dense consistency, since clots will form in the process. And its main difference is that it is the most useful for a person: the content of productive microorganisms in it is simply phenomenal. A thermostatic manufacturing method allows you to save this unique microflora. But hence the short shelf life of the product produced at the factory (or at home).

Composition

It contains simple ingredients: milk, sourdough (a mixture of pure bulgarian cultures), Bifidobacterium ActiRegularis or Bifidobacterium animalis. The product is obtained by fermenting pasteurized milk with the help of starter with the addition of bacteria. According to the standards, in such a “live” yogurt per milliliter there should be 10⁷ lactobacilli and 10^{6bifidobacteria (live). Therefore, the nutritional and he alth value of the drink is great. It contains, in addition to microorganisms, proteins and fats, carbohydrates and calcium, many vitamins. Thermophilic yogurt is recommended by nutritionists all over the world as a medical treatment.restorative and preventive nutrition.}

A bit of history

It is believed that the living culture of yogurt was discovered by the scientist Mechnikov in 1908. But today it is known for certain that even the ancient Turks used similar recipes to obtain a he althy and tasty drink. The first industrial live yogurt appeared in 1918 in Spain thanks to Carasso, a follower of the works of a Russian scientist who began production in his own laboratory. It is interesting that the first curdled milk (this is the translation of the English yogurt) was sold exclusively in clay pots and only in pharmacies (by prescription). Today, yogurts produced at “gentle” temperatures in thermostats are direct descendants and great-great-grandchildren of Mechnikov’s yogurt, made by a brilliant Russian scientist at the beginning of the last century, i.e. more than 100 years ago.

Briefly about the production technology of cooking

The thermostatic method is the most gentle in the production of yoghurts. As already mentioned, the mixture of sourdough, milk and bacterial additive is poured into special prepared containers, which are placed in a thermostat, where the heating process takes place. At the same time, the temperature in the chamber is maintained at a level of 20-45 degrees above zero, which makes it possible to preserve all microorganisms in the mixture in a living natural form. In thermostats, the process of fermentation of the product takes place. After this procedure, the jars with future yogurt are slightly cooled and the product is left to ripen for several days. Basic production requirementsare: always fresh selected milk, no additional heat treatment, high sanitary and hygienic requirements for the process itself. A thermostatic drink is also good because chemical additives and sugar are not used in its production, and short expiration dates (usually several tens of days) indicate that the drink is really natural, and it contains live microorganisms that are beneficial for the intestinal microflora and her recovery.

Factory yogurts

Danone thermostatic yogurt (thick) is a prominent representative of this product in the domestic market. It consists of: normalized and skimmed milk powder, cream, sourdough and bacteria. Nutritional value per 100 grams - 49 kcal (with a fat content of 1.5%). It is recommended to store it at a temperature slightly above zero in the refrigerator. And after opening the package (250 grams), it is not recommended to keep it for a long time. It tastes sour, reminiscent of homemade curdled milk with lumps, but the main thing here is its great benefits for the body. And if you don't like excess acid, you can always add a spoonful of natural bee honey, so the beneficial qualities will even increase.

The thermostatic Activia yogurt, which you can buy in any supermarket today, can also be used as a starter.

Do it yourself

But not all people who follow a he althy diet tend to trust store-bought products. This happens for various reasons, but the fact remains: many people prefer to cook this product with their own hands. How to make thermostatic yogurt at home? It is not so difficult. You need a skill that is acquired over time, from about the third time (but it is possible that you will get tasty and he althy food on the first try). Of course, the best thermostatic yogurt at home is prepared in a special yogurt maker. But since this is a rather specific device, it may not be at hand. And if you decide to try the taste of a homemade fermented milk product for the first time, then even more so. But let's try to get by with simpler appliances, which, for sure, are available in every kitchen.

Ingredients

We will need: a liter of milk 3, 2% (it is best to take ultra-pasteurized, then it does not have to be boiled), a glass of cream 10%, half a glass of sour cream 15%. As dishes, you need to prepare small glass jars with screw caps. And we also need a pot with a lid and a thick warm blanket or a large terry towel. You can start cooking. It is better to do this at night - in the morning your homemade yogurt will be ready.

Cooking method

1. If the milk is ultra-pasteurized, then it is enough to mix it with cream and heat it to a temperature of just under 40 ° C. If usual, boil for 3-5 minutes and cool to the same 40 degrees.
2. Introduce sourdough into warmed milk. As it can be used ordinary sour cream, or you canbuy ready-made dry sourdough (breed and use according to the instructions) or the same Activia. Mix thoroughly.
3. Pour raw materials into jars, which must first be sterilized. You do not need to close jars with lids.
4. Put them in a prepared pot of hot water. During the whole process, we maintain the temperature no higher than 40 ° C (we check with a kitchen thermometer): remember, you can’t overheat the yogurt, otherwise the microorganisms may die!
5. Close the pot with jars and hot water with a lid. We wrap it with a blanket on all sides and leave it in this form on the kitchen table all night.
6. In the morning we unravel the design: homemade yogurt is ready!

For lovers of density: you can stand it for some more time. In other cases, we close the jars and send them down the refrigerator for ripening. And remember: such a product has a short shelf life, so it is advisable to eat it immediately.

In the slow cooker

Preparing thermostatic yogurt in a slow cooker is quite simple. She would be available. But today, this handy kitchen appliance is not uncommon in modern kitchens. So, most likely, the recipe will come in handy.

1. Preparation of thermostatic yogurt in a slow cooker begins with the selection of ingredients. Milk is better to take at home and boil for a few minutes, and then cool to 30-40 degrees. As a starter, this time we use a small box of Activia yogurt without additives - there are plenty of live cultures in it.
2. Mix the ingredients and pour the mass intosterilized small jars. We do not cover them with lids.
3. Put in the bowl of the multicooker and pour warm water on the "hangers". Close and turn on the heating for a couple of minutes. Turn off.
4. Repeat the heating procedure after 3 hours.

Yoghurt is ready in about 6-9 hours. We twist the lids and send it down the refrigerator.