EntranceMilk yogurt. How to easily make homemade yogurt in a yogurt maker
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homemade yogurt
Natural yogurt consists of three components: whole milk, Bulgarian stick (Lactobacillus bulgaricus) and thermophilic lactic streptococcus (Streptococcus thermophilus).
These microorganisms are extremely useful: they normalize the intestinal flora, stop the growth of putrefactive and pathogenic bacteria, strengthen the immune system, weakened by poor ecology and low-quality products. Stimulate the absorption of the most important amino acids and vitamins (including rare K and groups B, D), calcium, iron.
Natural yogurt should be free of preservatives, stabilizers, flavorings, colorants, sugar additives and sweeteners. Shelf life natural yogurt- no more than a month. The problem is that during industrial production and transportation, beneficial bacteria have very little chance of surviving. And if there is a meager amount of them in yogurt, the effect of it tends to zero.
How to make natural yogurt at home?
If you want natural yogurt, it's safest to make your own. I asked Irina Rozhkova, senior researcher at the Central Microbiology Laboratory of the All-Russian Research Institute of the Dairy Industry, to give step by step instructions and describe the typical mistakes that we make when we take yogurt at home.
Step 1. Buy a Yogurt Starter
Denis Bykovskikh
Sourdough is sold in pharmacies. In Moscow, it can also be purchased at the All-Russian Research Institute of the Dairy Industry. It is enough to prepare several liters of yogurt.
Not worth it: use store-bought yogurt as a starter, even without additives and preservatives. The fact is that, due to the characteristics of a fermented milk product, an extraneous contaminating microflora (most often E. coli) is inevitably formed in it. When fermenting, such pathogenic microflora can increase, which leads to infections and food poisoning.
Step 2. Choose milk
Ideal - pasteurized or ultra-pasteurized milk with a short shelf life. Dairy experts trust, for example, the products of the Obninsk Dairy Plant, Valio and Ruzskoye Moloko.
Not worth: make yogurt with sterilized milk. The European Union is already abandoning this technology: vitamins and other valuable substances are lost in such milk. In addition, a lot of salt and stabilizers are added to the sterilized drink.
Step 3. Dilute the starter
Bring a glass of milk (150-200 ml) to a boil and cool to + 40-45 degrees. Add 5-7 ml of this milk to the starter bottle. Shake lightly. Mix the resulting liquid from the bottle with the rest of the milk. Pour into a thermos or yogurt maker. Place in a warm place, such as near the radiator, or cover with a pillow. Ferment eight to ten hours. Liquid sourdough can be stored in the refrigerator for up to two weeks.
Not worth: checking the temperature of milk with your finger is not hygienic. Apply the container to your cheek - if the skin tolerates, the temperature is ideal. Do not pour ingredients into a plastic container. Even with slight heating, plastic can release carcinogenic phenol-formaldehyde resins into milk.
Step 4: Prepare the Yogurt
Boil and cool to + 40-45 degrees one liter of milk. Put a tablespoon of diluted sourdough in it. Pour into glass jar, thermos or yogurt maker and ferment for five to six hours. This yogurt can be stored in the refrigerator for five to seven days.
Not worth: add for thickening powdered milk — useful qualities Your homemade yogurt will definitely not add it. Do not ignore the rules of sanitary safety - always treat the dishes with boiling water.
The first mention of yogurt appeared more than 6 thousand years ago. According to one of the legends, it was invented by the ancient Turks, according to another version, fermented milk product They began to serve at the table in ancient Greece and Rome. In Europe, yogurt became popular as early as the beginning of the 16th century, after the healing of the stomach illness of King Francis I of France. In the 20th century, mass production of this product began, which was made possible thanks to Danone. But even today homemade yogurt It is considered healthier and tastier than its store-bought counterpart.
On the shelves of stores there is a wide range of yoghurts, both natural and with various fillers. Manufacturers claim that they are useful, help to improve the functioning of the intestines, normalize metabolism and improve well-being. But still, homemade yogurts are considered better. The benefits of this fermented milk product for the body are invaluable.
- Thanks to bacteria such as Bulgarian bacterium and thermophilic streptococcus, with regular use of yogurt, it is possible to normalize the intestinal microflora.
- Gently eliminates the problem of constipation and intestinal disorders.
- Effectively fights the manifestation of allergic reactions on the skin, improves its condition.
- Strengthens the immune system, increases the body's resistance to viruses and bacteria.
- Homemade yogurt does not contain sugar, which means it is approved for use by people with diabetes.
- Helps in the fight against excess weight.
Homemade yogurt has a number of significant advantages over store-bought products. It contains only milk and sourdough containing beneficial bacteria, without preservatives and stabilizers. Only homemade yogurt is really healthy.
Homemade yoghurt without starter
To do this, you will need a liter of milk and a jar of ready-made store-bought yogurt without sugar and fruit fillers.
The label must contain the inscription "Contains live bacteria", they are responsible for the fermentation process.
- Boil milk or warm it in a thick-walled saucepan
- Cool to 40 degrees, stirring occasionally with a spoon so that foam does not form on top
- In one cup, dilute the yogurt until smooth.
- Pour into a saucepan with warm milk and mix again
- Close the pot with a lid and wrap it in a large towel.
- We move it to the oven, leaving the lighting lamp on.
- Fermentation will take approximately four hours.
- The longer you keep the product in the oven, the sourer it will turn out.
- We take out the pan, carefully drain the whey that forms on the surface
- Pour yogurt into containers and send to the refrigerator
Options for making homemade yogurt without a yogurt maker
Anyone can make homemade yogurt, and it is not necessary to have a special device for this - a yogurt maker. It is quite possible to do with other improvised means.
Homemade yogurt without a yogurt maker, the recipe of which (and not one) is presented below, involves several cooking options:
- in a thermos;
- in a blanket;
- using dry sourdough;
- in a multicooker;
- in the oven;
- with sour cream.
Each of the recipes has its own advantages and disadvantages. But yogurt prepared at home using one of the proposed methods turns out no worse than from a yogurt maker.
Delicious homemade yogurt. Recipe without a yogurt maker in a thermos
A thermos is great for making homemade yogurt. This type of cookware has good thermal insulation properties and retains desired temperature liquid poured into it for several hours. And this is just one of the prerequisites for making the right and healthy homemade yogurt.
A recipe without a yogurt maker (in a thermos) consists of the following sequence of actions:
- Boil 1 liter of homemade or pasteurized milk. Cool to a temperature of 38-40 degrees.
- While the milk is cooling, it is necessary to pour boiling water over all the dishes that will be involved in the preparation of yogurt, including a thermos and spoons.
- Remove the foam from the cooled milk. Cast it off a large number of(about 100 ml) and mix gently with store-bought natural yoghurt. Make sure that the fermented milk product used as a starter does not contain dyes, flavors and other "chemistry". The composition should contain only milk and sourdough.
- Combine sourdough with remaining milk. Pour into a thermos and close the lid tightly.
- After 8 hours, pour the finished product from a thermos into a sterile container (jars from baby food) and refrigerate for 6 hours.
This is how yogurt is prepared at home. The recipe without a yogurt maker, presented above, is easy to perform. It requires a minimum of effort, and the result is a very tasty and healthy fermented milk product.
Greek yogurt at home
Greek yogurt has a special texture. In its structure and taste, it resembles soft and tender cream cheese. It is eaten in its pure form or used to make cream for cakes and pastries.
Homemade yogurt without a yogurt maker, the recipe of which is known to many, differs from the previous one in that milk with sourdough is not poured into a thermos, but wrapped in a blanket in a sterile jar or pan. In this way, it is possible to maintain the desired temperature regime required for the fermentation process. After 6-8 hours, ready-made homemade yogurt is transferred directly from the pan into a colander lined with several layers of gauze. After a few hours, the excess whey will drain off and you will have about 400 grams of thick, creamy Greek yogurt.
Natural yogurt at home. Recipe without sourdough yogurt maker
To prepare yogurt according to this recipe, you need 1 liter of milk and dry sourdough. You can buy it in a pharmacy and in some large supermarkets. The basis for fermenting milk is prepared similarly to the previous recipes, but the sourdough is used dry, not store-bought yogurt. Otherwise, the sequence of actions is similar.
Homemade yogurt (recipe without sourdough yogurt maker) is made from boiled or UHT milk. It is fully processed, that is, cleaned of any bacteria, so it does not need to be boiled. A small amount of milk is mixed with dry sourdough, and then combined with the rest in a sterile container. After that, the base for yogurt should be wrapped in a blanket or poured into a thermos.
By providing the necessary temperature conditions, you can get healthy homemade yogurt without a yogurt maker. A recipe with a photo will make the cooking process easier. Daily use natural homemade yogurt will allow you to forget about constipation and intestinal disorders forever.
Homemade yogurt in a slow cooker
Those who do not have a yogurt maker, but have a slow cooker, will like it next recipe homemade yogurt. The basis for this fermented milk product is prepared from milk and sourdough. Next, you need to sterilize glass jars, so many that they all fit in the multicooker bowl.
After that, milk with sourdough should be poured into jars. At the bottom of the multicooker bowl, you need to lay a cloth napkin, pour water and put the container (as for sterilization during canning). Turn on the "Yogurt" mode. If this cooking method is not provided in the multicooker, select the “Heating” mode for 15 minutes. After an hour, turn on the heating of the cans again for the same time. Repeat the above steps for the third time. After 3 hours, homemade yogurt without a yogurt maker (recipe in a slow cooker) can be put in the refrigerator. Enjoy your meal!
Natural yogurt without yogurt maker in the oven
This recipe, according to the cooking technology, resembles the option with a slow cooker. But instead of this modern appliance, which not every housewife has available, an oven is used.
Homemade yogurt without a yogurt maker, the recipe of which is presented below, is made from milk and sourdough. It can be immediately poured into portioned jars or cooked in a saucepan. In the first and second cases, foil will serve as a lid for the container, which must be well fixed.
We send jars to the oven heated to 50 degrees. After 5 minutes, turn off the device. We repeat the procedure every hour for another 6-7 times. In modern ovens, where you can set any temperature for heating, you should adhere to the value of 40-42 degrees.
Homemade yogurt with sour cream
To prepare a healthy fermented milk product, it is not necessary to use sourdough. You can make homemade yogurt without sour cream yogurt maker. Its ripening time will be longer, about 12 hours, but the result is excellent.
In boiled cooled milk, add 3 tablespoons of sour cream, heated to a temperature of 38 degrees. Carefully combine the ingredients with a whisk. We put the yogurt in a warm place to ripen. For this, any favorite way of fermenting milk is suitable. After 12 hours, homemade sour cream yogurt will be ready. Now it can be sent to the refrigerator, and after 4 hours you can try a delicious natural fermented milk product.
Prepare delicious and healthy yogurt at home, you can use the yogurt maker, and without it. Despite the abundance of fermented milk products in supermarkets, most people prefer natural products prepared at home. They can be given to children, adding various berries and fruits, used for dressing salads. Natural yogurt contains a huge amount of trace elements and beneficial bacteria that are indispensable for normal functioning. digestive system. This dietary product – perfect option breakfast for the whole family.
How to make homemade yogurt
You don't have to be a great cook to make yogurt at home. Enough small set products, some free time and a great salad dressing, delicious dessert or a light snack will be ready. There are no preservatives, dyes, substances harmful to the body in homemade yogurt. It can be stored in the refrigerator for at least a week, so you can immediately prepare it for future use for a long time.
Basic principles of product preparation:
- Ingredients. The main component for the preparation of yogurt is natural milk - cow's or goat's. The second most important is sourdough, which can be ready-made or cooked at home.
- Correct heating of milk. In order for the product to turn out, milk should be heated no higher than 42 degrees. If there is no confidence in the quality of the product, you can boil it (reduce the benefits) and cool it to the desired temperature.
- Adding starter. Sourdough is added to milk according to the instructions or in the right proportions. For example, if store-bought yogurt is used as a starter, then it is introduced into the cow product in a ratio of 1/10.
- Creating favorable conditions for beneficial microorganisms. In order for the bacteria to begin to act actively, they need to create favorable conditions, namely, to maintain heat for as long as possible. For this, a container with warm milk and the introduced sourdough is wrapped for several hours (from 4 to 9).
Add other ingredients to yogurt after it has been prepared, otherwise it may not turn out. From finished product you can select a couple of tablespoons of the resulting mass, place in a container and freeze, using next time as a starter.
Natural yogurt is literally everything. It will perfectly cope with the feeling of hunger, help you get rid of extra pounds in record time, and is ideal as a healthy breakfast.
Photo: thinkstockphotos.com
Natural yogurt is literally everything. It will perfectly cope with the feeling of hunger, help you get rid of extra pounds in record time, and is ideal as a healthy breakfast.
If you have dull hair, skin rashes, digestive problems or you are just too lazy to cook the first, second and third - enjoy homemade yogurt, getting the maximum benefit and benefit for your body!
And do not think that you will need a yogurt maker to make delicious natural yogurt. Everything is much easier than you could imagine!
5 important rules:
1. Milk must be boiled in order to kill all pathogenic bacteria that may be contained in it. It is recommended to bring even pasteurized milk to a boil.
2. Do not use too hot milk to make yogurt, otherwise the beneficial bacteria will die. The ideal temperature is + 38 ° С ... + 40 ° С, that is, slightly above warm.
3. Cutlery and all the dishes in which you will cook yogurt must be poured over with boiling water.
4. The quality and consistency of homemade yogurt is affected by the fat content of milk, so choose the optimal 3.2-3.5%. Those who do not care about the figure and just want delicious natural yogurt can use milk with a fat content of 6%.
5. Do not shake or stir the fermented product, so as not to destroy the structure, otherwise the yogurt will not ripen.
Classic yogurt in a thermos
Photo: thinkstockphotos.com
What do you need:
1 liter of milk
200 g of natural yogurt (carefully study the composition, yogurt must be fresh)
How to cook classic yogurt in a thermos:
1. Boil milk and cool to a temperature of 38-40°C.
2. Rinse the thermos with boiling water, pour out the water and leave for 1-2 minutes until the steam comes out. Then cover with a lid.
3. Combine 100 ml of milk with yogurt and stir so that there are no lumps.
4. Add diluted milk with yogurt to the remaining milk and mix.
5. Pour the resulting mixture into a thermos, close the lid and leave for 6-8 hours.
6. Pour the finished yogurt into small jars and refrigerate for another 8 hours.
Greek yogurt
Photo: thinkstockphotos.com
Greek yogurt differs from classic yogurt not only in consistency, more like creamy soft cheese but also the method of preparation. After traditional fermentation, such yogurt is hung in a clean cloth or paper filter to get rid of excess whey, for which Greek yogurt is also called filtered.
What do you need:
1 liter of milk
200 g natural yoghurt
How to make Greek yogurt:
2. Dilute yogurt in a small amount of milk.
3. Combine diluted yogurt with the remaining milk in a saucepan. Cover with a lid and wrap with a thick terry towel, or better with a blanket.
4. Leave in a warm place for 6-7 hours, then put in the refrigerator. Do not stir or shake the contents of the pot!
5. Line a colander with several layers of gauze and carefully pour the resulting yogurt.
6. Cover and leave for a few hours until the excess whey is gone. As a result, you should get 350-450 g of real Greek yogurt.
Fruit yogurt in a slow cooker
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If regular yogurt isn't your thing, make a great one. low calorie dessert with fresh summer fruits and berries. Gourmets, your choice!
What do you need:
1 liter of milk
200 g natural yoghurt
200 g fruits or berries
How to cook fruit yogurt in a slow cooker:
1. To prepare yogurt in a slow cooker, thoroughly wash portioned jars, dry and bake in the oven or microwave.
2. Peel the fruit and chop in a blender. If using berries, after the blender, wipe the resulting mixture through a sieve to get rid of small seeds.
3. Boil milk and cool to 40°C. Add natural yogurt and berry-fruit mass to the milk, mix until smooth.
4. Pour the prepared milk into serving jars.
5. Place a clean cloth or silicone mat on the bottom of the multicooker. Place the jars in the slow cooker, pour directly into the bowl warm water so that the jars are 1/3 covered.
6. Turn on the "Yogurt" mode. After 7-8 hours, the jars should be put in the refrigerator, and after another 6 hours you can eat natural yogurt of your own production.
What to do if there is no “Yogurt” mode in the slow cooker:
1. Do everything up to point 6.
2. Jars in the bowl, now close the lid of the multicooker and turn on the “Heating” mode for 15 minutes.
3. After 15 minutes, turn off the mode for 1 hour.
4. Reheat for 15 minutes.
5. Turn off the heating and leave the yogurt for 3 hours. The multicooker lid must be closed at all times!
6. After three hours, put the jars of yogurt in the refrigerator for 6-8 hours.
IMPORTANT
When preparing yogurt in a slow cooker, check the temperature of the water - it should not be less than 40 ° C.
Homemade sourdough yogurt
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Yogurt on pharmacy sourdough turns out with a tender creamy taste and very nice texture.
What do you need:
1 liter of milk
1 bottle of sourdough starter (available at any pharmacy)
How to make homemade sourdough yogurt:
1. Boil milk and cool to 40°C.
2. Dissolve dry sourdough in a few tablespoons of milk and pour into the rest of the milk. Pour into portioned glass jars.
3. Cover cling film or close with lids, wrap with a terry towel, and preferably with a blanket.
4. Leave for ripening for 12-14 hours.
5. Cool in the refrigerator for 3-4 hours and the yogurt is ready to eat!
Natural yogurt in the oven
Photo: thinkstockphotos.com
If you don’t have a thermos or a slow cooker, and you always miss the temperature of the milk in the pan, then the recipe for making homemade yogurt in the oven is just for you.
What do you need:
1 liter of milk
200 g of natural yogurt (you can take fresh sour cream with a fat content of 20%)
How to cook natural yogurt in the oven:
1. Boil milk and cool to room temperature.
2. Dilute yogurt / sour cream in 0.5 tbsp. glass of milk.
3. Combine the resulting starter with the rest of the milk and mix gently.
4. Pour milk into portioned glass jars.
5. Preheat the oven to 50°C and switch off.
6. Arrange jars of milk on a baking sheet, cover each jar with foil, packing tightly.
7. Place the tray in the oven and close the door.
8. Turn on the oven at 50°C every hour for 5-7 minutes. Cooking time for yogurt is 6-8 hours.
9. Put the finished yogurt in the refrigerator overnight. Sweet tooth can in each jar, before pouring milk, put 1-2 tbsp. homemade jam. published
Benefits of homemade yogurt
Today, when popularity healthy eating is gaining momentum, natural yoghurts are often found among the recipes. Unfortunately, it is difficult to buy such yogurt in an ordinary store, but there is a way out - making natural yogurt at home. Making homemade yogurt at home is not difficult, the main thing is the desire and adherence to the recipe.
Natural yogurt is considered to be one that contains beneficial bacteria, namely lactobacilli bulgaricus. The content of vitamins A and B in these bacteria exceeds their content even in dairy products. These vitamins are needed by a person to get an energy boost for the whole day. Also, vitamins are able to normalize the work of the central nervous system, and regulate the level of cholesterol in the blood.
DIY natural yogurt Vitamin A is able to prolong the youthfulness of your skin for a long time, is good for the eyes, and is also able to protect the body from infection with various infections. Frequent use of yogurt will provide your body with vitamins and minerals. Should we talk about boosting immunity?
How to make natural yogurt at home?
Probably, you have often come across videos on the net about making natural yogurt at home. For the preparation of high-quality yogurt, it is better to take it yourself. I bring to your attention step by step process cooking.
1. We purchase a starter for making yogurt.
You can buy sourdough at any pharmacy in your city. One serving of sourdough will be enough for you to prepare about 2-3 liters of yogurt. Yoghurts that can be found on supermarket shelves are not suitable for the role of a starter, despite the low content of dyes and preservatives. In milk, yogurt, cottage cheese, in any case, E. coli appears over time, which makes them unsuitable for this purpose. In the process of fermentation, an increase in unwanted microflora occurs, which can lead to infectious diseases of the body.
Making natural yogurt at home 2. Choose dairy products
For making natural yogurt it is best to choose fresh pasteurized milk perfectly. Sterilized milk, according to experts, is not the most the best option. EEC abandoned this technique a long time ago, as the vitamins in milk and the trace elements contained lose their properties. The salt and stabilizers it contains also make it unsuitable for use as a starter.
3. Proportions for breeding
About 200 ml of pre-boiled milk is cooled to a temperature of 40 degrees. Next, take up to 10 ml of the resulting milk and pour it into a vessel with the starter poured into it in advance. After that, the vessel should be shaken well. Next, pour the mixture from the vessel into the bowl with the rest of the milk, mixing thoroughly. The mixture should be poured into a yogurt maker, although an ordinary thermos can perform its functions. Wrap the yogurt maker, put in a warm place. Fermentation takes 8-10 hours. Cooked sourdough can be stored for 14 days. Note: in order to ferment the resulting mixture, use plastic containers not recommended as the carcinogenic tar released when plastic is heated will not add to your yogurt medicinal properties.
4. Cooking yogurt
We boil and cool one liter of milk to + 40–45 degrees and put only a tablespoon of already diluted sourdough. The liquid can be placed both in a glass jar and in a thermos or yogurt maker. Fermentation takes 5-6 hours. The yogurt will be more acidic if the fermentation takes longer. The resulting yogurt can be stored for no more than five to seven days in the refrigerator.
The result of making homemade yogurt Attention! Bacteria will begin to multiply actively and turn milk into curdled milk if homemade yogurt is overexposed. At the end, you will not have the product that you would like to receive. Pay attention, when we prepare live yogurt, as you have seen in the photos of other sites, when adding milk powder, the yogurt becomes thicker, but this will not add any useful substances to your product.
Be attentive to the rules of sanitation - be sure to treat the dishes with boiling water. As you already understood, making homemade yogurt is not difficult. The next time you cook this product again, it is better to choose yogurt made by yourself as a starter.
What else is homemade yogurt good for besides its naturalness?
The fat content of yogurt can be controlled independently. For less fat yogurt - buy 1% milk, if you want to increase the fat content - take 3.2%. If you are wondering how to make low-fat yogurt at home, the answer is simple - for this you just need to purchase skim milk as a starter culture.
Useful properties of homemade yogurt Use of additives
Videos of making natural yogurt at home can be easily found on the Internet. You will be offered many examples of making yogurt. Lots of positive feedback about palatability and useful properties natural yogurt, only confirm that the idea is worth the effort. But what if you like sweet yogurts or yogurts with berries, chocolate and many other additives?
Using Various Yogurt Additives Of course, you can add all these goodies even before you spread the yogurt for fermentation in cups, but, alas, there are moments due to which it is not advisable to do this. Bacteria found in natural yogurt oxidize the sugar in milk. That's why. Adding sugar or fruit to yogurt at the fermentation stage can cause bacteria to switch to these additives.
As for citrus fruits or other fruits that contain a large amount of acids, such as kiwi, their interaction with milk is excluded. As a result, the milk curdles before the fermentation process begins. It will be safer to prepare homemade fruit yogurt, with the addition of all kinds of fruits, nuts, chocolate at the end of cooking, or just before cooling.
Homemade yogurt recipe
You can also make homemade yogurt using herbs and mint. It is often added to salads and desserts. Here is an example of a recipe: peel an orange, cut into slices. Chop nuts and chocolate. Next, you need to combine all these ingredients, mix thoroughly. After that add cereals and yogurt.
Salads with yogurt are also quite popular. For example, the recipe exotic salad will not take you much time, and will bring great pleasure to you and your loved ones. large berries cut strawberries into 2 parts, cut avocado, add lemon juice. Next, add pre-boiled shrimp and a little olive oil. Next, add your prepared yogurt.
Natural yogurt recipe Daily consumption of yogurt helps to improve the functioning of the digestive tract, increase immunity. A hundred years ago, yogurt was known for its useful substances. It not only has a good effect on digestion, but copes with infections. Eat fresh and high quality yogurt and you will soon see its benefits for yourself.
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