Sourdough yoghurt. Homemade yogurt - how to cook in a yogurt maker

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 king of France was healed of a stomach ailment. In the 20th century, mass production of this product began, which was made possible thanks to Danone. But even today, homemade yogurt is considered healthier and tastier than its store counterpart.

Homemade Yogurt: Uses and Benefits

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 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.

Options for making homemade yogurt without a yogurt maker

Everyone can prepare 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:

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 Recipe without a yogurt maker in a thermos

For cooking homemade yogurt Thermos is great. 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:

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.

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 is 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.

Without sourdough yogurt) is prepared from boiled or It is completely processed, that is, it is cleared of any bacteria, therefore 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.

Yogurt in our understanding is a dessert, a delicious fermented milk delicacy, which, however, has recently ceased to be available to all categories of consumers. At the same time, for example, Greeks or Bulgarians use yogurt as a dressing for salads, cold soups and other dishes, since this product is like a base: you can add fruits and make a dessert, and if left in its original form, it will perform the role of sour cream.

Traditional yogurt: what is it and how is it prepared

Yoghurt is the result of fermentation (fermentation) of milk by lactic acid bacteria, as a result of which the product gets its density, color and characteristic taste. Even doctors often recommend it to those people who have certain problems with the stomach or intestines, as yogurt stabilizes their microflora, improves the metabolic process, improves work gastrointestinal tract. In addition, it is well absorbed and digested by the body, so even people with allergies or lactose intolerance, who are contraindicated in the use of milk and dairy products, can in some cases consume yogurt. But before that, you still need to consult a doctor about this.

Natural yogurt should not contain any additives in the form of preservatives, sweeteners, colors, flavors or stabilizers - only in this case it can really have a beneficial effect on the body. In addition, it can be stored for about a month, but not more, since over time the number of vitamins and live bacteria decreases, and the effectiveness of the product is minimized.

For the production of factory-made yogurt, live fermented milk cultures - bacteria (thermophilic streptococcus and Bulgarian bacillus) - are introduced into milk, after which fermentation begins. To do this, the required temperature is provided - within 45 degrees and about 10 hours of exposure. After this time, the resulting yoghurt is cooled to 5 degrees, and thus it is possible to preserve the bacteria, and, accordingly, to obtain the best quality product.

The process is easy to repeat on your own, at home, both with and without a yogurt maker. Such yogurt is more useful, because it does not contain sugar, and is allowed even for people who are forced to give up sweets due to diabetes. Fermented milk product home cooking contains a much smaller amount of fat in its composition, therefore salads and dishes seasoned with it will not cause any harm to the figure - on the contrary, yogurt tends to speed up metabolism, so the process of getting rid of extra pounds can go faster and without any harm to the body. In addition, homemade yogurt contains more fermented milk cultures, and its usefulness significantly prevails over the properties of the purchased one. The latter, in turn, contains a lot of preservatives that allow you to store the product for months without damage. palatability, but at the same time - with a complete loss of healing.

Sourdough and milk for yogurt

One of the most important and responsible stages in the preparation of yogurt is the search and selection of starter. By itself, it is a substance that causes fermentation. So, sourdough for bread is yeast, and for yogurt it is a fermented milk culture that contains all the necessary lactobacilli. Such leaven can be consumed in its pure form, by itself, it is also very useful for the body: it helps to strengthen immunity, creates protection against viruses, especially with the onset of bad weather, improves the digestive tract, speeds up metabolism and helps to normalize body weight.

There are several types of yoghurt starters:

1. Live acidophilic cultures - they stop the inflammatory process, remove toxins, help cleanse the body, relieve side effects from taking antibiotics, normalize disorders after eating food.
2. Live curd cultures are based on bifidobacterium bacteria, which are invariably found in the human body, support the intestinal microflora, break down proteins, normalize cholesterol, and have an immunoprotective property.
3. Live yoghurt bacteria - such starter cultures are dosed and completely ready for home use.

The necessary sourdough is sold in pharmacies, as a rule, a jar implies obtaining several liters finished product. You should not buy store-bought yogurt to use as a starter, as it inevitably contains pathogenic microbes (most often E. coli). In this form, they pose a minimal risk to the body, but when fermented, they can multiply, and then disorders, infections and food poisoning are possible.

Next, you need to choose milk. The amount of yogurt obtained depends on its quantity; it is recommended to use from 1 to 3 liters at a time. The ideal option is a pasteurized or ultra-pasteurized product that is not subject to long storage. Even better - homemade milk, fresh, the quality and reliability of which inspire confidence in you. It must be boiled for a few minutes before proceeding with the preparation of yogurt. Pasteurized should be heated to 90 degrees, do not bring to a boil; ultra-pasteurized can be used immediately, without preparatory measures.

You should not prepare yogurt when using sterilized milk, as it undergoes tough processing, all vitamins and beneficial lactobacilli disappear, and properties are lost. Plus, during sterilization, salt and stabilizers are added to the milk, which will subsequently affect the quality of the prepared yogurt.

Preparatory activities

Preparing dishes
First of all, you should take care of the cleanliness of the dishes in which the yogurt will be prepared. Even spoons that will come into contact with sourdough should be subjected to the strictest measures, since a change in its microflora can lead, at a minimum, to a loss of taste of the resulting product, and at most to the multiplication of pathogenic microbes and poisoning due to the use of low-quality yogurt.

So, the dishes must be thoroughly washed and scalded with boiling water, as well as jars where yogurt will be poured, and plastic lids to close them. And at the end of the scalding process, immediately cover / close the jars. In addition to this, aluminum appliances should not be used, and the thermometer should be wiped with alcohol, and in no case should it be poured over hot water. During the process of preparing yogurt, it is strictly forbidden to touch the inner surface of jars and lids with your hands or consumable utensils; .

Milk preparation
You need to open the package immediately before starting cooking, otherwise later you will get not yogurt, but yogurt. Pour it into a clean stainless steel saucepan and heat (as with different types milk - described above). Do not use enamelware- the product will quickly burn in it. If you boiled milk, then you should cool it to 38-45 degrees (in the case of ultra-pasteurized milk, immediately heat it to this temperature). If you don’t have a thermometer, try to determine “by eye” - firstly, tolerable heat should be felt through the glass lid that covers the pan; secondly, put a couple of drops of milk on the inside of the wrist, as the most sensitive area of ​​\u200b\u200bthe skin, it should be hot, but not burn the skin. In their own way, both overheating and underheating are bad for yogurt; but the latter option is still more acceptable, because in this case the product will only turn out to be not very thick (although it still depends on milk - choose the thicker, the richer in consistency you want yogurt). In case of overheating, if you add the starter to too hot milk - at a temperature of 50 degrees - the bacteria that contribute to fermentation will begin to die, and then all efforts will be in vain.

Leaven
Each sourdough is accompanied by instructions with a recipe, which indicates how much to use for each liter of milk - focus on it. The most important thing is to mix the sourdough with warm milk well. To dissolve it, pour about 10 ml of milk (depending on the amount of starter and milk in general) from the pan into the bottle, shake several times to stir, and pour the resulting mass into the pan with the remaining milk.

It is believed that cooked homemade yogurt (if, of course, it is cooked correctly - not viscous and not slippery) can be used as a starter in the future. So, it can be re-fermented several times, but it should still be remembered that at home we cannot ensure complete sterility during storage of the product, and it is still better to prepare yogurt using the starter purchased at the pharmacy. Especially if it will be part of the children's diet. In addition, such manipulations can affect the taste and properties of the product.

Making your own yogurt

In a yoghurt. Not every home has a yogurt maker, but if your future plans include this fermented milk product prepared at home, then it is highly recommended to purchase it. Why is a yogurt maker good? It maintains the required temperature throughout the entire fermentation period (meanwhile, milk should remain warm from 6 to 12 hours, without any special drops, which is difficult to control on your own). If you have a yogurt maker, you only need to mix milk with sourdough, pour it into special jars that come with the kit, and turn on the device. After about 10 hours, you can already take a sample.

Without yogurt maker
This is more difficult. There are several ways to maintain the temperature of milk:

1. Use a thermos for fermentation, which retains heat well.
2. Wrap the dishes in a blanket or cover them with a pillow and place them by the hot battery.
3. Pour the future yogurt into jars, cover cling film, fill any flat container warm water, put the jars there and wrap the film again; after that, put in a warm place - for example, in a preheated turned off oven.

If you want the consistency of yogurt to be thicker and more dense, put it in the refrigerator for several hours. In addition, this way you will extend its shelf life and increase the benefits by preserving live cultures.

Video: how to make delicious homemade yogurt

What could be tastier and healthier than natural homemade yogurt? This product is obtained due to the "work" of lactic acid bacteria, which, when certain conditions are created, saturate regular milk unique taste and color. In addition to taste, yogurt has beneficial properties that have a beneficial effect on the stomach, intestines,. Let's talk about how to make such a healthy product based on milk in a variety of ways.

The main thing in the article

How to make yogurt at home: selection of products

Two main products are used to ferment yogurt:

1. milk;
2. leaven.

Anything else that is added to the yogurt during the preparation process is considered an additive and depends on the preferences of the person who prepares such a delicacy.

Now let's talk about the requirements for the main products:

• Milk in ideal should be homely, rustic. In order to get a low-fat fermented milk product at home, you can use the so-called distillation or milk from a low-fat store. Milk should not be sterilized, prefer fresh or pasteurized.
• Leaven. It is of two types:
  dry, it is freely available in pharmacies and supermarkets. Such a starter is sold in portion bags or bottles. Usually one sachet/bottle is for 1-3 liters of milk;
  liquid practically no different from dry, but has one drawback. Although liquid sourdough has a shelf life of three months, it has been noted that lacto- and bifidobacteria can die already at the end of the first month of storage.

Consumers prefer dry sourdough, noting that the taste of yogurt from it is more delicate, since the liquid version gives a slightly sour taste.

Homemade milk yogurt: cooking technology

The classic sourdough starter technology for homemade yogurt is as follows:

1. Milk should have a temperature of 40–45 ° C, since if the thermometer reads above 50 ° C, the bacteria may die.
2. Liquid or dry sourdough is introduced into milk. A warm environment promotes the "work" of yogurt bacteria.
3. Turning milk into yogurt takes up to 12 hours. The entire fermentation process should take place at a temperature of about 40°C.
4. At the end of the allotted time, the finished yogurt must be cooled to 5 ° C, otherwise it may peroxide.

Starter for homemade yogurt: how to choose?

On sale there are quite a few different starter cultures that promise an unsurpassed taste of yogurt and mass. useful properties. How to choose a really high-quality product from such an abundance?

• First, pay attention to the composition.
• Preference should be given to the sourdough, in which there are more varieties of beneficial bacteria.
• The presence of not only lacto-, but also bifidobacteria is welcome.
• Additional vitamins and microelements in sourdough will also come in handy, this useful bonus is “liked” by many consumers.

How to make sourdough yogurt at home step by step

The easiest way is to prepare yogurt with pharmacy sourdough, for this it is enough to purchase two main products.

The final consistency of yogurt depends on the amount of milk, the less it is, the thicker the yogurt will be.

1. If the milk is rustic, it must be boiled. In the case of buying already pasteurized, this step should be skipped. Take 1-3 liters of milk.
2. Cool the milk to 40-45°C. Heat pasteurized to this temperature.
3. Add one sachet or jar of sourdough to warm milk, stir.
4. Wrap the container in which the yogurt is prepared with a blanket and put it in heat. If you want to make yogurt in portions, then pour the milk with added sourdough into portion containers and wrap them with a blanket.
5. Leave to ferment for 8-12 hours. It is convenient to prepare such a starter in the evening, so in the morning we get a delicious and healthy breakfast.

Homemade yogurt in a yogurt maker: a classic recipe

The yogurt maker greatly simplifies the preparation process and guarantees 100% quality of delicious yogurt. The main "feature" of the yogurt maker is maintaining the selected optimal temperature throughout the entire fermentation period, which is very important condition manufacturing.

Homemade yogurt in a yogurt maker is very easy to make.

• To do this, mix milk with lactic acid bacteria, according to the instructions on the starter package.
• Pour the resulting mixture into portioned yogurt jars and leave for 8-10 hours.

Homemade yogurt recipe without sourdough

If it so happened that you did not find the starter, then you can make yogurt at home using milk and purchased fermented milk product such as "Danone" or "Activia" .

• To prepare, boil 1 liter of milk.
• Cool it down to 40-45°C.
• In a warm liquid, add 120-150 ml of the above yogurt and mix.
• The product will ferment for about 6-8 hours. All this time, the dishes with yogurt should be warm.
• You can maintain heat at around 40 ° C if you cook yogurt in a slow cooker or by placing the dishes in an oven heated to the desired temperature.

How to cook yogurt at home in a thermos?

Homemade yogurt recipe in a jar: a simple recipe

This recipe is called grandmother's, as it was prepared in this way. delicious product from milk before, when yogurt makers and multicookers were not yet dreamed of. For cooking you will need:

• 1 liter of milk;
• 200 ml starter.

In the old days, housewives left the remains of a previously prepared fermented milk product in a jar, storing them in the cold and using them as a starter. Today it can be bought in stores, many trade marks produce ready-made sourdough for "live" yogurt.

Yogurt is prepared as follows:

1. Mix the sourdough with milk heated to 40°C.
2. Pour the mixture into a jar and put it near a warm battery, after wrapping the jar with a blanket.
3. In the old days, such yogurt was left on the stove, modern housewives, if the heating is turned off, can use the oven to maintain the optimum temperature.
4. After 6–8 hours of fermentation, a healthy, tasty fermented milk product in a jar is ready.

Making homemade yogurt in a slow cooker

To prepare yogurt, you can use such a miracle of technology as a slow cooker. For this you need:

• mix the milk with the sourdough, according to the instructions on the sourdough packaging;
• pour the resulting liquid into the multicooker bowl and turn on the “yogurt” function, which is found in many modern electronic miracle pots; if you do not have such a function, then press "heating".
• after 8-12 hours the yogurt will be ready.

How to make drinking yogurt at home?

For drinking yogurt you will need to prepare:

• 1 liter of milk;
• 2 tbsp natural yogurt.

1. Boil milk, cool to 45 ° C.
2. Add live yogurt, stir.
3. Wrap the dish with sourdough in a blanket, leave it warm overnight.
4. In the morning, mix the resulting yogurt, pour into a glass dish and send to the refrigerator to cool.

Get drinking yogurt You can use dry sourdough. Add another 250 ml to the maximum proportion of milk indicated on the starter package, then you will get a more liquid drinkable yogurt.

Homemade yogurt with berries: photo recipe

For sourdough you will need the following products:

• 1 liter of milk;
• 200 ml of natural yogurt;
• puree from fresh berries to your taste.

Cooking a fermented milk product in a yogurt maker:

Yogurt with banana and strawberries at home

Healthy yogurt at home with dried fruits and honey

What could be healthier for breakfast than delicious homemade yogurt with nourishing honey and fortified dried fruits? And it's easy to prepare.

1. In the evening, make a starter from 1 liter of milk, preheating it to 45 ° C, and a bag of dry or 1 jar of liquid starter.
2. Put in heat.
3. In the morning, add honey and dried fruits to taste in the finished fermented milk product. Enjoy a healthy and nutritious breakfast.

Homemade yogurt with cottage cheese: a delicious dessert recipe with a photo

Homemade natural yogurt: recipe

Greek yogurt at home

Greek yogurt differs from the usual version of homemade yogurt in a special texture that resembles soft cheese. Do it like this:

• 1 liter of milk;
• 200 g live yogurt.

We perform the following steps:

1. Boil milk and cool to 40°C.
2. Mix live yogurt with 1/3 of warm milk, stir well.
3. Add yogurt mixture to remaining milk.
4. Wrap in a blanket and leave in a warm place for 8 hours.
5. Put several layers of gauze on a colander and pour yogurt into it.
6. After 2 hours, when the excess liquid drains, yogurt can be placed in portioned bowls and fruits and berries can be added.

Frozen Yogurt: Recipe

This is a great dessert for kids on a hot summer day. And it is very easy to prepare. You will need:

• Yogurt - 1 l. It can be made according to any of the above recipes.
• Puree from fresh fruits or berries - 100-200 g.
• Sugar syrup or honey to taste.

The cooking process is extremely simple, divide the yogurt into three parts, add berry puree to each of them.

Move until smooth.

Freezing methods depend on your preference. You can use ice cream molds or silicone molds. You can also freeze yogurt in bulk and make beautiful ice cream balls out of it in a waffle cone.



You will find many recipes for delicious homemade ice cream.

How to make sour cream yogurt: recipe

Sour cream can be an excellent starter.

• To prepare yogurt from sour cream, you need to take pasteurized milk, which is heated to 35-40 ° C.
• For a liter of milk, add 1 tablespoon of sour cream.
• Leave warm to ferment.
• Before use, add fruits, berries, honey to the fermented milk product.

Why you can't make homemade yogurt: the main mistakes

Sometimes it happens that yogurt does not work out, although the whole technology has been sustained. What can cause milk not to ferment?

1. Cooking utensils must be glass. Yogurt does not always work out if you cook it in aluminum or plastic containers.
2. Do not use additives in the form of berries, fruits, chocolate, sugar during the cooking process. They are added to the finished fermented product.
3. The density of the final product directly depends on the fat content of milk, this should be taken into account when fermenting.
4. Adding starter to excessively hot milk leads to the death of bacteria and fermentation does not occur.
5. Utensils for preparing yogurt must be sterile and the temperature stable.

Homemade yogurt starter cultures: video recipe

What do you need to make yogurt starter?

You will need: - 2 liters of milk (any fat content); - dry sourdough; - a two-liter container; - a towel or a large sheet of paper.

Since beneficial bacteria have the ability to become pathogenic, wash your hands thoroughly before starting work, and use only clean dishes during the preparation of the starter.

You can buy the basis for the starter at the pharmacy. For example, it can be dry starter cultures "Evitalia", "Narine", "Lactobacterin", "Bifidumbacterin". A substance that contains beneficial live bacteria capable of reproduction is suitable.

Many people advise using purchased yogurt, which is positioned as live, as a starter for yogurt. But this is undesirable, because along with it, harmful bacteria can also get into your homemade yogurt, which will develop during the heating process, which can lead to indigestion or even poisoning.

How to make yogurt starter

After boiling 2 liters of milk, cool it to a temperature of 37–42 °, then remove the foam from it. Dilute the purchased sourdough in warmed milk, and then add this mixture to the cooled boiled milk. Mix the resulting composition thoroughly. Close the container with the contents tightly with a lid. Wrap the bowl with fermented milk in 3-5 layers of thick paper, then wrap it in a thick cloth and put it in a warm place for 11-13 hours to ferment (for example, near a heater or battery). Next, after cooling the fermented milk, place it in the refrigerator for two hours. After that, you can use the starter to make homemade yogurt.

You can use the original sourdough for up to 18 days.

2 liters finished sourdough should be divided into parts: - 2/3 for direct consumption, starting the course of treatment (in case you are going to use yogurt in medicinal purposes); - 1/3 for making new portions of homemade yogurt, leaving this part of the current starter in the refrigerator.

To prepare the next portions of yogurt, boil another 2 liters of milk, then cool it to a temperature of 37–42 °. Remove the formed foam. With a clean spoon, add 2/3 cup of the active starter, then mix and close the container tightly with a lid. Wrap the container with fermented milk in 3-5 layers of thick paper, then wrap it in a thick cloth and put it in a heated fermentation room for 8-9 hours. After that, put the fermented milk in the refrigerator. After 3 hours, ready-made yogurt you can eat. Use the rest of the current starter according to the same algorithm, that is, at the rate of 2/3 cup of starter for 2 liters of milk.

It is quite difficult to maintain your health in the norm, if you do not follow the correct regimen and diet. That is why experts recommend consuming real fermented milk products every day, which contribute to the excellent functioning of the digestive tract, increase the body's immunity, as well as strengthen teeth and bones.

Today, quite a few people start their mornings with delicious and nutritious yogurt. However, such a product sold in stores is not always useful for the human body. In this regard, it is advisable to do it at home, using a thermos, a saucepan or such a special device as a yogurt maker. Finding recipes for this delicacy is not a problem. By the way, today we will talk about them. However, we will consider not only methods of preparation delicious yogurt, but also other desserts that can be made using this device.

General information

A yogurt maker (recipes are described in detail below) is a small household electrical object of a rectangular or round shape that is able to maintain a special microclimate and the right temperature for the development of lactic acid bacteria. You can buy this device in any store specializing in technology at a very reasonable price.

How

A classic fermented milk product in such a device is made quite easily. However, for its final preparation, it will take from 4 to 10 hours.

So, let's take a closer look at the yogurt recipe in the Mulinex yogurt maker. For this we need the following components:

• fresh milk 3.5% fat - 1 l;
• sourdough - the dose should be taken from the instructions.

The right choice of ingredients

Recipes for the Mulinex yogurt maker may include different products. However, if you want to cook only yogurt, then for this you need to purchase only the above two ingredients. Sourdough for tasty and useful product it is advisable to buy in pharmacies or stores healthy eating. As for milk, you can take any such drink. Although it is recommended to boil it before mixing it directly with lactic acid bacteria. Let's talk about everything in order.

Cooking process

The Mulineks yogurt maker (recipes for making desserts for such a device will be described a little lower) is necessary for us only so that lactic acid bacteria multiply faster. As for heating the main drink, it is allowed to use a regular stove for this. Thus, fresh milk must be poured into an enamel bowl, put on fire and brought to a boil. In this state, it is advisable to keep the drink for a quarter of an hour, and then completely cool. Next, you need to add the starter to the boiled and cooled milk and mix thoroughly so that there are no lumps left. The resulting mixture must be poured into pre-sterilized and wiped dry molds, and then put them in a yogurt maker. After that, the container should be covered with a lid, set the heating mode and turn it on. Depending on what additives you use and how thick you want the product to be, yogurt can take anywhere from 4 to 10 hours to cook.

Other dessert options

What else can be done with a device such as a yogurt maker? cooking recipes fermented milk products are not limited to using milk and sourdough. After all, today there are a huge number of other ingredients with which you can make very tasty ones for the whole family. Let's consider some of them in more detail.

Treats for coffee lovers

The recipes for the Tefal yogurt maker are practically no different from those cooking methods that are intended for the Mulinex brand and so on. That is why we will not focus on the manufacturer, but will present universal options.

So, for a coffee dessert, we need:

• fine sugar sand - 110 g;
• any instant coffee - 4 large spoons;

How to cook?

Fresh milk must be brought to a boil, and then any coffee and fine granulated sugar should be dissolved in it. The resulting drink needs to be cooled, put the sourdough on it and mix thoroughly. Next, a homogeneous coffee mass must be distributed over the molds, close them with a lid and put them into the device. After 8 hours of exposure, yogurt should be placed in the refrigerator for 60-120 minutes and served.

Hearty breakfast for children

Desserts in a yogurt maker, the recipes of which we are considering in this article, may include completely different components. Let's consider what will happen if cookies and marshmallows are added to such a delicacy. For this we need:

• fine sugar sand - 70 g;
• marshmallows of any color, but without glaze - 5 pcs.;
• shortbread cookies "Jubilee" - 4 pcs.;
• milk 4% fat - about 1-1.2 l;
• store-bought berry yogurt - 1 serving.

Cooking delicious breakfast

Fatty fresh milk should be poured into a metal bowl, brought to a boil, and then removed from heat and cooled completely, after adding sugar. After that, you need to add a portion of berry yogurt purchased at the store to the drink and mix thoroughly. Next, it is necessary to lay out crumbled cookies and chopped marshmallows on the bottom of the molds, and then pour them with the previously prepared sourdough and put them in the device for 8 hours. After the specified time, the product must be kept in the refrigerator, and then served. It should be noted that such a delicacy turns out to be very tasty, fragrant and satisfying.

Healthy dessert with canned fruit

How to do delicious treat using a device like a yogurt maker? Recipes for the preparation of these products may include not only fresh fruits but also canned. After all, with them the dessert will turn out to be sweeter and more fragrant.

So, we will need:

• canned fruits or berries (pineapples, apricots, etc.) - 4 pcs.;
• sweet syrup(the one in which there were fruits) - 5 large spoons;
• milk 4% fat - about 1-1.2 l;
• sourdough - add according to instructions.

Cooking process

Fresh milk should be boiled over high heat, and then removed from the stove, cooled, chopped canned fruits, sweet syrup and required amount leaven. All these ingredients must be mixed with a mixer, and then poured into sterilized molds and cooked in a yogurt maker for about 5-8 hours. The finished dessert must be closed with lids and kept in the refrigerator for at least two hours.

Making Vanilla Dessert with Honey

To date, an incredible number of desserts have been developed that can be prepared using such a kitchen device as a yogurt maker. Recipes for fermented milk products include not only a standard set of products, consisting of milk and sourdough, but also other ingredients. It is they who can do homemade treat much tastier and healthier than what is sold in the store. For such a product, we may need the following components:

• vanilla - add to taste;
• fresh lime honey - 5 large spoons;
• brown sugar - a little (add to taste);
• almond plates - 3 dessert spoons;
• milk 4% fat - about 1-1.2 l;
• sourdough - add according to instructions.

Making a Healthy Dessert

To prepare such a product, it is necessary to boil full-fat milk, and then cool, add vanilla, fresh linden honey, brown sugar (if desired), almond slices and sourdough. Next, all the components must be thoroughly mixed, spread out in dry molds and put in a yogurt maker. On average, such a treat takes about 7 hours to prepare. After the dessert has thickened, it must be tightly closed with a lid and put in the refrigerator. It is worth noting that the presented product is not only very tasty, but also satisfying and nutritious.

Delicious and tender cottage cheese

Cottage cheese in a yogurt maker is not a myth. After all, such a dairy product is quite often made using the presented device. For this we need:

• fresh milk of any fat content - 1 l;
• sourdough for the preparation of cottage cheese - a bottle.

How to do?

The processes for making cottage cheese and yogurt in a yogurt maker are very similar. However, there is still a difference between them. To do this, pour milk of any fat content into an enameled container, and then bring it to a boil and cool completely. Next, you need to add the starter to the cooled drink and mix the ingredients thoroughly. After that, the resulting mass must be poured into a container for making cottage cheese (if you have one) and put into the device. To make such a product in a yogurt maker should be about 4-6 hours. After the specified time, a homogeneous and thick mixture must be poured into the pan and immediately put it on water bath. In this state, the milk mass is recommended to withstand at least 45 minutes. After that, the contents of the container must be laid out in gauze and allowed to drain all the whey. As a result, you should get a very gentle and delicious cottage cheese, which should be served at the table with sour cream, granulated sugar or berry jam.

Summing up

As you can see, the yogurt maker (recipes for it were discussed a little higher) is a very useful home appliance. With it, you can create incredibly tasty and healthy desserts that not only adults but also children will enjoy. It is also worth noting that, in addition to the classic yogurt, in such a device, the most delicate fine-grained cottage cheese, kefir, yogurt or even katyk are quite easily and simply made. Be sure that once you use this device, you will never leave it aside again.